Because, kombu is for foods in Japan. When talk about this food to westerners, I was said “It’s joke…”We must feel gross each other.😅
Today I introduce representative Japanese seaweed.
- Nori(海苔 / のり)
- Wakame (わかめ / ワカメ)
- Kanten (寒天)
- Kombu (昆布)
- Aosa / Ao-nori (あおさ / 青のり)
- Mekabu (めかぶ)
- Umibudou (海ぶどう /海ブドウ)
- Hijiki (ひじき)
- Tororo-kombu (とろろ昆布)
- Mozuku (もずく)
Nori(海苔 / のり)
It is often used for wrapping around sushi or onigiri so that keeping the shape of the rice.
Japanese prefer moist to crisp texture, but foreigners are apt to prefer opposite… I don’t know why.
Ariake nori (有明のり)
the Ariake nori is the most famous brand in Japan. It is said this one is crispier and having Umami strongly.
Wakame (わかめ / ワカメ)
”Wakame” means young kombu.Japanese usually eats them for salad, Adding them into miso soup or vinegared dish.
Kuki wakame (茎ワカメ)
This is called “kuki wakame”. “kuki” means stem in Japanese. We often eat it as a snack.
You can get it in convenience store or supermarket.
Kanten Papa in Nagano prefecture is the most famous brand in Japan.
“Kanten (寒天)” means Agar. Japanese often use this kanten instead of gelatin because of healthier, moreover, it doesn’t have any calories.
Abalone, chestnuts, and kelp are lucky foods for Samurai. When the Warring States period, they ate Kombu before going into battle.
Hidaka kombu (利尻昆布 / 日高昆布)
Especially kelp of Rishiri Island and Hidaka city in Hokkaido are best quality.
The soup made from these kombu have a richer flavor, and color is clearer specially.
This is a snacks called “pacifier kelp”. We often eat them as same as wakame stems, when we have little hungry.
Aosa is often sprinkled on top of okonomiyaki and takoyaki. They tend to get all over your mouth and teeth, so be careful out there on that date!
This is stick to teeth well😨
Take care before dating!
“Mekabu (めかぶ)” means “Wakame roots” This appearance is a slimy, but the texture is crispy.
We eat this with rice or snacks like Natto(納豆) .
Umibudou (海ぶどう /海ブドウ)
“Hijiki” is a kind of brown algae. This is said to increase hair and keep the color beautiful. So we often eat them as a side dish of the deli food.
“Tororo-kombu” means tangle shavings.
The Latin name is Kjellmaniella…I do not know😅
We eat it into soup, tofu, or egg dishes. Or, Wrapping as instead of Nori to Onigiri.
You can get it at every supermarket. This texture changes to kind a jelly into soup.
It goes smoothly down the throat. Japanese kids love this one.
FYI: DELISH KITCHEN
We usually eat this Mozuku with vinegar, tempura or into soup. It was very slippery and looked like snot…I don’t like it, though.
Do you know why Japanese people have the lowest obesity rates(less than 3%) and longevity in the world?
One of the reason is said to eat seaweeds.
This appearance is disgusting, but having highly nutritious and it is said being able to keep youth.👍