Kombu - dried seaweed 50g, bio

Kombu from TerraSana: dried seaweed, rich in iodine

Discover the very first organic certified kombu in Japan. In Japan and China kombu is eaten as a vegetable, by itself or processed in all kinds of dishes. Before use, soak the seaweed for an hour in water that has just been boiled off. It then becomes slippery, green and about 2 mm thick. The kombu is harvested on the northern island of Hokkaido in Japan. There it grows on the bottom of the ocean in the cold gulf stream. Due to the cold climate this is the place to grow these sea vegetables.

Why buy bio seaweed: kombu healthy sea vegetables

Kombu contains many vitamins such as B1, B2, B3, B6 and C and minerals such as calcium, iron and iodine. You cook this tasty seaweed with rice or beans, so that the dish gets extra (umami) flavor. In combination with shiitake you can also draw good dashi, or Japanese basic broth. When you boil kombu with vegetables, it works as a natural flavor enhancer, which adds precious minerals. In kombu there is naturally a lot of iodine (more than 200 mg per 100g). Pregnant women, people with thyroid disease and children therefore prefer to adjust a bit with this dried brown algae.

Japanse kombu dashi ramen

Ingredients for 4 persons

4 servings of ramen noodles
2 liter (mushroom) broth
20 g of dried kombu (thick sheets of seaweed),
250 ml of soy sauce,
1 teaspoon of mirin

Toppings

1 large or 4 small pak choi, coarsely cut
125 g seaweed salad,
20 g nori flakes
100 g onoki mushrooms, tip removed
4 tsp wasabi sesame seeds

Preparation

Heat the stock in a large pan. Add the dried kombu to the stock and let it simmer for 30 minutes. Turn off the heat, remove the kombu from the pan and add the soy sauce and mirin. Stir in the stock again. Blanch the paksoi and onoki mushrooms in a pan of boiling water for about 2-3 minutes. Cook the noodles in the same pan for about 1 minute. Always check the exact cooking time on the package. Serve the noodles, pak choi, seaweed salad and onoki mushrooms in a large bowl. Pour in the stock and garnish with nori flakes and wasabi sesame seeds.

See with your own eyes where the seaweed of TerraSana is harvested: