Kombu Seaweed Profile
Also known as
Laminaria japonica, konbu
Introduction
Kombu is a well-known dark, green, long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, and as a flavorful stock for soups and stews. Can also be sprinkled and crushed in practically any dish which requires a salty taste.
Constituents
More than other seaweeds, kombu is a rich source of glutamates, notably monosodium glutamate (MSG), the chemical that lends its distinctive flavor to dashi.
Parts Used
Entire plant, dried.
Typical Preparations
You can find kombu in 5 to 6-inch (12 to 15 cm) dried pieces from online purveyors of natural herbs and alsoin health food stores and Japanese groceries. 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).
Summary
Not only rich in flavor by virtue of natural MSG, kombu also provides healing and soothing mucilages that coat the lower digestion tract relieving peri-anal inflammation, colitis, and constipation.
Precautions
Don't use on a daily basis for more than 2 weeks at a time, taking a 2 week break before using again. This will prevent you from overdosing iodine with potential imbalance in thyroid function. For periodic use only and not to be taken for extended periods of time. Not to be used while pregnant.
This information is not intended to diagnose, treat, cure, or prevent any disease.
