Kombu
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Kombu or konbu (Japanese: 昆布), also called dashima (Korean: 다시마), or haidai (Chinese: 海带; pinyin: Hǎidài), are edible kelp widely eaten in Northeast Asia. Most of what is called "Kombu" is in the species Laminaria japonica.
Over 90 percent of Japanese kombu is cultivated, and most is harvested in Hokkaido. It is cultivated as far south as the Seto Inland Sea.
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[edit] History
The earliest written record of kombu appeared in Shoku Nihongi in 797 as a gift and tax from the Tōhoku Region. Its actual use is believed to be much earlier, most likely dating back to the Jomon period, but as it easily decomposes, no archaeological evidence can be found. During the Muromachi period, a newly developed drying technique allowed kombu to be stored for more than a few days and kombu became an important export from Tohoku area. By the Edo period, as Hokkaido was colonized and shipment routes were organized, the use of kombu became widespread throughout Japan. The traditional Okinawan cuisine relies heavily on kombu as a part of the diet and this practice began in this period. In Okinawa, the consumption of kombu per household is the highest of all prefectures. In the 20th century, a way to cultivate kombu was discovered and kombu became cheap and readily available everywhere.
[edit] Cooking
Kombu is used extensively in Japanese cuisines as one of the three main ingredients to make dashi, a soup stock. Kombu is usually sold dried or in a dried shred called "Oboro kombu". It may also be eaten fresh as sashimi . Making kombu dashi is simple though kombu dashi powder may also be used. A strip of dried kombu is often boiled from the very first step of making a dish and is commonly eaten after cooking.
Kombu may also be pickled with sweet sour flavor and are cut into small strips 5 or 6 centimeters long and 2 centimeters wide. These are eaten as a snack when drinking green tea.
Kombu is also important in the Korean cuisine and Chinese cuisine. It can also be included when cooking beans to add nutrients and improve their digestibility.
It is also a rich source of Glutamic Acid, an amino acid responsible for Umami, one of the five basic tastes. Glutamic Acid is used in the production of MSG.
[edit] Prominent Species
(Japanese name followed by species)
- karafuto kombu L. saccharina contains mannitol and considered sweeter
- ma-kombu L. Japonica
- mitsuishi-kombu or dashi-kombu L. angustata commonly used in the making of dashi
- naga-kombu L. longissima
- Rishiri-kombu L. ochotensis commonly used for soup stock
[edit] Reference
Davidson, Alan. Oxford Companion to Food (1999), "Kombu", p. 435 ISBN 0-19-211579-0
