Kombu kelp is known to be natural fiber in the sea.
Dietary fiber in kombu kelp contains alginic acid and enzymes that break down complex sugars that are difficult to digest, absorb and eliminate cholesterol in the body, salt and sugar in the stomach, prevent high blood pressure, arteriosclerosis and diabetes.
Dietary fiber in seaweed also stimulates the gastric mucosa, enhances gastric activity, constipation, and eliminates substances that causes cancer, like stomach cancer.
Kombu is also rich in minerals like iron, magnesium, copper and zinc.
The salt content and minerals extracted from kombu kelp are effective against high blood pressure and stroke. In addition, the calcium contained in kombu is 7 times higher than in cow’s milk, which plays an important role in preventing bone structure disease.
Kombu kelp has been loved by the Japanese and used as a sweetening ingredient for traditional Japanese dishes.
Nemuro Bay, Hokkaido is a stretch of coastline in the North Pacific, home of the kombu kelp in Japan. With high nutritional value, Nemuro’s kombu is considered as one of the few quality products in Japan.
How to make kombu broth
How to make kombu broth
Cook about 10 g of kombu kelp with 1 liter of water.
Avoid washing the kelp in water, using a wet towel to clean the kelp.
The white crystals on kombu kelp are the crystals of mannitol, the natural sweetener found in kombu kelp.
Next, soak the kombu in water for 2-3 hours, then cook with small fire, take the kombu out before water comes to a boil. Avoiding boiling which will cause loss of kombu taste. This is the way to make the most delicious kombu broth.
Cases where there is no time, after about 30 minutes, cook with small fire. Take the kombu out before water comes to a boil.
Add 10g-20g of dried bonito to make kombu broth more bold.
When the dried bonito sinks, turn off the stove to remove the dried bonito.
Transparent kombu broth has a sweet taste to cook porridge, soup etc.
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