Konbu is one of the seaweed. In Japan, we use for making dashi, eat by simmering, there are many processed foods, too.
Type of Konbu
Most Konbu is from HOKKAIDO, other place is SANRIKU(=Pacific ria coast of TOHOKU). The type is different by their place.
Using for Dashi. This is top quality of Konbu, dashi is ellegant and clear.
Using for Dashi. This dashi is rich and a littele yellow.
Using for Dashi. This dashi is refreshing and has strong UMAMI.
Using for Dashi and Eating by simmered. UMAMI is not so strong than the above three 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
Don’t use for Dashi, only eating. example:TSUKUDANI, KOBUMAKI, some processed foods
Don’t use for Dashi. Thin and sticky. This is used for TORORO-KONBU or NATTO-KONBU.
Don’t use for Dashi. Strong sticky. This is used for TORORO-KONBU, OBORO-KONBU, MATSUMAE-ZUKE etc.
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.