Questions tagged [kombu]

Im trying to figure out the correct balance between kombu and katsuobushi when making dashi. I have read here that the perfect ratio between the glutamate in kombu and inosinate in the katsuobushi is an equal 1:1 ratio. The problem is how can one…

There are special types of seaweed used in a clambake, apparently. I’ve never been to a real one on the shore, so I really don’t know what types are most commonly used. My question is: can dried kombu be used as the seaweed in a kitchen clambake…

I have made dashi a couple of times now, starting soaking kombu in water. And always I found these little bubbles on the leaves, containing white slime: I have never worried about them much and simply cut them away when eating the kombu later,…

To prepare a Miso Soup the first step is the preparation of the Dashi. The Dashi will most certainly contain Kombu. Can the rehydrated Kombu be used in the Miso? What kind of preparation does the rehydrated Kombu need, before consuming? Is the Kombu…