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Kombu seaweed, beneficial properties

Kombu seaweed, beneficial properties


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Kombu seaweed, beneficial properties and uses in the kitchen. Advice on how to take and where to buy dried kombu seaweed. Contraindications and recipes.

Those who love macrobiotic cuisine or are attracted to the oriental food and wine culture will certainly know the Kombu seaweed, a food much appreciated for its propertyand for its strong flavor.

In addition to being very versatile in the kitchen, thekombu seaweed it is effective in cases of digestive and intestinal disorders, it is rich in iodine and therefore appreciated for preventing thyroid problems. If here in Italy thekombu seaweedit is still little used, know that it is not a new ingredient: already in ancient times, its extracts were used to combat arterial hypertension. Kombu seaweed has a high amount of iodine and is low in sodium; for this very reason, the Orientals have used it for centuries to treat goiter.

In general, all algae can be considered excellent natural supplements. They provide fiber, vitamins, mineral salts, so regular intake of Kombu seaweed can only bring great benefits to the body!

Kombu seaweed in Japanese cuisine

The seaweed has a color ranging from dark green to brown, a color typical of the seaweed of the seas of the south-eastern coast of Hokkaido in Japan. However, this alga can also be found in the seas of northern Europe.

Botanically, it is an edible seaweed of the Laminariaceae family, it differs from wakame seaweed for its dark color, even after hydration. In fact, once hydrated, wakame seaweed turns green, while kombu remains very brown. In addition, wakame seaweed has a much more delicate flavor. Those who are not used to the typical taste of seaweed may find the taste of kombu too intense!

In Japanese cuisine, this seaweed is used a lot recipes. It is typically used to enrich ramen or soba soups, for the recipe, useful for taking kombu seaweed, I refer you to the page: ramen soup and soba soup, recipes.

Kombu seaweed can also be seasoned with vinegar and served with hard tofu. Fresh is used to accompany sashimi and sushi.

It is the main ingredient in the preparation of dashi (the broth used in copper and soba soups).

Thedried kombu seaweedthey can be re-hydrated and used for the preparation of tsukudani, in the dish you see in the photo below, where the seaweeds are flavored with soy sauce and mirin, a typical Japanese condiment similar to sake.

Kobu-cha or konbu-cha is an infusion (or seaweed tea) obtained by infusing kombu seaweed in hot water.

Kombu seaweed, therapeutic properties

Oriental medicine has been appreciating the phytotherapeutic principles of kombu seaweed for centuries ... and apparently its advantages are many.

  • Thanks to the high iodine content, the seaweed is able to stimulate metabolism and burn calories.
  • The presence of alginic acid favors the purification of the intestine
  • It is rich in glutamic acid, therefore ideal for flavoring dishes in a healthy and natural way.
  • It helps blood circulation, stimulates the drainage of liquids and detoxifies the body.

It is also rich in dietary fiber, very useful for improving the general health of the intestine.

Dried kombu seaweed, where to buy it

This food can be found in shops that deal with organic, macrobiotic or ethnic products; it is found dry and striped. As an alternative to dried Kombu seaweed, it can also be purchased in flakes and powder. If it finds more easily thanwakame seaweedbut, if you have difficulty, you can take advantage of online trading. On Amazon, there is no shortage of great offers: a package of dried kombu seaweed can also be bought for 4 euros. Among the various products, I personally use those in strips.

I point out to you, a"this address", a pack of 30 gr proposed at 5.40 euros with free shipping costs. Remember that for any ramen, soba or miso soup with dashii, just add a single strip of seaweed to enjoy the flavor.

Before use, it must be hydrated, therefore left in water for 10 minutes. In this way it will take on its original appearance. The hydration water can be added to the dashi.

How to use kombu seaweed

It can be used to make some dishes such as sushi or to flavor broths and soups but also for cooking legumes, lentils, beans, chickpeas etc; makes them softer and more digestible. Just add one leaf for every 250 grams of legumes.

And speaking of legumes, here is a recipe I have experimented with which involves the use of this extraordinary seaweed.

Boil a seaweed leaf along with the beans and let it cook for the entire cooking time. Drain and serve the beans with the usual seasonings, without adding salt. The kombu seaweed will give the dish a very special flavor.

Kombu seaweed, contraindications

The kombu seaweed taken with the diet should not give any side effects, however any excess can give rise to contraindications. It is good not to abuse the dosage of the seaweed as it could cause side effects such as hypertension, hyperthyroidism, insomnia and irritability.


Video: 16 Alkaline Foods You Must Have In Your Daily Diet (June 2022).


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