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Kombu is a kelp, a brown seaweed cultivated in Japan and is eaten both raw and cooked. Kombu is sweet tasting and in the West is used mainly to flavor broths, soups and sauces.

Kombu or kelp comes packaged in dried strips. To prepare: cut into smaller strips, add to water and boil for 10 minutes. Use the water as a base for soups or other dishes. Kombu can also be soaked in water and used to wrap around flavored fish and vegetables.

Kombu Recipes

Kombu And Brown Rice
1 cup organic brown rice
1 1/2 cups of spring water
pinch of seasalt
1 strip of kombu about 8 cm. long
Two drops of sesame oil

Wash the rice and place preferably in a pressure cooker. If not in a stainless steel pot, or earthenware. Add water, salt, kombu and oil. Cover. Bring to a boil on high fire, and then lower the flame and place a heat difuser underneath the pot. Cook for one hour. Do not uncover the rice while cooking. When its ready, remove the cover and stir softly with a wooden spoon. Cover once again and let the rice sit about 5 minutes before serving.

NOTE: It is better to avoid cooking in aluminium pots and also those composed of non stick material.

Kombu Soup
Add 1 oz. of kombu to 6 cups of water. Bring to boiling and either remove the kombu and serve (for a very delicate broth) or boil for 30 minutes, cut the kombu into thin strips, return the strips to the broth and serve. Vegetables may be added to the broth during cooking. (Serves 4-6)

Two Kombu Marinades
These marinades are delicious as a garnish and enhancement of rice and salad (green, cucumber, potato, grain, or bean). They combine well with both hot and cold dishes. The broth is excellent as is or used in any soup.

Kombu with Soy Sauce & Honey
Boil 1/2 - 1 ounce kombu in 6 cups of water for 30 minutes. Cut kombu into thin (1/4 inch) strips. Add to 2 T. honey, 1 t. oil, 1/3 cup soy sauce, and 2 cloves of crushed garlic. Sauté all in a wok for 10 minutes to blend flavors, adding up to 1 cup kombu broth. Simmer with cover on wok to retain moisture during the last few minutes. Marinate in refrigerator for at least two hours (Serves 4-8)

Kombu with Ginger & Honey
Prepare kombu as in above. Add kombu to 2 T. honey, 1 T. crushed ginger, and the juice of 1 lemon. Mix well and let it marinate in the refrigerator for at least 2 hours.

Kombu with Beans
Kombu does magic things with all types of beans, speeding cooking time, softening the beans, and thickening the broth. Kombu strips in beans become translucent, tender and tasty. A four-to-six-inch long strip of kombu will be sufficient for a large pot of beans.

Kombu And Squash Soup
4 c. yellow squash, peeled
6 c. kombu
2 c. water
3 tbsp. white miso
1 clove garlic, minced
1/2 tsp. parsley or 1 tsp. basil or dill
1/2 tbsp. kuzu, dissolved in cool water
Pepper to taste

Boil squash and kombu until squash is tender, approximately 5-7 minutes. Remove kombu (and allow it dry out to use again later). Mix squash, miso, garlic and parsley in blender. Add kuzu mixture. Heat until desired thickness (do not boil). Season with pepper.

Corn And Kombu Chowder
3 c. water or stock
Kernels cut from 3 ears corn
1 onion, diced
1 stalk celery, diced
1/4 c. daikon radish (optional)
3 inch strip kombu seaweed
Barley miso, to taste
Parsley

Kombu Sushi
1 strip kombu (seaweed)
1/4 c. rice vinegar (optional)
2 tbsp. barley-malt syrup
3 c. cooked brown rice
Nori seaweed

For the filling choose from: sliced, toasted, scallions; cooked spinach; sliced lengthwise carrots; powdered or pressed horseradish; sliced avocado, pickled sliced ginger, and umaboshi plum paste. Heat the vinegar, barley-malt syrup, and kombu until boiling. Lower heat and simmer for 5 minutes. Remove kombu and pour over rice; mix well. Spread rice on sheets of toasted nori seaweed. Place filling of your choice in center. Roll into tight roll and let sit to seal. Cut carefully into circles.