Description
Widely used in soup stock and 'dashi' noodle broth as a flavor enhancer. Add a piece to beans or root vegetables for improved flavor and a softer texture..Eden Kombu Laminaria japonica is a dark greenish brown sea vegetable with thick, wide leafy fronds. This type of kombu, known as 'Ma-konbu', is highly prized. not only for its abundance of essential minerals, vitamins, and trace elements but also for its natural glutamic salts that make It makes an excellent flavoring agent. Kombu contains the amino acid glutamine, a naturally sweet, superior flavor enhancer..Grown wild in the clean, cold northern waters of Hokkaido, Japan where the choicest grades of kombu grow bathed in steady Arctic currents. Eden selects only the tender central part of the plant that has the best flavor and texture. The fronds are hand harvested using long poles with knives attached to cut the kombu free from the ocean bottom..Simply place a strip in a pot of water and bring to a boil. Remove the kombu after 4 to 5 minutes and discard or chop and use in other dishes. Vegetables, herbs, spices or fish can be added to the stock after removing the kombu. Kombu can also be soaked, chopped and simmered with carrots, onions, squash, daikon or other sweet vegetables. A small piece of kombu added to dried beans, helps to tenderize them as they cook.
