Kombu is a type of Kelp, or seaweed, widely used in Asian cooking and very important in Japanese cuisine. Like most seaweeds, it contains many minerals and vitamins and also contains alginate. Records of its use as a food go back over 1200 years.
It is often used in soups, stews, in cooking beans etc. but also as a snack with green tea.
As well as minerals, dietary fibre and vitamin B, Kombu contains carotenoids.
Nutrients
Kombu is usually sold as a dried, fibrous product and rehydrated before use, but may also be sold as strips pickled in sweet vinegar, or as a powder, so is very suitable as a store-cupboard ingredient. It is also eaten fresh (as sashimi). Kombu is a good source of glutamic acid, an amino acid used for its flavour enhancing properties.
The properties of Kombu can be helpful in lowering blood pressure, stabilising blood sugar levels and lowering cholesterol, while the iodine content can promote thyroid gland function.
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