Kombu (Laminaria Japonica)

Kombu is a 2-year perennial sea vegetable and basically divided into 7 types. Gathering season is from June to October, but the best season is from the middle of July to the beginning of August when Kombu has grown the most.

MUSO's Kombu products consist of Naga-kombu and Ma-kombu, which are two of the highest grade Kombu. Both types of Kombu are domestically gathered on the clean natural coasts of Hokkaido and are high in nutritious value.

Kombu contains very little calories and is a popular diet food. It contains the most potassium of all the sea vegetables. Since potassium removes sodium, Kombu is effective in improving swelling. Kombu contains fucoidan, a type of polysaccharide. Fucoidan has been spotlighted for its function of activating the liver cells. It is effective in cleaning the blood and decreasing cholesterol levels.

White powder on the surface of Kombu is the substance for its main flavor; therefore, kombu should not be washed but wipe sand and any other dirt matters with a cloth. Kombu is most widely used for broth. Compared to the broth made from animal products, broth made from kombu has less fat and tastes lighter. Therefore, it is recommended for elderly people and those with high blood pressure. After boiling MUSO's "Dashi Kombu," it can be used for the soup of Udon and Soba noodles, steamed dishes, dressing, and pasta.

MUSO's "Kombu" can also be used for steamed dishes, fried dishes, etc. "Tororo Kombu" can be added to Udon and Soba noodles. "Nekombu" is usually soaked in water and this soaking water becomes a nutritionally rich beverage which includes the nutrients of kombu. Kombu will become damp and lessens in flavor after exposure to air; it is recommended to keep in a plastic bag or in a can. Damp kombu can be dried under the sun, then it will be crispy again.

Drying Kombu

 

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