Description: In Japan, seaweed has long been an essential part of the diet. Their diverse properties, unique flavor, versatility in cooking and high nutritional value are all reasons why they have been cultivated and highly valued for centuries.
Ingredients: Dried Kombu seaweed.
Directions: Cut a strip of about 2 inches, then soak in cold water for several hours or overnight. Then simmer for 5 minutes.
Use: Kombu KOYO seaweed is used to make a tasty broth (dashi) which is a basic element of Japanese cuisine. Use this water in cooking soups, stews, sauces and broths to enhance the flavor of your meals. Goes well with root vegetables. When the seaweed has soaked, continue cooking until tender, cut into small pieces, season with sesame seeds and Koyo tamari sauce. Serve as a side dish.
