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Dried kombu Dried kombu sold in a Japanese supermarket. Konbu (from Japanese: 昆布, romanized: konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. [1] It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).
In Japanese, the term konbu-cha (昆布茶, 'kelp tea') refers to a kelp tea made with konbu (an edible kelp from the family Laminariaceae) and is a completely different beverage from the fermented tea usually associated with kombucha elsewhere in the world. [25]
Kombu is a key component of miso soup. The savory flavor of sugar kelp comes from free amino acids like glutamate. Monosodium glutamate was first isolated from Saccharina. [15] Sugar kelp gets its name due to it containing the sugar alcohol mannitol which is extracted from it to be used as a sugar substitute, especially for chewing gum. [16]
Seaweed farming or kelp farming is the practice of cultivating and harvesting seaweed. In its simplest form farmers gather from natural beds, while at the other extreme farmers fully control the crop's life cycle .
It has the common name sweet kelp. [2] It is widely eaten in East Asia . [ 3 ] A commercially important species, S. japonica is also called ma-konbu ( 真昆布 ) in Japanese, dasima ( 다시마 ) in Korean and hǎidài ( 海带 ) in Chinese. [ 3 ]
Put the kombu and water in a saucepan and set aside for 15 to 20 minutes to extract flavor from the seaweed. For greater depth, soak for a few hours or cover and refrigerate overnight.
Kombu (Saccharina japonica) Oarweed (Laminaria digitata) Sea palm Postelsia palmaeformis; Bull kelp (Nereocystis luetkeana) Sugar kelp (Saccharina latissima) Wakame (Undaria pinnatifida) Hiromi (Undaria undarioides)
Shaved katsuobushi and dried kelp—kombu—are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (such as soba no tsukejiru) in Japanese cuisine. Katsuobushi ' s distinct umami taste comes from its high inosinic acid content.
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