Ingredients

KONBU(KOBU) for Japanese Washoku

Post:December 12, 2017   Updated:  

About Konbu

Konbu is one of the seaweed. In Japan, we use for making dashi, eat by simmering, there are many processed foods, too.Konbu

Type of Konbu

Most Konbu is from HOKKAIDO, other place is SANRIKU(=Pacific ria coast of TOHOKU). The type is different by their place.

  • MA-KONBU
    Using for Dashi. This is top quality of Konbu, dashi is ellegant and clear.
  • RAUSU-KONBU
    Using for Dashi. This dashi is rich and a littele yellow.
  • RISHIRI-KONBU
    Using for Dashi. This dashi is refreshing and has strong UMAMI.
  • HIDAKA-KONBU
    Using for Dashi and Eating by simmered. UMAMI is not so strong than the above three Konbu.
  • NAGA-KONBU
    This Konbu is long. Don’t use for dashi, only eating. It is called SAOMAE-KONBU producted in May and June. example:NIMONO, KOBU-MAKI
  • ATSUBA-KONBU
    Don’t use for Dashi, only eating. example:TSUKUDANI, KOBUMAKI, some processed foods
  • HOSOME-KONBU
    Don’t use for Dashi. Thin and sticky. This is used for TORORO-KONBU or NATTO-KONBU.
  • GAGOME-KONBU
    Don’t use for Dashi. Strong sticky. This is used for TORORO-KONBU, OBORO-KONBU, MATSUMAE-ZUKE etc.Tororo Konbu

Nutrition of KONBU

  • Water soluble dietary fiber : Alginic acid, Fucoidan 
  • Minerals : Calcium, Iron, Sodium, Potassium, Iodine
  • Pigment : Fucoxanthin (effectively inhibits the accumulation of the fat )
  • UMAMI : Glutamic acid

Handling of Konbu

Keep in a storage continer, away from moisture. When you find some white powder on the Konbu, this is not mold but mannitol (one of the sugar alcohol ). Never wash, you only wipe softly by a strongly squeezed wet cloth.

 

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