Kombu is a type of algae that is found in the sea. It has been used for centuries as a base for broth (‘dashi’) in Asia, as a hearty garnish for rice and other dishes, as a vegetable and a primary ingredient in popular snacks.
Kombu is often called ‘natural MSG’. It is used medicinally in Japan, Korea and China.
In 1908, Professor Kidunae Ikeda explained that the Umami taste, the Japanese word used for one of the five basic flavors in addition to salt, sweet, sour and bitter, was due to the glutamic acid present in kombu.
We deliver Kombu dried, in strips or in sheets. We also supply it as granulate. It is dark green, almost black in color.
A sheet of kombu is wiped clean and added to boiling water and placed in the water for about 30 minutes until it becomes flexible. It is then cut into strips and added to salads, stews and soups. Granules can be added directly into soup.
It can not only speed up the cooking process, but also make tender meat.
Availability:
Leaf sizes: On request
What are the differences between MSG from Kombu?
The question many have is whether Kombu, just like MSG, contains glutamate, is it just as harmful? Fortunately, the answer is ‘NO’.
Kombu has many benefits for the human body:
Kombu is not just a flavor enhancer; it has valuable nutrients and minerals such as iodine, copper, selenium, potassium, phosphorus, magnesium, iron, calcium and vitamins A and C.
· Kombu helps to digest beans. It contains enzymes that help break down the gas-forming sugars in beans.
· It is known that Kombu lowers cholesterol and hypertension.
· Kombu has few calories and is recommended for a low-calorie diet to lose weight. In 2010, a group of researchers from the University of Newcastle discovered that a fibrous material called alginate in sea kelp could combat fat absorption and prevent obesity.
· Kombu has fibers to fight constipation.
· Kombu seaweed has anti-inflammatory properties. These protect the immune system and help fight against deadly diseases such as cancer.
MSG is synthetically made glutamate, which has a different structure and function than naturally found in foods, such as kombu.
Monosodium glutamate / bound glutamic acid occurs naturally in many vegetables and fruits as a component of proteins, along with other amino acids. Only a fraction of the glutamate in foods is in its “free” form in natural foods such as cheese, ripe tomatoes, fermented soy products, yeast extracts, certain sharp cheeses, which explain their distinctive and pleasant flavors.
