Ingredient Spotlight: Kombu/Konbu
Kombu or Konbu is the name for a group of Japanese seaweeds of the genus Laminaria. There are several kinds of kombu, Laminaria angustata (mitsuishi kombu) and Laminaria ochotensis (Rishiri kombu) being utilized the most for making soup stocks. Kombu is rich in naturally occurring monosodium gulatamate. I’m tempted to write more about MSG, the fifth taste or umami, and molecular gastronomy, but I will reserve that for another post. For now, let’s focus on kombu and how this single ingredient can revolutionize your cooking.
I was asked recently in a vegetarian e-list how I use kombu for cooking, so I thought I’d share my answer here for your benefit as well:
Mostly I use it in making dashi, but sometimes I also use it in pickling different vegetables, together with some sake and soy sauce… I *love* seaweed salad, but only like pre-soaked kombu in it in minute amounts — I can’t ever seem to get it as yummy as the pre-made stuff at the sushi place. Or maybe in cooking mushrooms or soybeans (or similar preparations like with lentils or chickpeas), with some miso and/or onions. I also simmer it slowly to put in sushi, or soak and grind when making ganmo (tofu balls). It’s also yummy added to a stir-fry, like with leeks and carrots (soak first to refresh), or just as a flavor enhancer to simple soups like split pea. One of my favorite things to do with kombu though i don’t do it often because of the work involved is to roast it in the oven, then grind it up and mix with other things like sesame seeds to make my own gomasio mixture.
I remember a recipe I saw once (though I don’t remember now which book or magazine) where they used it lasagna fashion, layering with vegetables — that I haven’t tried, though I’m sure that would be heavenly. Even things like squash and sweet potatoes benefit from some kombu added to the cooking liquid. My kids’ favorite though is a Japanese beef stew made with it.
Tags: asian-cuisine, Asian-food, asian-ingredients, fifth-taste, Japanese-cuisine, japanese-food, japanese-ingredients, kombu, konbu, monosodium-glutamate, msg, natural-msg, seaweed, umami, vegetarianRelated Stories
POSTED IN: Ingredient Spotlight, Vegetarian / Vegan Dishes : Asian
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