SAM Wild Irish Seaweed Organic Kombu Leaves 40g
8.95
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Kombu (Laminaria digitata) 40 Gram Pack
One of the most important seaweeds in Japanese cuisine, kombu is versatile and delicious. Kombu is rich in umami the fifth human taste – which subtly enhances other ingredients. Kombu is located in the extreme lower part of the shore; because the plant is so large the holdfast is very large and is securely attached to rocks. It can be sustainably harvested during low spring tides all year round.Other Names: Oarweed, tangle kelp, sea ribbon, leathrach coirrleach.
Type: Brown Algae.
Taste: A savoury, sea flavour with hints of smoke.
Texture: Thick fleshy consistency with a light bite to it.PREPARATION:
To rehydrate: Soak in cold water for up to 10 mins. Use the soaking water to flavour dishes.
Salted: Wash salt off thoroughly before use.
Fresh: Rinse gently before use.COOKING INSTRUCTIONS:
Can be used dry (wipe gently before use), fresh (or rehydrated) or cooked simmer for up to 40mins.
Pickling: Adding fresh or dried kombu to vegetables while pickling them gives a pleasant depth and savouriness to the finished dish. Pickled kombu can be used in tartare sauce.
Boil/steam: Serve as a side vegetable, add to stews, soups.
Bake: Wrap fish or chicken in fresh or rehydrated kombu and bake or steam for a rich succulent finish.
Fry: Stir-fry fresh or rehydrated kombu with beef, add to beef burgers or meatballs.
Goes well with Beef, chicken, fish and seafood, smoked fish, pulses, vinegar, dried mushrooms and rice.NUTRITIONAL VALUE:
High in: Iodine, Calcium, Magnesium, Potassium.
Contains: Iron, Sodium, Chromium, Fibre and Protein.
Vitamins: A, C, D, E, K, B complex.