If you've never tried cooking with kombu seaweed you've been missing out on a world of umami and nutritional benefits available in this amazing edible sea kelp.
In Japanese cuisine kombu is a key ingredient in 'dashi' a simple broth that forms the cornerstone of many Japanese dishes.
It can be purchased dried or fresh, or even pickled. Prized for its chewy texture it's also a nutritional powerhouse known as the 'king of seaweed' for its superior health giving credentials.
A store cupboard staple, dried kombu will last for years making it an amazing flavour enhancer to have on hand in the kitchen as the 'sea kelp' packs a big punch for its small size.
Kombu seaweed can be thrown into salads, stews, used as a condiment, to make broth or even be used to soften beans.
Here are three simple recipes to get you started with kombu seaweed in your home kitchen:
Try this easy and step by step seitan recipe, to make a tasty vegan dish with mushrooms and an Italian white wine. Kombu seaweed is used to add extra flavour to the broth.
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