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Topic: Kombu

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	Encyclopedia :: encyclopedia : Kombu
		Kombu is used extensively in Japanese cuisines as one of the three main ingredients to make dashi, a soup stock.
		Kombu may also be pickled with sweet sour flavor and are cut into small strips 5 or 6 centimeters long and 2 centimeters wide.
		Kombu is also important in the Korean cuisine and Chinese cuisine.
	www.hallencyclopedia.com /topic/Kombu.html (375 words)

	Featured Sea Vegetable - Kombu Recipes
		Kombu is a very powerful and useful sea vegetable which can be added to almost anything that is boiled.
		Kombu broth created by heating kombu strips in water and removing the kombu just before the water boils is the basic japanese soup stock, dashi kombu.
		The kombu can be left in the soup, cut into thin strips and eaten, or can be removed and flavored in a marinade and served over rice.
	www.seaweed.net /words/komburec.html (449 words)

	The Pure Core Organic Life Mirror . Beans
		EDEN Kombu, "Laminaria japonica", is a dark greenish brown sea vegetable, with thick, wide leafy fronds, that grow in the waters off the coast of Hokkaido, the northern most island of Japan.
		Kombu is rich in essential minerals, vitamins and important trace elements, including calcium, iron, iodine, vitamins A, B1, B2, C, B6 and niacin.
		Kombu is high in alginic acid, a polysaccharide similar to pectin found in the cellulose of land plants.
	pure-research.net /organic/recipes/beans.html (827 words)

	Kombu Glossary Term
		Kombu can be added to dried beans cooking in boiling water to decrease the cooking time, soften the beans, make them easier to digest, and thicken the bean broth.
		When preparing dried kombu, place the amount desired in the liquid (generally 1 oz of kombu to 6 cups of water) and allow it to boil for 30 minutes before removing the kombu.
		Kombu can also be served as a food wrap for appetizers, first soaking the kombu and then wrapping it around seasoned pieces of fish or various vegetables.
	www.recipetips.com /glossary-term/t--33366/kombu.asp (469 words)

	New Page 1 (Site not responding. Last check: 2007-07-04)
		Kombu's most common and important use is in the preparation of dashi, Japan's multipurpose stock for soups, stews, and sauces.
		The Japanese commonly use kombu to enhance the flavor of the brine or mash that is used to marinate various types of pickles.
		Kombu can also be cooked in a seasoned broth, wrapped around pieces of burdock or other vegetables, and then served as hors d'oeuvres.
	www.mitoku.com /recipes/seavegetables/kombu/cooking.htm (303 words)

	Kombu
		The sea vegetable known as kombu is used to make dashi, a basic Japanese soup stock, and to flavor rice and stews.
		Kombu is often called “natural MSG,” and is used as a flavor enhancer and food tenderizer.
		When kombu is added to the cooking water of dried beans, it helps beans cook faster and aids in digestion.
	www.maxlabs.com /hn/Food_Guide/Kombu.htm (426 words)

	Featured Sea Vegetable
		Kombu is very high in organic iodine, and has been used to treat thyroid disease in China for centuries.
		Kombu is very rich in non fibrous carbohydrate - mainly alginate, fucoidan, laminaran and mannitol - which Japanese researchers found to reach more than 65% of kombu by dry weight.
		On top of this, kombu is contains carotene, niacin, the B-complex vitamins (including vitamin B12), and vitamin C. The sweetness of kombu is imparted by mannitol, which sometimes is extracted from kombu and used as a sweetener in foods for diabetic people.
	www.seaweed.net /words/kombunotes.html (283 words)

	Ocean Harvest Sea Vegetables Selection Page
		Kombu is a brown algae of the kelp family.
		Our native California Kombu may be used interchangeably with the Japanese variety as a healthful and flavorful addition to soup stocks, vegetable dishes, pickles and condiments.
		Ocean Ribbons are a brown alga and resemble a delicate thin-bladed Kombu.
	www.ohsv.net /selection.html (1291 words)

	Kombu
		Purchasing Information: Kombu is usually sold in 5 to 6-inch dried pieces and can be found in health food stores and Japanese groceries.
		It is also sold as nalto kombu (shredded kombu that cooks quickly), tororo kombu (vinegared, shaved kombu that needs little or no cooking), shio-kombu (boiled, soy sauce flavored kombu), kombu-zuke (lightly pickled kombu), and kombu-ko (powdered kombu that can be sprinkled on food or used in drinks).
		If used only for flavoring stock, the kombu itself is removed from the simmer liquid at the end of cooking and discarded.
	www.fatfree.com /foodweb/food/kombu.html (153 words)

	Kombu - CookbookWiki
		Particularly popular in Japanese cookery, kombu is one of the two basic ingredients used for Dashi (soup stock).
		Kombu has a natural white-powder covering that delivers considerable flavor.
		Kombu is used to flavor cooked foods as well as for Sushi.
	www.cookbookwiki.com /Kombu (113 words)

	Seaweed Recipes. (Site not responding. Last check: 2007-07-04)
		The Humble Bean - Kombu and bean recipes including azuki beans with squash and kombu, lentils and vegetables, chickpea and kombu, humus, and pinto beans with vegetables.
		Kombu Dipping Sauce - Kombu stock flavored with dark soy sauce, seasoned rice wine, sugar, and salt.
		Kombu Recipes - Recipes for dashi, soup, marinades, kombu with rice, and kombu with beans.
	www.seaveg.co.uk /recipes.html (821 words)

	Kombu
		To prepare, simply wipe a piece of kombu with a cloth and add it to 1 litre of water in a saucepan.
		Remove kombu and reserve it for cooking later with beans or vegetables.
		For a tasty side dish, cut soaked kombu into bite-size pieces, cook with hearty root vegetables, and season with sesame seeds and shoyu soya sauce.
	www.organic.nl /prodinfo/57040.htm (226 words)

	Cooking with seaweed, calcium, minerals
		Kombu also known as kelp: about one-sq-inch size, daily - cooked together with rice or bean dishes, or used to make soup stock
		The type sold as round, flat "cakes" - and used in dishes such as fish porridge, fishball noodles and yong taufoo - is nori.
		Chinese stores may also have kombu and wakame, but I am not sure of their Chinese names.
	www.richardseah.com /naturalhealth/seaweed.html (509 words)

	Kombu Seaweed Profile
		Kombu is a well-known dark, green, long thick sea vegetable from the kelp family.
		More than other seaweeds, kombu is a rich source of glutamates, notably monosodium glutamate (MSG), the chemical that lends its distinctive flavor to dashi.
		In the specialty shop you will find nalto kombu (shredded kombu for quick cooking), tororo kombu (shaved kombu in vinegar requiring little or no cooking), shio-kombu (boiled kombu flavored with soy sauce), kombu-zuke (lightly pickled kombu), and kombu-ko (powdered kombu that can be sprinkled on food or used in drinks).
	www.mountainroseherbs.com /learn/kombu_seaweed.php (242 words)

	Special Dishes
		These should be cut into 2-inch chunks, except burdock, which should be cut smaller and layered on top of the kombu.
		Place kombu in bottom of pot and add chopped hard winter squash, such as acorn, butternut, or hokkaido.
		Soak one 4-inch strip of kombu for 10 minutes; slice lengthwise into 1/4-inch strips and place in bottom of heavy pot with a heavy lid.
	www.goodhealthinfo.net /mdr/special_dishes.htm (1473 words)

	Vegetarian Recipes Around the World - Kombu stock for miso (and lots of other) soups
		When I have a busy week I'll make a quart or more of it and reheat some each morning for breakfast, lunch, whenever, adding the final ingredients at each reheating.
		Kombu, cut or broken to less than 1" pieces, about 1/4 cup or to taste
		Bring garlic, ginger and kombu to a boil then immediately lower to steep for about 30 minutes.
	www.ivu.org /recipes/eastasia/kombu.html (220 words)

	Mitoku Hokkaido Kombu 1.76 oz bag
		Mitoku Kombu is harvested from the cold ocean depths from the northern island of Hokkaido.
		Kombu is indispensable for making a tasty cooking stock for soups, sauces and noodle broth.
		When cooked with beans, kombu has the unique ability to soften the beans, shorten the cooking time and make them more digestible.
	www.simply-natural.biz /Mitoku-Hokkaido-Kombu.php (94 words)

	Numark \| Kombu
		The sea vegetable known as kombu is used to make dashi, a basic Japanese soup stock, and to flavour rice and stews.
		Usually sold dried, in strips, or sheets, it is dark green, almost fl in colour.
		Kombu is often called “natural MSG,” and is used as a flavour enhancer and food tenderizer.
	www.numarkpharmacists.com /hn/Food_Guide/Kombu.htm (464 words)

	Find Kombu at myEweb.com
		Kombu Botanical Name: Laminaria japonica Other Names: konbu, kelp Description: A dark green long thick sea vegetable from the kelp family.
		A few kombu strips in a pot of brown rice with the...
		Kombu or konbu (Japanese:), also called dashima (Korean), or haidai (Chinese: ; pinyin: H idand#224;i), are edible kelp wi...
	uk.myeweb.com /web/index.php?qry_str=Kombu (214 words)

	Traditional Quality Medicinal Japanese Foods - kombu (Site not responding. Last check: 2007-07-04)
		Floating on the water in small skiffs, men and women cut the kombu free using razor-sharp knives that are attached to long bamboo poles.
		As the kombu floats to the surface it is gathered with wooden rakes and placed in the boats.
		The quality of Mitoku's Hidaka kombu is evident from its broad flat blade, and its deep, even color when soaked and reconstituted.
	www.naturalimport.com /kombu (227 words)

	Noodles and Rice » Ingredient Spotlight: Kombu/Konbu
		There are several kinds of kombu, Laminaria angustata (mitsuishi kombu) and Laminaria ochotensis (Rishiri kombu) being utilized the most for making soup stocks.
		Kombu is rich in naturally occurring monosodium gulatamate.
		One of my favorite things to do with kombu though i don’t do it often because of the work involved is to roast it in the oven, then grind it up and mix with other things like sesame seeds to make my own gomasio mixture.
	www.noodlesandrice.com /ingredient-spotlight-kombukonbu (452 words)

	Cybermacro - Macrobiotics + Macrobiotic Food Forum - MSG linked to Kombu
		Maybe we can see MSG as a form of refined kombu, like white sugar, white flour, or refined salt, it's missing the complete ingredients that kombu or laminaria provides.
		Just remember that the latest macrobiotic research has determined that using large pieces of sea vegetables to season or enhance cooking, such as a kinpira, or beans is too yang, and small pieces of kombu the size of a postage stamp are all that is needed.
		Also, using sea vegetables like wakame or alaria, it has been determined that ising a small piece soaked and then snipped or sliced into fine small ribbons is all that is needed to make a balanced miso soup.
	www.cybermacro.com /forum/printthread.php?t=898 (562 words)

	Dashi (Site not responding. Last check: 2007-07-04)
		There are two keys for preparing excellent dashi: First, before using kombu do not rinse off the white powder on the surface.
		Once kombu and katuobushi are cooked, they spoil quickly so make second stock, Niban Dashi, immediately after premium stock.
		In a large pot, bring the water and kombu almost to a boil over medium heat.
	basic1.easily.co.uk /02C00E/02804B/r_2dashistocks.html (636 words)

	Teanobi.com :: View topic - Sukiyaki and Kombu Dashi Recipes
		Kombu is seaweed that grows in tidal waters.
		A small piece of kombu a few inches square is used for a few cups of water.
		The kombu should be removed before the water boils.
	www.teanobi.com /forum/viewtopic.php?t=196 (665 words)

	Quality Natural Foods - Sea Vegetables
		Hidaka #3 is a very special grade of kombu gathered from an area of northern Japan renowned for the quality of its kombu.
		Kombu is delicious cooked with root vegetables, beans or winter squash.
		Kombu Root is therapeutic and protective against degenerative disease.
	www.qualitynaturalfoods.com /shopnew/seavegetables.html (705 words)

	Kombu - Compare Prices, Reviews and Buy at NexTag - Price - Review
		Kombu makes a light broth for soups or gravies, and is great for cooking with beans and vegetables to make them more tender.
		Description: The most tender, best tasting central part of the Kombu leaf, wild harvested from the arctic current waters off the northern most island of Japan at its southeast...
		Description: A thinner and more tender variety of Japanese kombu, light brown to dark green in color, Kelp is the all-purpose sea veggie - used in soup stocks, pan-fried for...
	www.nextag.com /kombu/search-html (269 words)

	MB Shiatsu Home Treatments
		Place kombu pieces in the bottom of a pot, and place aduki beans on top.
		Place 1 piece of kombu sea vegetable in 2 quarts of water to soak overnight.
		Boil a 6 inch strip of kombu in a quart of water for 15 minutes.
	www.imss.macrobiotic.net /hometreatments.html (3981 words)

	WARNING: Kombu Kelp May Savage Your Thyroid
		See also (6), where coastal Japanese populations consuming "a diet containing kombu" wound up consuming "a daily intake of more than 28 mg/day of iodine," apparently leading to "iodine-induced thyrotoxicosis"; see also discussion of the phenomenon in (1), and the brief mentions in popular articles (7).
		One cannot even solve the problem in existing foods by picking out the kombu: "Ninety-nine % of the iodine was found in water after 15 min boiling." (4) For existing food, you either have to throw it out, or perhaps put it aside and consume maybe one such 'contaminated' dish a WEEK until it's gone.
		Some are more vulnerable to the problem than others: "Individuals with underlying autoimmune thyroid disease, those with a previous history of postpartum thyroiditis or subacute thyroiditis, or patients who have undergone partial thyroidectomy have all been shown to be prone to iodine-induced goiter and hypothyroidism" (8).
	www.cron-web.org /forum/about132.html (2500 words)

	Kombu: See what people are saying right now on Technorati
		Kombu: See what people are saying right now on Technorati
		Buy Kombu (Kelp) Asianfoodgrocer carries a wide assortment of Asian food, seasoning and beverage products at competitive prices.
		Kombu or Konbu is the name for a group of Japanese seaweeds of the genus Laminaria.
	www.technorati.com /tag/kombu (229 words)

	The Wholistic Research Company
		The kombu can be used again in another dish.
		Place the kombu in the cold water and leave 5 minutes.
		Place the mushrooms and kombu in the cold water and leave to soften for 5 minutes.
	www.wholisticresearch.com /info/artshow.php3?artid=305 (490 words)

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