kombu


Also found in: Dictionary, Thesaurus, Wikipedia.
Related to kombu: dashi

kombu

Decongestant for excess mucus, helps lower blood pressure. Has powerful skin healing nutrient germanium. A meaty, high protein seaweed, higher in natural mineral salts than most other seaweeds.
References in periodicals archive ?
PACIFIC GOLD OYSTER, SEAWATER GELEE, CAVIAR For the pickling liquid: 500 grams water, filtered 350 grams rice wine vinegar 175 grams sugar For the seawater gelee: 4-inch piece kombu 1330 grams sea water, filtered 18 grams katsuobushi 1000 grams dashi 2 gold gelatin sheets, soaked in ice water until softened, excess water squeezed out For the dish: 4 Pacific Gold oysters from Morro Bay Oyster Company, shucked and trimmed, bottom shells reserved and cleaned Osetra caviar Caviar FOR THE PICKLING LIQUID: In a saucepan, combine ingredients and heat, stirring just until sugar dissolves.
The kombu lends dashi a briny flavour and rich, moreish umami, which is amplified by the smoky, meaty flavour of the katsuobushi.
It's present in their stocks, in their mushrooms, in their soy sauce, in kombu...
The Western culinary world is showing a growing interest in cooking with nutrient-rich seaweeds like nori, wakame, kombu, dulse, and kelp, which have long been staples in many Asian diets.
Ancient traditional foods such as fish sauces, seaweed and kimchi also are on-trend on the restaurant side, Tsang says, as are sea vegetables such as kelp, kombu and laver -- which not only tend toward all-natural, but also feature a "wonderful nutty flavor" and are low in calories, rich in minerals and vitamins, and good sources of iodine.
Young slip sole was served with saffron and kombu kelp juice and confited carrots, with baby nasturtium leaves.
Chlorophyll Risotto served with Bantry Bay Lemon Cockles and Mussels, Tempura of Kombu, Caherush Point Carrageen Seaweed Foam and Wild Howth Pier Herbs
Put the rice, water and kombu into a rice cooker, and steam until cooked.
As an added bonus, chef Matsune will demonstrate how to make miso soup using traditional “dashi” stock from bonito flakes and Kombu kelp.
Next, we were treated to anOyster Tasting Trio including aReed Island Oyster with bacon and sherry vinegar mignonette, a Royal Miyagi Oyster with wasabi horseradish cocktail sauce, and a Sawmill Bay Oysterwith cucumber and kombu. I loved the bacon mignonette, which gave the oyster a rich and meaty texture.