Description

we have great deal of seaweed (Seaweed sea kelp dashi kombu Laminaria japanica ) to provide both at home and abroad, Place of origin: Shandong , China Model No: 1KG/BAG Port: QINGDAO Payment Terms: T/T Minimum Order Quantity: **0 Kilogram Supply Ability: **0 Ton per Year Package: 1kg/bag**0bag/carton Brand Name: Yuanlizhen Width: ****5 Mm; Length:*5or *0 Cm Moisture: *8%Max; Sand: 0.**1% Max. Color: Dark ; Introduction Kombu is a well-known dark, green, long thick sea vegetable from the kelp family. Used frequently in Japanese cooking, it is an essential ingredient of dashi, and as a flavorful stock for soups and stews. Can also be sprinkled and crushed in practically any dish which requires a salty taste. Constituents More than other seaweeds, kombu is a rich source of glutamates, notably monosodium glutamate (MSG), the chemical that lends its distinctive flavor to dashi. Parts Used Entire plant, dried. Typical preparations You can find kombu in 5 to *-inch (*2 to *5 cm) dried pieces from online purveyors of natural herbs and alsoin health food stores and Japanese groceries. In the specialty shop you will find nalto kombu (shredded kombu for quick cooking), tororo kombu (shaved kombu in vinegar requiring little or no cooking), shio-kombu (boiled kombu flavored with soy sauce), kombu-zuke (lightly pickled kombu), and kombu-ko (powdered kombu that can be sprinkled on food or used in drinks). Summary Not only rich in flavor by virtue of natural MSG, kombu also provides healing and soothing mucilages that coat the lower digestion tract relieving peri-anal inflammation, colitis, and constipation. Precautions Use with caution if you are sensitive to MSG. If you have hyperthyroidism, limit use to once a week. Also known as- Laminaria digitata and Ascophyllum nodosum, Sea vegetable, Sea-Weed, Sea Frond and Atlantic Seaweed.