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Porto Muinos Kombu Vlokken Biologisch
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| Status: | In stock! | ||||||||
| Brand: | |||||||||
| Contents: | 100 gram | ||||||||
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newEUR
9.95
Our price
€ 9,95
€ 9,95
Product information for Porto Muinos Kombu Vlokken Biologisch:
Application of Porto Muinos Kombu Vlokken Biologisch:
Laminaria, which means 'thin leaf' in Latin, comprises nearly 300 species, including Kombu. These seaweeds are olive-brown in color and can vary greatly in structure and number of leaves. Some have a single, broad leaf, others have multiple leaves; some are narrow and flexible, while others are voluminous and almost leathery.Kombu is a brown seaweed with long, thick leaves and an intense flavor, used among other things for making broths.
Did you know that Kombu was first mentioned in the Nihonshoki (the Chronicles of Japan) in 797? Kombu was probably used even earlier, but because it digests fairly quickly, no remains have been found.
Around 1400, a new drying technique was discovered; the seaweed could be preserved for longer than a few days and became an important export product of the Japanese Tohoku region. With colonization and increased shipping capabilities, the use of Kombu spread throughout Japan.
Since this time (1800), Kombu became popular in the traditional cuisine of Okinawa. Household Kombu consumption in Okinawa is still the highest of all prefectures in Japan. In the twentieth century, a method was found to cultivate Kombu, and it became cheaper and more readily available.
Rich in iodine, calcium, potassium, magnesium, iron, sodium, chromium, protein, mannitol, phosphorus, alginate, fucoidan, laminarin, carotene, germanium, phytohormones, and vitamins A, C, D, E, K and B complex.
Ingredients of Porto Muinos Kombu Vlokken Biologisch:
Dried seaweed* (kombu/Laminaria Ochroleuca).*= Of biological origin
Allergens:
The seaweed may contain traces of molluscs, crustaceans, and fish, and may contain small natural materials from the sea. The white color that may appear on the seaweed comes from the salt in the seaweed and ensures natural preservation.
Usage of Porto Muinos Kombu Vlokken Biologisch:
All kelp/kombu seaweeds must be boiled before use.Soak the flakes in warm water for 20-30 minutes, or cook the flakes until they are completely dissolved in the dish in which the seaweed is incorporated.
Use the Kombu dried, fresh, frozen, roasted, pan-fried, pickled, boiled, stir-fried, marinated, or confit.
Use it with meat, or as a wrap for fish when baking it in the oven or preparing it in a steamer.
Use Kombu in soups and sauces, or add it to the cooking liquid of your vegetables, rice, and grains.
Cooking Kombu along with your legumes ensures faster cooking and better digestion. Also delicious as a tea.
The recommended dosage for 1 liter is 1 gram of dried Kombu.
This products belongs to the category: Tangle
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| Bar code: | 8437001476626 |
