This content has been automatically translated from Ukrainian.
Kombu (Kombu) — is a type of seaweed often used in Japanese and other East Asian cuisines. These algae are distinguished by thick, broad leaves and usually have a dark green color.
One of the most popular ways to use a comb is to prepare bullion dasi. Algae are soaked in cold water, and then heated to a boil for the taste of water. After that, the comba is usually taken away.
Combu contains a large amount of minerals, vitamins and other useful substances. It is also a source of glutamate, which helps create the umami taste. Kombu can be used to marinate various products or as spices in various dishes.
Combus and other types of seaweed help reduce the level of carbon dioxide in the atmosphere, as they actively absorb it during growth.
Kombu — is not only an important ingredient in cooking, but also a valuable source of nutrients and an element of several cultural and medical traditions.
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