Kombu

Posted on 22. Jan, 2010 by grace in Ingredients, Japanese

Kombu is a kelp, a brown seaweed cultivated in Japan and eaten both raw and cooked. Kombu is sweet tasting and in the West is used mainly to flavor broths, soups and sauces. Kombu or kelp comes packaged in dried strips. To prepare: cut into smaller strips, add to water and boil for 10 minutes. Use the water as a base for soups or other dishes. Kombu can also be soaked in water and used to wrap around flavored fish and vegetables.

*By Gerry Furth-Sides writes the “Front of the House” column for Great-Taste magazine and is working on a book about immigrants who became successful restaurateurs in the United States.