Kombu Sea Vegetables Fruits and Vegetables

Kombu

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/World Cuisines/Asian/East Asian

• - Recipes for dashi, soup, marinades, kombu with rice, and kombu with beans.
  
• - Recipe using garlic and ginger.
  
• - Ways to use kombu and directions for making powdered kombu seasoning.
  
• - Purchasing information, cooking instructions, and recipes for the soup stocks simple dashi and shiitake dashi.
  
• - Kombu recipes including homemade vegetable stock, Japanese sea vegetable stock, and Japanese dried mushroom stock.
  
• - Brown rice flavored with kombu, sea salt, and sesame oil.
  
• - Kombu stock flavored with dark soy sauce, seasoned rice wine, sugar, and salt.
  
• - 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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