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Topic: Konbu

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Laminariales

Dashi

Cuisine

Nori

Kelp

Ramen

Cuisine of Japan

Japanese cuisine

Mirin

Miso

Wagashi

Soba

Wakame

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	moshimoshi.ch ---- japanese food experience ...
		konbu is the japanese word for kelp or seaweed.
		konbu plays an important part in the diet of japanese people and konbu gathering is a very important industry in akkeshi.
		tororo (shavings of konbu) and dashi (soup stock).
	www.moshimoshi.ch /en/foodpage/ingredients/konbu.htm (124 words)

	CHAPTER 4 - PREPARATION AND MARKETING OF SEAWEEDS AS FOODS
		Konbu is made from several species of Laminaria, often referred to by the general name of kelp; it is boiled as a vegetable, used as a soup stock, as a seasoning for rice dishes and eaten as a snack food.
		The suboshi konbu, mainly from Laminaria angustata and Laminaria angustata var.
		In contrast to konbu and hiziki, the major fatty acid constituents of the lipids of wakame are palmitic and oleic acids, in both thallus and sporophyll, although the total lipid content of the latter is as much as 2-3 times larger than that of the former (Table 14).
	www.fao.org /docrep/X5822E/x5822e06.htm (6533 words)

	Description of Food Items (Site not responding. Last check: 2007-10-08)
		The konbu should be cut into two-inch slices, and then returned to the pot.
		Konbu is frequently dusted with a fine white bloom; this is a kind of mold that should be there, much like the mold of blue cheese.
		Some Japanese cooks advise lightly scoring the konbu with a sharp knife so that the glutamic acid (a natural flavor intensifier present in the konbu leaf) is easily released during simmering.
	www.yale.edu /ycias/pier/resources/lessons/fooddescript.htm (3957 words)

	Bon Appetit! (Site not responding. Last check: 2007-10-08)
		In an 18th-century variation (mid-Edo period), the tofu is simmered in a konbu broth with ingredients like konnyaku, daikon and potatoes.
		The broth is made from konbu and thin flakes of dried bonito fish, although some people use chicken bones or a store-bought, powdered soup stock.
		Take konbu that is good for eating, wipe both sides with a moist cloth, cut into 10-cm lengths, roll lengthwise, and tie with dried gourd shavings.
	web-japan.org /nipponia/nipponia11/bon.html (892 words)

	The Mediadrome - Food - Skillset: Miso Soup
		The closest thing I can think of to describe konbu is to visualize all those long, slippery, dark green and brown vines that you see scattered on a beach after a big ocean storm.
		Alas, fresh konbu is hard to find, even if you live in a city with a lot of ethnic Japanese markets.
		However, dried konbu is usually available in Japanese markets, and if it isn’t, many supermarkets are carrying the stuff most Japanese actually use: dashi crystals.
	www.themediadrome.com /content/articles/food_articles/miso_soup.htm (685 words)

	The different types of seaweed like konbu, nori, wakame and hijiki
		It provides an abundance of minerals, plus other nutrients such as vitamins A and C (especially Konbu) and protein (especially nori).
		It is also one of the very few non-animal sources of vitamin B12, a lack of which can be dangerous as it leads to pernicious anaemia.
		Konbu - This is very dark green, almost fl, and more rubbery in texture.
	www.asianonlinerecipes.com /food_articles/seaweed-different-types.php (283 words)

	I was just really very hungry.: A week of miso soup, day 1: Zucchini miso soup
		The dark things are dried sheets of konbu seaweed that I have cut up with scissors for ease of use, and the stuff that looks like wood shavings is shaved dried bonito flakes.
		Konbu is a large, thick leathery seaweed that is bursting with minerals.
		Some instructions may tell you to wipe off dirt from the konbu, but to be honest I haven't seen konbu with dirt on it for years, especially not on the dried, pre-packaged kind you are likely to find.
	justhungry.com /2006/08/a_week_of_miso_soup_day_1_zucc.html (1726 words)

	Honolulu Star-Bulletin Features
		Note: Nishimi kubu is Okinawan-style konbu, or dried kelp, prepared specially for nishimi (in Japanese, nishime; in English, vegetables stewed with a small amount of meat).
		Some cooks soak their konbu up to an hour before cooking; in that case do not add it to the soup until the last few minutes.
		Bring to a boil and add mushrooms, konbu, carrots, konyaku and pig's feet (add water if stock is not enough to cover all ingredients).
	starbulletin.com /2001/06/13/features/request.html (726 words)

	Asian stock starts speedy soup (Site not responding. Last check: 2007-10-08)
		The recipe, based on one published in 'Japanese Dishes for Wine Lovers,' is simple: Simmer two 4-inch square sheets of konbu seaweed in 8 cups of water.
		Meanwhile, heat 2 strips of konbu with 8 cups of water to a boil in a large saucepan; reduce heat to a simmer.
		Note: Dried konbu and powdered dashi mix are available in Asian markets or in the Asian section of some supermarkets.
	www.topix.net /content/trb/4232829960008506192507659474251051539420 (501 words)

	[No title] (Site not responding. Last check: 2007-10-08)
		Rinse the rice: Place the rice into the inner pot of a rice cooker or into a bowl or pan big enough for your hand to move around in.
		Cook the rice: Wipe off the dashi konbu with a damp paper towel or run it quickly under tap water.
		Cut a few slits in the sides of the dashi konbu to release the flavor.
	entertainment.signonsandiego.com /profile/273903 (573 words)

	gomoku-soba recipe from FatFree (Site not responding. Last check: 2007-10-08)
		Combine this will 3 1/2 cups of konbu dashi (or however much konbu dashi it takes to make a total of 5 cups).
		Briefly cook each vegetable in the broth as it simmers, one vegetable at a time so that everything is just barely cooked--or, just barely undercooked.
		Konbu Dashi Recipe By: Sundays at Moosewood Restaurant Serving Size: 1 Amount Measure Ingredient Preparation Method 1/2 ounce dried konbu 8 cups water Bring the konbu and water to a boil.
	www.fatfree.com /recipes/japanese/gomoku-soba (278 words)

	Vegan Recipes - Condiments - Stock - Basic Japanese Stock (Dashi)
		If the konbu expands greatly and develops soft blisters as it simmers, it is of good quality and the dashi will be good.
		With larger amounts of konbu and water, the cooking times are longer: for an amount 4 times the one used here, the cooking time is a total of 3 hours.
		ALTERNATE METHOD: Start with 8 1/3 cups (2 L / 4.2 pints) of water, add konbu, and simmer until the volume is halved, without adding water during the process.
	www.vegan-food.net /recipe/1359/Basic-Japanese-Stock-Dashi (312 words)

	Bento.com recipes - Takoyaki (octopus balls)
		Clean the konbu by wiping it lightly with a cloth.
		Cut the konbu into 2-centimeter-wide partial strips against the grain, but don't cut all the way to the edge -- see illustration.
		Add the water and konbu to a pot, and cook uncovered over a slow fire.
	www.bento.com /tr-tako.html (241 words)

	U-Fucoidan (Site not responding. Last check: 2007-10-08)
		Although U-fucoidan is found in other seaweeds and plants, konbu is particularly rich in this substance.
		And, very importantly, in order to consume fucoidan in its pure and effective form, one has to eat konbu raw or dried without heating.
		It is interesting to note that Okinawa, Japan has the lowest cancer mortality rate in Japan where the people eat their konbu mostly raw, versus other parts of Japan where it is used mostly in cooking.
	www.naturallybetter.net /modfucoidan.htm (236 words)

	Maitake Mushroom Chawan Mushi
		It is prepared with konbu, a nutritious seaweed and flakes of dried bonito, a fish that’s long been a staple of the Japanese diet.
		Begin by cleaning the konbu by wiping it with a damp cloth.
		Place the konbu in a stockpot with 5 cups of cold water and heat over medium heat.
	www.mingspantry.com /maitmuschawm.html (475 words)

	Komoci Konbu - Herring Eggs on Kelp - Food Reference Website
		Komochi konbu production occurs March to June, to coincide with the herring-spawning season, and requires gathering of kelp (leathery textured, dark green-brownish sea algae) and stringing them on lines hung in an enclosed bay.
		Komochi konbu is also produced in the U S A (California and Alaska) and Russia.
		Komochi konbu is then soaked in the dashi and served as a small appetizer, or sushi.
	www.foodreference.com /html/art-komoci-konbu.html (474 words)

	Konbu: See what people are saying right now on Technorati (Site not responding. Last check: 2007-10-08)
		Konbu: See what people are saying right now on Technorati
		Kombu or Konbu is the name for a group of Japanese seaweeds of the genus Laminaria.
		konbu per day for the last 30 days.
	www.technorati.com /tag/konbu (168 words)

	UMAMI Information Center - Have you been to Kyoto, Italy?
		Moreover, by boiling or steaming vegetables using konbu dashi, it is possible to draw out their full flavour using the umami inherent in the konbu.
		While in Kyoto cuisine the shoots are cooked in a dashi made from konbu and katsuobushi (dried bonito flakes), I prefer to use stock made from a combination of konbu and cured ham.
		Umami-rich ingredients such as tomatoes and cheese are frequently used in Italian cuisine, but by using konbu dashi in conjunction with these common Italian dishes on an everyday basis, I feel as though I am able to coax out of the vegetables an inherent deliciousness that I had previously not been aware of.
	www.umamiinfo.com /the_news/news/have_you_been_to_kyoto,_italy? (641 words)

	Printable Full Page Recipe
		Wipe any dirt off konbu, then place in a medium saucepan with 6 cups cold water.
		Bring to a simmer over medium heat, then reduce heat to low and cook -- never allowing stock to return to a simmer -- until konbu is soft, about 2 minutes.
		Remove and discard konbu, then increase heat to high to bring stock to a full boil.
	www.ucook.com /ucook/RecipeFullPage.cfm?recipe_id=55392 (153 words)

	Recipe: Steamed Seafood in Kelp Boats (Sakana No Konbu Bune)
		To soften dried konbu, dip pieces into a large bowl of warm water.
		Do not soak too long or konbu softens, losing its flavor in the water.
		Gather each end of a piece of konbu; tie with 2 strips of soaked gourd.
	www.recipehound.com /Recipes/3854.html (310 words)

	What is Namasu? (Site not responding. Last check: 2007-10-08)
		Wipe the konbu with clean cloth to remove dirt.
		(Konbu shouldn't be washed.) Soak the konbu in the water in a pot for one to two hours.
		Just before the water comes to a boil, remove the konbu.
	www.namasu.com (143 words)

	Konbu Dashi
		Here is one of three basic stocks that can be used in a variety of soups and stews.
		Soak the konbu in the water for 30 minutes.
		Turn off the heat and remove the konbu.
	www.globalgourmet.com /food/special/1999/japanese/dashi.html (57 words)

	Miso Broth With Tatsoi - Enoki Salad
		The stock is prepared with konbu, a nutritious seaweed, and flakes of dried bonito, a fish that's long been a staple of the Japanese diet.
		Making the stock and the soup is easy to do, but if you're pressed for time you can use dashi powder stock.
		To make the dashi, clean the konbu by wiping it with a damp cloth.
	www.mingspantry.com /misbrotwitta.html (499 words)

	Molded Sushi With Unagi and Spicy Crab Recipe \| Recipezaar
		Set the konbu in the bottom of a rice cooker.
		Place the washed rice on top of the konbu and add the water.
		In a small bowl, whisk together the vinegar, sugar, and salt until dissolved.
	www.recipezaar.com /130096 (416 words)

	Japanese recipes
		Place water in a saucepan and soak the konbu for 30 minutes then heat.
		As soon as the water begins to bubble and just before boiling, remove the konbu.
		As soon as the water comes to a boil turn off the heat.
	tennesseecooking.tripod.com /japanese.htm (1043 words)

	Mixed-Plate.com - Recipes - Konbu Maki (w/ Pork)
		Scrape skin from gobo and cut into 2-inch strips; soak in water.
		Wash nishime konbu and cut into 5 X 2-inch lengths; soak in water.
		Place a piece of pork and a piece of gobo across one end of konbu strip.
	www.mixed-plate.com /recipes/japanesekmaki.html (74 words)

	NetCooks - Sushi Recipe
		Sushi meshi (4 cups rice, 10 cm of dashi konbu (kelp), 1 Tablespoon sake)
		Soak for 30 minutes, remove konbu and then add sake.
		Maki sushi is difficult to form neatly if too much rice is used at one time.
	www.netcooks.com /recipes/Appetizers/Sushi.html (257 words)

	Katsuobushi, Dried Shaved Bonito, available online from ImportFood.com
		If you can find a piece of fresh konbu (Japanese seaweed) you can use that to make "konbu and katsuobushi" dashi.
		Put 4 cups water in a pan and soak one 6" piece of kombu (wipe dirt of konbu first but do not rinse it) for 1-2 hours.
		If you don't have konbu you can experiment with fueru wakame (dried seaweed) to enhance your dashi.
	importfood.com /spks1050.html (285 words)

	EverestHistory.com: Gongbu aka Konbu aka Gombu, aka Gonpa
		EverestHistory.com: Gongbu aka Konbu aka Gombu, aka Gonpa
		The final assault party of Wang Fu-chou, Liu Lien-man, Chu Ying-hua, and the Tibetan Konbu aka Gonbu (also known as Gonpa) assaulted the final 15 foot (5 meter) Second Step headwall using pitons and team tactics.
		After Liu Lien- man repeatedly falls off attempting to lead the pitch, Chu Yin-hua takes off his boots and socks, and using a shoulder stand climbs the last vertical pitch in bare feet!
	www.everesthistory.com /climbers/konbu.htm (569 words)

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