Directory of Kombu Resources

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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.

Resources in This Category

• Cooking with Kombu

  http://www.mitoku.com/recipes/index/cookingwithkombu.html
  Ways to use kombu and directions for making powdered kombu seasoning.

• Kombu

  http://www.fatfree.com/foodweb/food/kombu.html
  Purchasing information, cooking instructions, and recipes for the soup stocks simple dashi and shiitake dashi.

• Kombu Dipping Sauce

  http://www.pastrywiz.com/archive/kombu.htm
  Kombu stock flavored with dark soy sauce, seasoned rice wine, sugar, and salt.

• Kombu Recipes

  http://www.seaweed.net/Words/komburec.html
  Recipes for dashi, soup, marinades, kombu with rice, and kombu with beans.

• Kombu Stock for Miso Soups

  http://www.ivu.org/recipes/eastasia/kombu.html
  Recipe using garlic and ginger.

Related Categories

• Home > Home > Cooking > World Cuisines > Asian > East Asian

 

Home > Home > Cooking > Fruits and Vegetables > Sea Vegetables > Kombu

 

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