KOMBU SEAWEED

What is kombu seaweed?

Kombu seaweed is a type of edible seaweed belonging to the genus Laminaria, especially Saccharina japonica. It is widely used in Asian cuisine, especially in Japan, Korea, and China, where it is used to make broths, stews, and side dishes.

Properties and benefits of kombu seaweed

Kombu is a nutrient-rich source and offers numerous health benefits:

• High iodine content: essential for thyroid function.
• Rich in minerals: provides calcium, magnesium, potassium, and iron.
• Source of fiber: improves digestion and aids in intestinal health.
• Natural glutamic acid: enhances the flavor of broths and enhances umami.
• Antioxidant properties: combats free radicals.
• Helps reduce gas: when added to the cooking of legumes, it facilitates digestion.

Varieties of kombu seaweed

There are different types of kombu seaweed, depending on the region and cultivation method:
Rishiri Kombu: Used for refined broths (dashi).
 Ma Kombu: Sweet and aromatic, ideal for soups.
Hidaka Kombu: Softer, used in stews and for boiling.
Rausu Kombu: Rich in umami, highly valued in Japanese gastronomy.

Main producing countries

• Japan (the largest producer and consumer).
• China (cultivated in large quantities).
• South Korea (production for domestic consumption and export).
• France and Spain (on the Atlantic coast, especially in Galicia and Brittany).

How to consume or prepare kombu seaweed?

• Dashi broth: Used as a base in miso soup, ramen, and other Japanese dishes.
• In stews and casseroles: Adds flavor and thickens broths.
• With legumes: Added to the cooking of lentils or chickpeas, it improves digestion and reduces gas.
• In salads: Rehydrated and cut into thin strips.
• In powder form: Can be used as a seasoning.
• In sushi or rice: Adds an extra flavor.