Kombu seaweed belongs to the species of edible seaweed that is harvested in Hokkaido. It is also known in other latitudes as 'Kepl' and belongs to the genus of laminaria algae. It is the most cultivated species in southern Japan and consumed almost entirely in the same country. This algae represents 90% of preference among crops of this variety, it is quickly located and accepted in the market thanks to the demanding gastronomic demand on that continent. This algae is dark green in color, with a hard texture, ideal for seasoning soups, stews, broths, and if that were not enough, it is an excellent ingredient for seasoning tofu and legumes in general.
BENEFITS OF KUSHIRO KOMBU
1. Fantastic slimming
This algae contains a significant presence of water-soluble fibers with a prebiotic effect capable of stimulating, removing and cleaning the intestine, facilitating evacuations and at the same time preventing constipation. This property has made it recognized as the natural purifying food of the seas. In addition, these fibers can gradually eliminate both cholesterol and the presence of triglycerides in the blood, being quite beneficial for cardiovascular health.
2. Strengthens the immune system
The prebiotic effect that characterizes this Kombu can reduce the risk of suffering from bacterial diseases at the intestinal level. In addition, they contain phytochemicals that modulate metastasis and natural anticoagulants that prevent the formation of thrombi in the arteries.
3. Improves nutritional intake
The contribution that this algae provides in the diet has to do with the high mineral content it has. Among which stand out: iron, iodine, potassium and calcium. All of them are of plant origin, which makes this food quite useful in vegan diets.
How to consume Kushiro Kombu seaweed?
There are various forms for its use in the culinary field, from its natural form to its processed form. Naturally it can be included in meals like any other vegetable, in this case keep in mind that you must desalt it by soaking it in water and changing this water constantly. And in processed form it is very common to find it in dried, ground or dehydrated presentations that serve to enhance the flavor of foods. The latter, as flavor enhancers, is the form most used by the food industry thanks to the presence of glutamic acids that the seaweed has.
Among the most common recipes we find:
Kombu with steamed vegetables
Legumes with seaweed and tofu
Kombu Seaweed Snack
Seaweed salad with raw or cooked vegetables
Green smoothies with kombu seaweed
