Kushiro Kombu Seaweed: benefits and how to consume it

November 23, 2021

Kombu seaweed belongs to the species of edible seaweed harvested in Hokkaido. Also known as 'Kepl' in other regions, it belongs to the genus Laminaria. It is the most widely cultivated species in southern Japan and is consumed almost entirely within the country. This seaweed represents 90% of the preferred variety among cultivated kombu, quickly gaining popularity and acceptance in the market thanks to the demanding culinary standards of that continent. This dark green seaweed has a firm texture and is ideal for seasoning soups, stews, and broths. Furthermore, it is an excellent ingredient for seasoning tofu and legumes in general.

BENEFITS OF KUSHIRO'S KOMBU

1. Fantastic Slimming Aid: This seaweed contains a significant amount of soluble fiber with a prebiotic effect, capable of stimulating, removing, and cleansing the intestines, facilitating bowel movements and preventing constipation. This property has led to its recognition as the natural cleansing food of the seas. Furthermore, this fiber can gradually eliminate both cholesterol and triglycerides from the blood, making it quite beneficial for cardiovascular health. 2. Strengthens the Immune System: The prebiotic effect of Kombu can reduce the risk of bacterial infections in the gut. It also contains phytochemicals that modulate metastasis and natural anticoagulants that prevent the formation of blood clots in the arteries. 3. Improves Nutritional Intake: The nutritional value of this seaweed stems from its high mineral content, including iron, iodine, potassium, and calcium. All of these are plant-based, making this food quite useful in vegan diets.

How to consume Kushiro Kombu seaweed?

There are various ways to use seaweed in cooking, from its natural form to its processed form. In its natural form, it can be included in meals like any other vegetable; in this case, remember to desalinate it by soaking it in water and changing the water frequently. In its processed form, it is very common to find it in dried, ground, or dehydrated presentations, which serve to enhance the flavor of dishes. This last form, as a flavor enhancer, is the most widely used by the food industry thanks to the presence of glutamic acids in the seaweed.

Volver al blog