Kombu seaweed to enhance flavor. Kombu algae - general characteristics and beneficial properties

The Japanese islands are surrounded on all sides by the ocean, so it is not surprising that the menu of the inhabitants of the Land of the Rising Sun consists of 80% seafood. And this is not only waterfowl, but also plants. There are 30 species of seaweed alone that are eaten in Japan.

Among them, kombu stands out. The scientific name of this algae is Japanese kelp. In Korea the plant is called tashima, and in China it is called haidai. But in Japan they managed to develop several varieties of kombu that differ in taste: karafuto, ma, mitsushi, naga, risiri.

Although most seaweed farms are concentrated in Hokkaido, it has become a staple product for residents of all islands. In Japan, kombu is as popular as cabbage or potatoes in Russia. It is used to make soups, main dishes and even desserts. This article will look at how to cook kombu seaweed. In addition to recipes, the beneficial properties of this plant will be described.

What does the Russian consumer need to know about kombu?

If you get to the city of Osaka, you can buy about a hundred varieties of Japanese kelp there. It is sold fresh for sashimi. Seaweed marinated in vinegar is called su kombu. You can also buy seaweed strips in soy sauce with mirin.

With green tea, the Japanese eat a special snack - kombu stems in a sweet and sour marinade. You can also make a drink from the seaweed. Kombutya is a tea brewed from powdered kelp. But since the product is imported to Russia, you can most often find dried seaweed in specialized stores (photos of kombu are presented in the article).

The packaged product is most often represented by dashi (dried strips or powder) and oboro (shavings). You can also find canned or fresh frozen seaweed. The Japanese use each type for certain dishes. But since mostly dried seaweed is available in Russia, it’s worth considering what you can make from it.

Useful properties of kombu

Before presenting recipes for dishes that include Japanese kelp, let's study the chemical composition of the plant. You should know that the upper parts of the algae are less rich in nutrients than the root parts.

But they also contain a lot of iodine, which is important for the thyroid gland. The whole plant is rich in vitamin A, the entire line of B, C and E, as well as minerals - sodium, calcium, potassium, manganese, phosphorus, iron, zinc, magnesium and copper.

Kombu seaweed is prized for its glutamic acid content. It is a natural flavor enhancer. But glutamic acid also brings invaluable benefits to the body, as it normalizes metabolism and strengthens the immune system.

Dashi broth for miso soup

Just like borscht in Ukraine, and cabbage soup in Russia, this soup is popular in Japan. There are hundreds of varieties of miso. Each family cooks it differently. But, despite the huge number of species, two components of the soup remain unchanged. This is a miso paste made from soybeans and dashi - a broth made from kombu seaweed.

You can prepare the last ingredient miso in larger quantities. Dashi will be a base for other Japanese soups or a seasoning for boiled rice. This broth is boiled with fish, less often with seafood.

1. Place a small piece of dried seaweed in a saucepan along with 20 grams of tuna.
2. Fill with four glasses of water. Bring to a boil.
3. Reduce heat and cook for 5 minutes.
4. Strain the dashi broth.

Now you can start preparing the miso soup itself.

Salmon noodle soup

Let's consider the most common version of the famous Japanese dish - with fish.

1. Add 200 grams of salmon cut into small pieces to the strained dashi broth made from kombu seaweed and tuna.
2. Cook until the fish is ready.
3. Pour a ladle of soup into a bowl.
4. Add it there for miso. It is red. In Japan it is called akamiso. There is also white pasta based on rice, barley or wheat, as well as mixed varieties. For this recipe (with salmon) we use three tablespoons of akamiso.
5. Mix the mixture well. Pour back into the saucepan.
6. Let's also add a teaspoon of other dried seaweed - wakame. Let's wait a minute for them to steam.
7. In parallel with the miso preparation process, cook the egg noodles in salted water.
8. Let's strain it from the boiling water.
9. Finely chop a few green onions.

Miso is traditionally served in small bowls. First they put the noodles in there. Some people like it thicker, some like it thinner. The noodles are poured with soup, trying to get a piece of salmon into the bowl. The finished dish is sprinkled with green onions.

Another option: shrimp miso soup

To prepare this soup, you can use traditional dashi broth - dried kombu seaweed and tuna flakes. But for a more intense seafood smell, it is worth replacing the fish with the shells of large shrimp (or whole small crustaceans).

Don’t forget to strain the dashi broth through several layers of gauze.

1. Pour a glass (or ladle) into a bowl, cool, and dissolve the paste in it. It can be either red akamiso, white shiromiso, or a mixture of two types - awasemiso. As in the previous recipe, the paste requires 3 tablespoons.
2. When you have crushed all the lumps, pour the mixture into the rest of the broth, which should already be hot by then.
3. Quickly add the rest of the miso soup ingredients: 150 grams of peeled shrimp and about the same amount of diced tofu, a teaspoon of dried wakame seaweed.
4. Bring the soup to a boil and immediately turn off the heat.
5. Let it brew under the lid for five minutes.
6. Pour the finished dish into bowls and sprinkle with chopped green onions.

Other recipes with kombu seaweed. Tsukidani snack

This amazing Japanese snack is quite easy to make.

1. Take a piece of dry seaweed weighing 15 grams and soak it for a quarter of an hour in half a glass of water.
2. When the kombu becomes soft, cut it into thin and long strips like Korean carrots.
3. Move it into a saucepan.
4. Add half the amount of water in which the seaweed was soaked, and add half a teaspoon of rice vinegar.
5. Bring to a boil over low heat and cook after boiling for ten minutes.
6. Add a quarter cup of soy sauce, a tablespoon each of sugar, mirin and sake to the saucepan.
7. Boil until the liquid has almost completely evaporated.
8. Remove the saucepan from the heat and add a teaspoon of sesame seeds.
9. Mix and serve the appetizer immediately.

Unagi "Yanagawa"

This extremely thick soup is popular far beyond Japan.

1. To prepare it, mix 3 grams of dried kombu seaweed and a teaspoon of sugar in one saucepan.
2. Add 20 milliliters of soy sauce, the same amount of rice wine (mirin) and 120 ml of plain water.
3. Place on the fire and bring to a boil.
4. Add (5 grams). Immediately remove the broth from the heat and strain.
5. In a separate bowl, mix a raw chicken egg and a handful of arugula (or torn lettuce leaf).
6. Cut a few shiitake mushrooms and half a bunch of green onions into large strips.
7. Place these ingredients in a cold frying pan.
8. Let's level the layer. Place one hundred grams of it cut into slices.
9. Fill it all with broth.
10. Place the frying pan on the fire and bring its contents to a boil.
11. Quickly pour in the egg and herbs. We immediately serve the dish to the table.

"Jiao Xiang Haidai Si"

As experienced travelers assure in their reviews, kombu seaweed has become a staple not only of Japanese, but also of Chinese cuisine. We invite you to prepare a delicious salad “Jiao Xiang Haidai Si”.

The name of the dish simply translates to: “Spicy Kombu Seaweed Snack.” We will need a small piece of the root part of the kelp. It is advisable that it be fresh or frozen rather than dried. If the seaweed is dry, cook it in a double boiler for half an hour, sprinkling the plant with rice vinegar in the middle of the process.

1. Cut the kombu into thin long strips, three cloves of garlic into small cubes.
2. Select seeds from green and red chili pepper pods.
3. Cut the pulp into strips. Soak it in water.
4. Prepare salad dressing. In a bowl, mix garlic, a teaspoon of sugar, a tablespoon of rice vinegar, a pinch of salt, a few drops of sesame oil and light soy sauce.
5. Shake until the crystals dissolve.
6. Blanch the kombu seaweed for a few minutes and drain in a colander.
7. Mix with peppers (they need to be squeezed well).
8. Season the salad with the prepared sauce.

Shabu-shabu

This is how we prepare this soup.

1. First, prepare dashi broth from water, kombu seaweed, soy sauce, tuna flakes and a glass of sake.
2. Cut the tofu into cubes, the spinach into strips, the leek into oblique slices, and the marbled beef into thin slices.
3. Make cross-shaped cuts on the shiitake caps, chop the onion and Chinese cabbage.
4. First add the mushrooms to the broth, then the rest of the ingredients.
5. When all the ingredients are ready, serve with soy or nut sauce.
6. Separately, three daikon radishes.

This dish is eaten in two stages. First, the ingredients of the first series are caught from the broth. Then the udon noodles are dipped into the liquid and cooked according to the instructions for it. It is transferred into bowls, poured with a small amount of broth and soy sauce with lime juice.

In Korean, these algae sound like “tashima”, but in Chinese they are pronounced “haidai”. What is this amazing, mysterious flora?

General characteristics of Kombu algae

This plant is a brown-brown mass of algae. Kombu belongs to the Laminaria group. The algae is mainly grown artificially in Japanese and Korean waters. Less than a dozen of the largest farms are located in the Sea of ​​Japan. Most of Kombu grows in Hokkaido, the second island of Japan.

Kombu is an algae that can reach twenty meters in length, the width varies up to 30 cm. One of the types of marine flora that is eaten and carries a certain energy value.

Where did algae come from?

The first written mention of Kombu seaweed was in 797, when it was presented as a gift to the rulers of the Ou region. But archaeologists believe that Kombu began to be used much earlier, including for cooking. Where is the evidence? Alas, algae decomposes well, so it is impossible to detect them during excavations.

After 1340, when the Muromachi period began, people discovered a new way of drying seaweed. Thanks to him, the goods were stored for more than 3 days, which traders could not achieve before. As the shelf life increased, Tohoku began to export Kombu. After 1610, seaweed became popular throughout Japan (especially Okinawa) thanks to new trade routes.

In the twentieth century, another method of growing Kombu was invented. As a result, because of this, it has become cheaper and is now affordable for everyone!

Symbolism of Kombu

• This plant was worn by Japanese warriors during all ceremonies, as Kombu was believed to bring good luck. It was also used as decoration before battle.
• Distributed as a New Year's decoration.
• It was presented as a gift for the bride's family from the groom's family.

What dishes are popular with Kombu?

Kombu is used to prepare dashi - Japanese broths based on dried seaweed.

Algae is sold in the following types:

• dried lump;
• dried in the form of chips;
• marinated in vinegars;
• fresh.

Kombu is used to prepare sashimi, which is based on fish fillets or pieces of meat (the dish belongs to Japanese cuisine).

Sometimes steamed strips of seaweed are simmered in soy sauce and mirin, a sweet rice wine, is added to the mixture. This way you get delicious tsukudani.

Using a sweet and sour marinade makes an interesting treat for green tea. The snack has a specific, sweetish taste.

Kombu goes well with beans, so the duo makes nutritious dishes.

Have you heard anything about a drink like kombutya? It is also prepared from Kombu, or more precisely, from seaweed powder.

The most common purpose of Kombu is making sushi.

If you want to make Kombu broth, then for a better taste you should grind dry Kombu shavings or soak strips of seaweed in water and sauce. Before treatment, remove white deposits with a damp cloth. Algae soak faster in warm water.

Composition of Kombu algae and beneficial properties

Since Kombu contains a large amount of dietary fiber, this type of seaweed is beneficial for digestion. With a low calorie content (only 77 calories per 100 grams), Kombu contains the optimal amount of proteins, fats and carbohydrates.

Kombu seaweed has a long history and is beneficial for humans when consumed in moderation. Therefore, they are in great demand not only in their homeland - in Japan, but also in Russia and other countries.

Science knows about 30 thousand species of algae. Some of them have been consumed by humans for hundreds of centuries. From other species we extract such valuable raw materials as agar, carrageenan, and iodine. Without many underwater plants, advanced pharmaceuticals and cosmetology would not exist.

Rice and nori seaweed - the secret of Japanese longevity

Perhaps the most commonly consumed by humans are the brown seaweed kelp (Laminaria) and the small blue-green algae spirulina (Latin Spirulina).

Kelp

Laminaria has long become so popular among the people that most people know it under the name seaweed. There are many types of kelp. The most popular are Japanese kelp, growing in the southern regions of the Sea of ​​Japan and the Sea of ​​Okhotsk; sugary and palmately dissected kelp, common in the Kara and White Seas. In addition to a host of other useful substances, kelp is especially valuable for iodine, which is contained in algae in a very rare form - organic.

Spirulina

Spirulina is a microscopic spiral-shaped algae that grows in salt and fresh water. Its nutritional value was discovered many centuries ago by the Aztecs and other ancient tribes of the American Indians. Spirulina was an important part of their daily diet until the 16th century. The fact is that it contains one and a half times more complete protein than soybeans. Today, spirulina is processed into tablets and powders. They are added to the medical diet of people, as well as as food additives on fish and poultry farms.

Algae that came from Japan appeared in our gastronomic culture.

Arame

Arame seaweed

Arame is a very broad, dark brown seaweed with the mildest flavor and crispy texture of all seaweeds. They are sold dried, thinly sliced. They are stewed together with root vegetables, and they are used to stuff eggplants and artichokes. Sometimes they are used in powder form as an additive to vegetable and fish dishes.

Wakame

Wakame seaweed

Kombu

Kombu seaweed

Kombu (also known as kelp, a type of kelp) is a wide, flat algae of a dark olive color. They are most often added to dishes and vegetables (beans stew faster with kombu). They are used to make a broth with a specific sea scent. They have a fairly strong flavor that allows you to use one piece of kombu two or three times. If the algae is covered with a white coating, do not wash it off. It is harmless and is responsible for the aroma.

Nori

Nori (also known as laver) is rich in protein, phosphorus and vitamin A. It is sold dried in the form of shiny, tissue paper-thin strips ranging from deep green to black. It is this seaweed that Japanese rolls are wrapped in. In addition, finely chopped, they are added to rice. If you decide to make your own, follow the instructions on the package. But sometimes you need to hold nori over the fire before using it. In Ireland, flat bread has been made from wheat flour and laver since ancient times.

Hiziki

Chysiki algae

Hiziki (or hijiki) - These algae with thin stems are dark brown in color and have a spaghetti-like consistency. When they dry out, they turn black. Before use, the chemicals are soaked (then their volume increases 3-5 times). These algae contain a lot of iron and calcium. They can be eaten raw, or they can be stewed for a long time in sweet soy sauce. Multi-colored red and green tosaka algae can serve as a wonderful decoration for.

Culinary experiments

For culinary use, seaweed is prepared in frozen, salted, pickled and dry form. Any seaweed can be added to soups and fish dishes; very tasty salads are made from them; in Japan and abroad, many of their types are an indispensable ingredient in sushi bars. Algae is eaten everywhere and by everyone, sometimes without even knowing it.

Brown seaweed is used in many countries as stabilizers and thickeners to increase the volume of food ingredients, as gelling additives and as components to enhance the flavor and aromatic properties of the main product. Alginates are a product of algae processing and are constantly added to improve the structural qualities of products such as mayonnaise, creams, margarines, sauces, cheeses, and so on. For example, just 0.1% alginate added to cream or mayonnaise prevents them from separating and improves whipping ability. And the same amount of sodium alginate added to preserves and jams prevents them from becoming sugary.

Another important substance for food and other industries that is produced from algae is agar-agar(Malay word meaning "algae"). It is a derivative obtained from a mixture of polysaccharides, agaropectin and agarose, during the extraction process of red and brown algae. In aqueous solutions, agar-agar forms a thick jelly and therefore serves as an excellent plant-based alternative to gelatin. This component is very important in the production of pharmaceutical products, confectionery products - souffles, marmalade, toffees, marshmallows, jams and confitures. Agar-agar is divided into two main grades according to its quality: the highest grade is white and light yellow, the first grade is yellow to dark yellow. In addition to its culinary uses, agar-agar serves as an excellent growth medium for microbiological cultures.

Algae in cosmetology

Seaweed masks and wraps are very beneficial for the skin

Seaweed is one of the most ancient ingredients included in medicinal and cosmetic products. Today, the methods of their use in cosmetics are very diverse: in powder form they included in the wraps, algae essential oils are a common ingredient in products anti-aging (anti-aging), extracts from these underwater plants are used in medicinal masks, and extracts are contained in shampoos and means for baths.

Seaweed is great nourish the skin, enhancing its regeneration processes, improve blood supply and regulate the acid-base balance. This is due to their excellent anti-aging effect.

Seaweed is an effective hair care product. Hair masks containing brown algae improve blood circulation to the scalp and supply hair with energy from roots to ends. The antiseptic properties of algae are used in complex treatment against dandruff and oily hair With.

Jiao Xiang Haidai Si, or Spicy Kombu Seaweed Snack, - a dish of homemade Chinese cuisine. Kombu seaweed- These are edible kelp algae, they are also called kelp. Kombu is a popular product in Japanese, Chinese and Korean cuisines. In Japanese cuisine, Kombu seaweed is one of the main ingredients of miso soup, which is prepared from Dashi broth (the broth is a decoction of Kombu seaweed infused with Bonito tuna flakes). Kombu is rich in minerals, vitamins, protein and fiber.
In addition to Dashi broth, Kombu seaweed is used to prepare all kinds of salads and snacks, such as in this recipe. Straws of Kombu seaweed and chili peppers with a dressing of traditional Chinese seasonings - light soy sauce, black rice vinegar, sesame oil, garlic, sugar and salt. The appetizer is moderately salty, slightly sweet, with a distinct garlic and sesame flavor, and spicy. If you are a lover of miso soup and you have dried Kombu seaweed in your house, then you can easily prepare this original snack.

INGREDIENTS (for 2 servings):
dried kombu seaweed - 50-70 g,
green chili - 1 pc.,
red chili pepper - 1 pc.,
garlic - 3 cloves (or 1 piece of Chinese garlic),
salt - ½ tsp,
white sugar - 1 tsp,
light soy sauce - ½ tsp,
black rice vinegar - 1 tbsp,
Sesame oil- ½ tsp.

Boil a piece of dried kombu seaweed (you're unlikely to have fresh, like I do) in a steamer for 30 minutes, it's a good idea to sprinkle the kombu with white rice vinegar halfway through the process. The finished seaweed can be wiped with a cloth to wash off excess salt from the surface of the sheet. By the way, the presence of whitish streaks on a dried leaf is not a sign of poor quality or substandard quality. It was just sea salt that evaporated when the seaweed was dried.
Fold a soaked piece of kombu seaweed sheet into several layers and cut into thin strips. Peel the garlic and chop into small cubes.

Rinse the chili pods, cut them lengthwise, remove the seeds and white membranes. Cut the halves of the pods into strips. Soak the chili sticks in cold water.
Prepare the dressing sauce - in a container of suitable volume, mix salt, white sugar, black rice vinegar, light soy sauce, sesame oil and garlic. Stir until sugar and salt dissolve.

Boil water in a saucepan and place kombu seaweed strips in it. Bring the water to a boil and blanch the kombu over medium heat for 2 minutes. Place the seaweed strips on a sieve, pour over cold water and let the water drain.

Place kombu, red and green chili straws into a suitable container and add the dressing sauce. Mix the contents of the gastronorm container and leave to infuse for 10-15 minutes, stirring the snack from time to time.

In this recipe we will describe how to prepare it yourself base for miso soup – Dasha's broth(Japanese: 出し). The broth is a decoctionKombu seaweed, infused with Bonito tuna flakes . Although the recipe only has three ingredients, including water for the broth, the recipe uses several Japanese terms so we'll explain what they mean.
Dried Kombu seaweed, dashi kombu, or kombu for dashi(Japanese: 出し昆布, Dashi-kombu) is dried Kombu seaweed (Japanese: 昆布, English: Kelp), mostly belonging to the species Saccharina japonica (Latin: Laminaria japonica). These are edible kelp algae, they are also called Kelp. Kombu is rich in minerals, vitamins, protein and fiber. This seaweed is one of the two main components of Dashi's broth.
An interesting detail is that Kombu seaweed is a natural source of glutamic acid (an amino acid responsible for one of the five basic tastes in Japanese cuisine - “umami”). The term "umami" (旨味, umami), literally a pleasant taste, was added to the already existing four tastes in Japanese cuisine - salty, sweet, sour and bitter - in 1908 by Kikunae Ikeda, a scientist at Tokyo State University. The fifth taste, “umami”, is associated with soy sauce, as well as the well-known Asian seasoning Ajinomoto (Japanese: 味の素) or Weijing (Chinese: 味精, pinyin weijing), or the very familiar one - monosodium glutamate. Monosodium glutamate (MSG) in soy sauce (at least in sauce prepared traditionally by sun-fermenting soybeans) occurs naturally. In soy sauces produced using reduced technology, monosodium glutamate is already added.
The second ingredient is no less interesting - Bonito tuna flakes(Japanese: 鰹節, Katsuobushi). These are thin shavings obtained from smoked, then sun-dried, specially processed skipjack tuna fillets that can be planed into wood. The tool for obtaining shavings is called Katsuobushi kezuriki (Japanese: 鰹節削り器), it is very similar to the Russian cabbage shredder, only with a drawer for shavings. That's it in a nutshell. In fact, the cooking process takes much longer. Bonito tuna flakes are also rich in minerals, vitamins and protein.
The process of preparing Dasha's broth is simple and does not take long. In addition, if you are fond of Japanese cuisine, you can prepare not one broth, but two. In Japanese cuisine, there are several types of broth bases, but we are interested in two - these Ichiban dashi(Japanese: 一番出し, Ichiban Dashi) and Niban dashi(Japanese: 二番出汁, Niban Dashi).
Ichiban dashi, or " first broth» - a clear yellow fish broth that smells of seaweed with a strong smoky aroma. The degree of salt depends on the kombu seaweed; when dried, it releases sea salt, and when preparing the broth, the seaweed can be rinsed or wiped with a damp cloth. The intensity of the taste can also be adjusted - infuse the water on the kombu longer or less, depending on your preference. Ready-made dashi is used to prepare clear soups with fish, seafood or vegetables, noodle soups, miso soups or sauces.
Niban dashi, or " second broth", has a less pronounced color, taste and smell, it is used for stewing vegetables or meat.
There is an easier way to get Dasha broth - use ready-madethe basis of Hondashi(Japanese: 木鱼精, Hon Dashi), i.e. Simply dilute the required amount of granules in the right amount of water according to the directions on the package. Why not? A matter of taste.
If you independently prepare Dashi broth at home and then make miso soup from it, you will not become a samurai and you will not even learn Japanese. But at least all the beneficial substances contained in kombu seaweed and bonito shavings will reach your body.

For Ichiban dashi, or “first broth”, we will need (for 1 liter of broth for 4 servings):
INGREDIENTS :
dried kombu seaweed - piece 5 x 10 cm (10-15 g);
Bonito tuna flakes - 30 g;
water - 1 l.

Place a piece of dried kombu seaweed in a saucepan, add 1 liter of water and let soak for 20 minutes. Then put the pan on medium heat and wait for the water to boil. Just before the water begins to boil, when air bubbles appear, remove the kombu from the water and set aside. It will still be useful.
Remove the pan from the heat and pour the bonito tuna flakes into the water.
After 3 - 4 minutes, the bonito tuna shavings will swell and sink to the bottom. After this, strain the broth through a fine sieve (it’s a good idea to also add a paper filter from a coffee maker). The first dashi broth is ready.

The cooled broth can be stored in the refrigerator for up to 4 days.
If you are going to prepare Niban dashi, then you need to do it immediately after preparing Ichiban dashi, since kombu and bonito, already wet and subjected to heat treatment, quickly spoil. Niban dashi, or “second broth,” is even easier to prepare. Pour the remaining ingredients from cooking Ichiban dashi - kombu and bonito - with a liter of water. Place the pan on the fire and let it boil, then turn the heat to low and cook for 10 minutes. Remove the pan from the heat. Let's strain the broth. Now the “second broth” is ready.
With the broth ready, you can start preparing, say, miso soup or somen noodles.