Kombu algae - general characteristics and useful properties. Useful properties of kombu

In this recipe, we will describe how to cook your own base for miso soup – Dasha's broth(jap. 出し). The broth is a decoctionkombu seaweed, infused with Bonito tuna shavings . Even though there are only three ingredients in the recipe, including the stock water, the recipe description uses several terms from Japanese cuisine, so we will explain their meaning.
Dried Kombu Seaweed, dashi kombu, or kombu for dasha(Japanese 出し昆布, Dashi-kombu) is dried Kombu seaweed (Japanese 昆布, English Kelp), mostly belonging to the species Saccharina japonica (lat. Laminaria japonica). These are edible kelp algae, they are also called Kelp. Kombu are rich in minerals, vitamins, protein and fiber. These algae are one of the two main components of Dashi's broth.
An interesting detail - Kombu seaweed is a natural source of glutamic acid (an amino acid responsible for one of the five main tastes in Japanese cuisine- "minds"). The term "umami" (jap. 旨味, umami), literally - pleasant taste, was added to the already existing four tastes in Japanese cuisine - salty, sweet, sour and bitter - in 1908 by Kikunae Ikeda, a scientist at the Tokyo State University. Soy sauce is associated with the fifth taste, “umami”, as well as the notorious Asian seasoning Ajinomoto (Jap. 味の素) or Weijing (Chinese 味精, pinyin weijing), or we are quite familiar with monosodium glutamate. In soy sauce, monosodium glutamate (at least in sauce prepared traditional way– fermentation in the sun soybeans) appears naturally. In soy sauces made using reduced technology, monosodium glutamate is already added.
No less curious is the second ingredient - Bonito tuna shavings(Jap. 鰹節, Katsuobushi). This thin chips obtained from smoked and then sun-cured fillet of skipjack tuna, which can be planed, in a special way processed to the state of the tree. The shaving tool is called Katsuobushi kezuriki (鰹節削り器), which is very similar to the Russian cabbage shredder, only with a shaving box. This is in short. In fact, the cooking process is much longer. Bonito tuna shavings are also rich in minerals, vitamins and protein.
The process of preparing Dasha's broth is simple, and not long in time. In addition, if you are fond of Japanese cuisine, you can cook not one broth, but two. In Japanese cuisine, there are several types of broth bases, but we are interested in two - these are Ichiban dashi(Japanese 一番 出し, Ichiban Dashi) and niban dashi(Jap. 二番出汁, Niban Dashi).
Ichiban dashi, or " first broth" - transparent fish broth yellow color smelling seaweed with a strong smoky aroma. The degree of salt depends on the kombu seaweed; sea ​​salt, and when preparing the broth, the seaweed can be rinsed or wiped with a damp cloth. The intensity of the taste can also be adjusted - infuse water for kombu longer or less, depending on preferences. Finished dashi is used for cooking clear soups with fish, seafood or vegetables, noodle soups, miso soups or sauces.
niban dashi, or " second broth”, has a less pronounced color, taste and smell, it is used to stew vegetables or meat.
There is an easier way to get Dasha's broth - use the finishedbasis of Hondashi(jap. 木鱼精, Hon Dashi), i.e. just dilute in the right amount of water right amount granules according to package directions. Why not? A matter of taste.
If you yourself cook Dashi's broth at home, and then miso soup from it, you will not become a samurai and you will not even learn Japanese. But at least all useful material contained in kombu seaweed and bonito shavings will go to your body.

For Ichiban dasha, or "first broth", we will need (for 1 liter of broth for 4 servings):
INGREDIENTS :
dried kombu seaweed - piece 5 x 10 cm (10-15 g);
Bonito tuna shavings - 30 g;
water - 1 l.

Place a piece of dried kombu seaweed in a saucepan, add 1 liter of water and let it soak for 20 minutes. Then put the pot on medium fire and wait for the water to boil. Just before the water boils, with the appearance of air bubbles, remove the kombu from the water and set aside. She'll still be useful.
Remove the pot from the heat and add the bonito tuna shavings to the water.
After 3 to 4 minutes, the bonito tuna shavings will swell and sink to the bottom. After that, strain the broth through a fine sieve (it's a good idea to put a paper filter from the coffee maker as well). Here is the first dasha broth and it is ready.

Chilled broth can be stored in the refrigerator for up to 4 days.
If you are going to cook Niban dashi, then you need to do it immediately after preparing Ichiban dashi, because already wet and cooked kombu and bonito quickly deteriorate. Niban dashi, or "second broth", is even easier to make. The remaining ingredients from cooking Ichiban dashi - kombu and bonito - pour a liter of water. We put the pan on the fire and let it boil, then we make small fire and cook for 10 minutes. Let's take the pot off the fire. Let's strain the broth. Here is the "second broth" ready.
Having ready broth, you can start cooking, say, miso soup or somen noodles.

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Can't be found the best remedy with a lack of iodine in the body than Kombu seaweed. To give unforgettable aroma boiled rice, make miso soup or Agadashi tofu soup, buy a pack of Kombu seaweed in our store and enjoy seafood.

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Kombu - essential algae

The culture of the East introduced us not only to unique traditions and customs, but also to original kitchen. It dates back thousands of years and is loved by many people around the world.

In cooking, Japanese chefs actively use seafood. special attention among them, kombu seaweed is worthy.

Kombu is a healthy and low-calorie product

This product is known for its healing and nutritional properties. best source iodine is hard to imagine. Kombu is necessary for violations of the thyroid gland.

This product - excellent prophylactic. It is ideal for active people who always need to be in shape. Regular consumption of dishes with these algae helps to maintain a high level of performance and mood.

Taste qualities of kombu seaweed

Taste qualities product is one of the key factors for deciding to buy a kombu. Exquisite and soft taste, the unforgettable aroma of the sea - this is what gourmets around the world have fallen in love with seaweed and dishes with them. This valuable ingredient included in recipes:

• salads;
  
• soups;
• cooking cereals;
  
• snacks;
  
• second courses;
  

It gives an unforgettable flavor to rice, emphasizes the dignity of tofu and other products.

Prices for dashi kombu are not commensurate with their beneficial properties. By including this product in your diet, you get stock vitality and energy.

Jiao Xiang Haidai Si, or spicy snack from Kombu seaweed, - homemade dish Chinese food. Algae Kombu- These are edible kelp algae, they are also called kelp. Kombu is the most popular product in Japanese, Chinese and Korean cuisines. In Japanese cuisine, Kombu seaweed is one of the main ingredients in miso soup, which is made from Dashi broth (the broth is a Kombu seaweed decoction infused with Bonito tuna shavings). Kombu are rich in minerals, vitamins, protein and fiber.
In addition to Dashi broth, Kombu seaweed is used for cooking all kinds of salads and appetizers, such as in this recipe. Straws of Kombu seaweed and chili peppers with dressing from traditional Chinese seasonings- light soy sauce, black rice vinegar, sesame oil, garlic, sugar and salt. The appetizer is moderately salty, slightly sweet, with a clear garlic and sesame taste, spicy. If you are a miso soup lover and have dried Kombu seaweed in your house, then you can easily prepare this original appetizer.

INGREDIENTS (for 2 servings):
dried kombu seaweed - 50-70 g,
green chili pepper - 1 pc.,
red chili pepper - 1 pc.,
garlic - 3 cloves (or 1 piece of Chinese garlic),
salt - ½ tsp,
white sugar- 1 tsp,
light soy sauce - ½ tsp,
black rice vinegar - 1 tbsp.,
Sesame oil- ½ tsp

Boil a piece of dried kombu seaweed (you probably don't have a fresh one like mine) in a double boiler for 30 minutes, it's a good idea to drizzle the kombu halfway through with white rice vinegar. Ready algae can be wiped with a cloth in order to rinse extra salt from the surface of the sheet. By the way, the presence of whitish streaks on a dried sheet is not a sign Bad quality or substandard. It was just sea salt that evaporated when the algae dried.
Fold a soaked piece of kombu algae in several layers and cut into thin strips. Peel the garlic and cut into small cubes.

Rinse the chili pods, cut them lengthwise, remove the seeds and white partitions. Cut into strips halves of the pods. Soak chili sticks in cold water.
Prepare dressing sauce - in a suitable container, mix salt, white sugar, black rice vinegar, light soy sauce, Sesame oil and garlic. Stir until sugar and salt dissolve.

Boil water in a saucepan, dip the straws of kombu seaweed into it. Bring the water to a boil and blanch the kombu for 2 minutes over medium heat. Throw a straw of algae on a sieve, pour over cold water and let the water drain.

Place the kombu, red and green chile straws into a suitable GN container and add the dressing sauce. Stir the contents of the gastronorm container and leave to infuse for 10-15 minutes, stirring the snack from time to time.

Japan is surrounded by the sea on all sides, so in national cuisine This country is dominated by seafood. The Japanese menu includes about 30 types of seaweed, among which Kombu can be especially noted. The first mention of them dates back to the 8th century AD, but it is believed that they began to be eaten much earlier.

Kombu is a brown kelp that is grown in Japan (mainly Hokkaido) and South Korea. This gift of the sea is valued for the large amount of iodine it contains. In addition, Kombu contains a lot of glutamic acid, due to which these algae have unusual taste. It is called "umami" and is considered the fifth "basic" taste.

The seaweed is harvested during the summer months and then left to dry in the open air. Japan grows the most different types Kombu. The city of Osaka is especially famous for their diversity, where you can buy about 100 varieties in stores.

The role of Kombu in Japanese cuisine can hardly be overestimated, because one of the main dishes, miso soup, is always prepared on their basis! His unique taste- the merit of the dashi broth, which is boiled from brown seaweed.

Kombu Seaweed Recipes

Miso soup with noodles and salmon

In Japan, soup is understood as something completely different than in Russia and Europe. IN traditional cuisine this country you will not find anything like hearty borscht or kharcho. The famous Japanese miso soup is not intended to satiate, but is served with rice dishes to improve digestion and provide the body with fluid.

There are many recipes for miso soup. In every Japanese city, on every street, even in every house, it is brewed in its own way. Only a few ingredients remain unchanged - dashi broth and soy miso paste.

Ingredients:

• Kombu seaweed (small piece);
• Tuna shavings or shiitake mushrooms vegetarian option(20 g);
• Salmon or tofu cheese for a vegetarian option (200 g);
• Soy miso paste (3 tablespoons);
• egg noodles;
• Wakame seaweed;
• green onion;
• Salt.

Cooking method:

1. Put tuna shavings (or mushrooms) and kombu seaweed in a saucepan, add 4 cups of water and bring to a boil. After that, cook on low heat for another 5 minutes.

2. Strain the dashi broth and add the diced salmon (or tofu) and cook until tender;

3. Pour a small part of the broth into a bowl and dilute the soy paste in it, then pour this mixture into the soup.

4. Add a teaspoon of chopped dried wakame seaweed to the soup. Leave for a few minutes to steam them out;

5. At the same time, boil some egg noodles;

6. Finely chop green onion;

7. Arrange the noodles in soup bowls and pour in the broth, garnish with green onions.

Recipe Unagi Yanagawa

This dish is from smoked eel It is considered a soup, but its consistency is more like a sauce. It has an incredible aroma and taste, which is why it is very popular both among the Japanese themselves and among tourists visiting this country.

Ingredients:

• Smoked eel (100 g);
• Egg(1 PC.);
• Shiitake mushrooms (15 g);
• Algae Kombu (3 g);
• Frize salad or arugula (5 g);
• Soy sauce (20 ml);
• Rice wine mirin (20 ml);
• Tuna shavings (3 g);
• Sugar (5 g);
• Green onions (40 g).

Cooking method:

1. Mix soy sauce, sugar, kombu and rice wine, add 120 ml of water. Bring the mixture to a boil, add the tuna flakes, remove from heat and strain;

2. In a separate bowl, mix the Frize salad (you can replace the arugula) and the egg;

3. Cut the shiitake mushrooms and green onions into large strips, put them in an even layer in a cold pan of a small size, place the eel slices on top. Pour sauce over everything, bring to a boil and quickly pour in the egg mixture;

4. Serve while egg sauce didn't get cold.

Shabu Shabu Recipe

Shabu Shabu is Japanese version Chinese Hogo. This dish resembles sukiyaki but has more bright aroma and less sweet. It is considered to be best for winter period, but the Japanese are happy to eat it all year round.

Despite the fact that this dish appeared only in the last century and was first presented at the opening of the restaurant of the Osaka restaurant Suehiro, it has already managed to win the recognition of the Japanese and connoisseurs. Asian cuisine living in other countries.

Ingredients:

• Beijing cabbage (1/8 head);
• White part of leek (1pc);
• fresh spinach(beam);
• Marble beef with thin veins (600 g);
• Onion (1 pc.);
• Tofu (100 g);
• Shiitake mushrooms (5 pcs);
• glass noodles;
• Udon or rice noodles.
• For the broth:
• Water (0.5 l);
• Tuna shavings (10 g);
• Dry seaweed Kombu (50 g);
• Soy sauce (3 tablespoons);
• Sake or dry white wine (150 ml).

For serving:

• soy or sesame sauce;
• Daikon;
• Lime.

Cooking method:

1. Take large saucepan, pour water into it and boil it. Add Kombu seaweed, tuna flakes, soy sauce and sake. Boil for a few minutes, then strain;

2. Cut the tofu into cubes, the spinach into thin strips, the leek into diagonal slices, and the meat into slices 1-2 mm thick. Make cross cuts on mushroom caps, chop onion and cabbage;

3. Put the mushrooms, onions, soy cheese, spinach and meat. This should be done in that order, since the mushrooms take the longest to cook;

4. When all the ingredients are ready, the dish should be served directly in the pan along with soy or walnut sauce. If you are using soy sauce, squeeze a lime wedge into it to enhance the flavor. Grate the daikon radish separately. Liked pieces of food must be caught from the pan and dipped in sauce;

5. Like Chinese Hogo, Shabu Shabu is cooked in several stages, so when all the ingredients are eaten, put the udon noodles in a pot with broth and cook for 3-4 minutes. Make sure she doesn't melt. Put the finished noodles in a deep plate or bowl with soy sauce and pour the broth on top.

Philadelphia homemade roll recipe

Rolls that can be found in Russian sushi restaurants are not similar to those that are customary to cook in Japan. They are made from salted fish, while the original japanese recipe suggests raw. Here, a lot depends on the skill of the cook, the quality of the fish, and compliance with sanitary standards. That is why restaurants in Western countries almost always refuse to use raw fish.

Rice for rolls is always recommended to cook with a pinch of Kombu seaweed. They give this popular Japanese dish a more traditional flavor. We offer you to cook Philadelphia rolls with such fragrant rice on your own.

Ingredients:

• Sticky rice (200 g);
• Rice vinegar (20 ml.);
• Sfr Philadelphia (150 g);
• Sugar (1 tablespoon);
• Avocado or cucumber to taste;
• Salt (1 tsp);
• Salted salmon(150 g);
• Water (200 ml.);
• seaweed nori;
• Kombu seaweed (small piece).

Cooking method:

1. Mix rice vinegar with sugar and salt;

2. Rinse the rice several times (a special sticky variety is used for sushi). Place it in a saucepan and toss in Kombu seaweed (you only need a little). Pour in water, bring to a boil, then simmer for 20 minutes over low heat. Remove the pot from the stove and let the rice rest for 15 minutes. Do not open the lid!

3. Put the boiled rice in a deep plate and season with the previously prepared mixture of vinegar, salt and sugar;

4. Take a large sheet of nori seaweed and cut it into two equal parts. Take a bamboo sushi mat (makisu), wrap it around cling film and put one of the nori halves on it. Divide all the rice into two parts, spread one of them evenly over the nori sheet on the mat, then move it a little so that the unoccupied edge of the seaweed remains on your side, and on the other, the rice protrudes beyond the edge of the sheet. Gently flip the seaweed so that the rice is on the bottom. If it was welded correctly, it will stick to the surface and there will be no problems.

5. In the middle, along the nori sheet, spread half of the Philadelphia cheese in an even layer. Optionally, you can also add small pieces avocado, cucumber or apple, but even without them, the roll will turn out very tasty! Roll up the roll, carefully holding the edges of the mat. At the end, the top part should connect to the bottom. Run your hands along each side of the future roll to give it a square shape. Expand Makisa.

6. Cut the salmon into slices. It is important that their length and thickness are the same. Lay the pieces on top of the roll close to each other and press with a mat so that the fish sticks to the rice. Cut the roll along the line of salmon pieces.

7. Repeat with the rest of the rice, cheese and fish.

kombu seaweed is included in the list of the kelp group, which is allowed to be used for food. It is grown in Japan, and about 90% is produced artificially. Outwardly kombu is a large brown algae(see photo), which can be up to 20 m long and 30 cm wide.

Today, dried kombu seaweed comes in the form of plates and shavings, and it can also be found marinated in vinegar.

Kombu algae is a brown plant that grows at a depth of five meters. Kombu has enough big size, sheets of this algae can reach forty meters in length and forty centimeters in width. Most often, kombu grows in the northern seas of Asia, as well as in the waters of South Africa and Australia. Some countries have learned to cultivate this species algae, but the main supply of kombu most often comes from the island of Hokkaido.

The first mention of the use of kombu seaweed dates back to 797 AD. Initially, the product was used in fresh, but by 1340 a method of drying seaweed had been invented, making it possible to store it much longer. For this reason, deliveries were soon established from the Tohoku region, where kombu was first eaten, to Osaka, which was the commercial center of Japan. From there, the seaweed was transported to other cities and countries.

The way to make kombu is quite simple. At first, the algae are taken to the surface and laid out on special stands, on which the kombu dry for some time under sunbeams. After that, the algae is divided into two parts, the upper of which has a much lower content useful components but is softer and more palatable. It is usually consumed raw or added to salads, without exposing heat treatment. The lower part of the kombu is thicker and tougher, contains many trace elements and vitamins. It is consumed exclusively in dried or pickled form.

Before the product is sold, algae are packed in sealed containers, and pre-frozen, dried, pickled or left fresh.

Among other things, kombu is divided into six different varieties which differ in quality and structure. These include the following:

• Ma- a type of kombu that has highest grade and is appreciated by chefs around the world. Algae of this variety are very well stored. long time, and also have a sweetish aftertaste and are widely used in the preparation of salads and other dishes.
• Saomae is pretty a rare variety. long storage not subject, consumed raw and boiled.
• Rousu is a variety of kombu used for drying and pickling. Algae comes in two colors: black and red (brown). Has a soft texture sweet taste and can be stored for a long time.
• Nara characterized by especially long leaves, which can reach forty meters in length. In fresh form, such algae are not consumed. Before serving, they are boiled or stewed.
• Hosome is a kombu variety, which can be distinguished by the whitish edges of the leaves, the main area of ​​\u200b\u200bwhich is black. This variety seaweed is used for drying.
• Hidaka is the most fine grade from all existing ones. It is often boiled before being added to dishes, but is sometimes used fresh.

Any of the above varieties can be purchased at the store. At the same time, the types of products also delight the eyes of consumers with their diversity. Among the varieties of kombu provided by manufacturers, the following can be distinguished: Nalto (shredded seaweed fast food), Tororo (vinegar marinated kombu), Shio (seaweed broth with soy sauce), Zuke (marinated kombu), Kombu-ko (seaweed powder that can be added to first courses, broths and drinks).

When it comes to storing kombu, be sure to check the expiration date before buying. The product can be stored in a dark, dry place for three months from the date of manufacture. When the expiration date comes to an end, algae not only lose their useful and gastronomic qualities, but in addition they can also deteriorate, rendering Negative influence on the body when consumed.

Useful properties of kombu

The benefits of kombu seaweed are a large number iodine, which is especially important for the functioning of the thyroid gland. It also nourishes the cells and helps to bring out harmful substances from the body. It strengthens the immune system and due to the presence of protein, it serves as a product that fights the aging process.

In large quantities, kombu algae contains calcium and magnesium - minerals that are important for strengthening bone tissue and for joints.

Beneficial features this product also lies in the fact that is highly nutritious.

Contains kombu B vitamins, which are important for metabolism and for the nervous system.

The algae contains vegetable fiber, which cleanses the stomach and has a positive effect on the activity of the digestive system.

There is iron in this plant, which improves blood composition, as well as ascorbic acid and vitamin A. Kombu helps to normalize blood pressure, and it also resists blockage of blood vessels.

Kombu seaweed is low-calorie product, which you can eat without fear for the figure.

Use in cooking

Fresh in cooking, kombu seaweed is used to make sashimi (national Japanese food from fish). In general, this product is part of a large number of Asian dishes.

Seaweed can be pickled to enhance and vary the flavor. It can be used to prepare appetizers and salads. In crushed form, kombu is added to different side dishes, for example, in rice and legumes. Seaweed is added to the first dishes, and it is also the basis for sauces. Long algae can be used to make rolls, for example, with vegetables and fish. Kombu is also used to make a drink.

Due to the presence of glutamic acid, algae enhances the taste of the dish. As a result, we can say that kombu is a nutritional supplement that is completely natural.

In cooking, kombu seaweed is used both fresh and frozen, dried or pickled. Also, the product is often canned.

As for the dishes, in which the kombu will “look” very well, they include the following:

• salads with vegetables and herbs;
• appetizers with fish, meat, cheese and rice;
• dashi broth, which is the basis of many soups of national Asian cuisine;
• rolls stuffed with rice and seafood;
• tea and other concoctions.

You can experiment with adding kombu to different dishes. It is especially important to know that this algae is not just tasty food additive, but also very useful ingredient that can benefit your body when regular use. But do not forget to take into account contraindications so that the opposite effect does not turn out.

cooking secrets

There are some secrets in the preparation of this product. So, if you use dry kombu seaweed, then there is no need to wipe it with a napkin or wash it to remove the white coating. It is a natural monosodium glutamate, for which a marine plant is valued. Before cooking, it is recommended to soak the seaweed in warm water. After it soaks and increases in size, it can be crushed and used to prepare the selected dish.

Kombu is usually cut into long strips, which can be up to 15 cm long and about 3 cm wide. They are tied into one bundle and then boiled until tender.

Harm of kombu algae and contraindications

Kombu algae can cause harm if an individual intolerance to the product is detected, and therefore its use in food is contraindicated in case of allergic reactions. To refuse this product is for those people who have an excess of iodine in the body. In addition, there are restrictions on the use of kombu in pregnant and lactating women.