Examples of 'kombu' in a sentence
Meaning of "kombu"
Kombu (noun) - a type of edible kelp often used in Japanese cuisine like soups and broths for its umami flavor and nutritional benefits
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- Edible kelp (“a type of brown seaweed”) (from the class Phaeophyceae) used in East Asian cuisine.
How to use "kombu" in a sentence
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kombu
Kombu dashi is made by soaking kelp in water.
It is said that kombu helps to digest other foods.
Kombu is worldwide renowned for its power in iodine.
A dish of tsukudani made from kombu.
Kombu is also called simply kelp.
Tsukudani can be made with kombu or wakame seaweeds.
He prefers kombu that has been aged for five years.
Make a few slits on the kombu.
The kombu is too strong.
Dashi is a katsuobushi and a kombu.
Add a piece of kombu to a pot of beans or soup during cooking.
Monkfish with roasted kombu.
Kombu is also available as powder.
Nimono with kombu.
Kombu is an edible kelp.
See also
Turn off the heat and remove the kombu before it comes to a boil.
The kombu is taken out immediately before the water starts boiling.
Some thicker and tougher seaweed like kombu might be better sliced thin or boiled.
Kombu adds minerals and natural salt and helps prevent gas and bloating.
He found that glutamate was responsible for the palatability of the broth from kombu seaweed.
Okinawa uses more kombu per household than any other prefecture.
Tofu and enoki mushrooms in Kombu broth.
Kombu contains the digestive enzymes that can offer a more pleasing experience when consuming legumes.
They also eat more tofu and seaweed kombu than any other group in the world.
Kombu is a Japanese word for edible kelp.
Seaweeds also known as kombu in Japan.
The kombu is eating only in Asia.
Rishiri Island is now noted for its production of dried kombu.
Also known as Kombu Japanese is the generic name of various kinds of seaweed.
The second is that it originated from kompu standing for kombu in the Ainu language.
Kombu deserves special attention and chef Sato brings to its preparation his own philosophy.
Professional experience of the Kombu Design.
The route the kombu took from Hokkaido to its destination is called the Kombu road.
Unprocessed kelp Kombu seaweed.
Kombu is edible kelp from the family Laminariaceae and is widely eaten in East Asia.
The Japanese call several Pacific species of kelp Kombu.
Kombu dashi " stock is made by soaking kelp in water.
The Ambassador of kombu.
The kombu itself is seldom eaten, because it is quite tough.
It 's best to purchase organic kombu to avoid chemical residues.
Edible kelp varieties are also popular ingredients, such as kombu.
Kombu is also able to minimize the gas-producing effects beans may have.
They don't have you put in enough dried kombu.
Yudofu, tofu simmered in a kombu stock and served with ponzu and various condiments.
You could try having sea vegetables like kelp, nori, and kombu at least once a day.
Add kombu to rice, beans, or vegetable dishes to soften their texture and add nutrients.
Its flavor is sweet, slightly acidic and rich in umami because it contains Kombu.
Remove the kombu from the pot, and save it to use in the another dish.
The " Laminaria saccharina " has a slightly sweet taste and is therefore called sugar Kombu.
There are two sizes of kombu, the small timiri kombu and the large bari kombu.
