Comments on Abendigo's review of Kombu
Weed veggies from the sea
This is a pretty good brand of Kombu, imported from Japan, where it grows in the ocean in like 30 ft. high forests that are harvested and dried in the sun. If you look closely, you'll notice the white mineral elements on the surface of the seaweed which add a lot of the flavor in soup stocks. You should lightly rinse and dry it but be careful that you don't scrape off the minerals, then simmer it in your stock for 10 to 15 minutes, after which you can remove and toss it, for the flavors have then been extracted. Great in miso or when making beans, as a sweet flavoring agent.
Abendigo's keywords: kombu, seaweed, ocean plant, emerald cove, miso, japanese, vegetable
1 of 1 people thought this review was helpful.
Was this review helpful to you?
