Description
Kombu is a brown seaweed from the cold seas of Japan, sold dried in wide strips. It is the base of dashi, the stock of Japanese cooking.
I use it mainly when cooking pulses: a piece of about 5 cm in the cooking water of chickpeas and beans makes them softer and easier to digest, and adds savouriness. At the end you can remove it or cut it into small pieces for a salad. Don't wash it: just wipe it with a damp cloth, because the white film on the surface is flavour.
I use it mainly when cooking pulses: a piece of about 5 cm in the cooking water of chickpeas and beans makes them softer and easier to digest, and adds savouriness. At the end you can remove it or cut it into small pieces for a salad. Don't wash it: just wipe it with a damp cloth, because the white film on the surface is flavour.
