Kombu Sea Vegetables Fruits and Vegetables
Kombu Sea Vegetables Fruits and Vegetables
Kombu (Laminaria) is a dark green sea vegetable from the kelp family. It is also called sea tangle, oarweed, and sea cabbage. It is eaten both raw and cooked. Kombu is used in numerous recipes in Japan and primarily to flavor broths, soups and sauces in the West.
Top: Home: Cooking: Fruits and Vegetables: Sea Vegetables: Kombu
See Also:
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Rice with Kombu Seaweed - Brown rice flavored with kombu, sea salt, and sesame oil.
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Cooking with Kombu - Ways to use kombu and directions for making powdered kombu seasoning.
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The Humble Bean - Kombu and bean recipes including azuki beans with squash and kombu, lentils and vegetables, chickpea and kombu, humus, and pinto beans with vegetables.
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Kombu Stock for Miso Soups - Recipe using garlic and ginger.
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Kombu - Purchasing information, cooking instructions, and recipes for the soup stocks simple dashi and shiitake dashi.
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Kombu Recipes - Recipes for dashi, soup, marinades, kombu with rice, and kombu with beans.
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Soup Stocks - Kombu recipes including homemade vegetable stock, Japanese sea vegetable stock, and Japanese dried mushroom stock.
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Kombu Dipping Sauce - Kombu stock flavored with dark soy sauce, seasoned rice wine, sugar, and salt.
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