Emerald Cove Sea Vegetables -Kombu -- 1.76 oz
Needed for cooking legumes
I read a great article a long while back on how to make beans the most digestible and nutritious. It mentioned soaking beans for several days even, with a piece of kombu in it.
Even a half or quarter piece is sufficient for soaking with the beans. I change out the water twice a day and soak for 3-5 days. Then I cut the kombu with kitchen scissors into small pieces and cook with the beans in my pressure cooker. Stovetop cooking is even better as the kombu will break down and enrich the bean "gravy" even more. Great umami flavor addition!
May 7, 2015
Adds "Sea" Flavor
I use bits of this in curries and soups that call for fish sauce or other fishy items. I unfortunately cannot stomach fish for whatever reason, but in recipes that rely on that flavor profile (like thai foods or pho stock) I find this adds that bit of oomph to balance the taste. Bonus is the added iodine!
April 7, 2015
I use this to add to my beans when cooking to make them softer and more digestible. It works, and you can also make dashi with it
May 26, 2014
Have never found a better product
I use the Kombu in many recipes, and always with outstanding results. I like the way it cooks up, and the freshness of the taste in my recipes. I will not be using any other brand in the future.
June 2, 2013
Very Tasty and Mild Seaweed
I decided to try this because I wanted to increase my intake of iodine. I was skeptical that it would be something that I would want to keep eating. Found it very easy to cook. Eating it was no problem, a very mild taste. Its drawback would be that it is still "rubbery" and needs to be cut with a knife- fork will not do. So after I cook it, I then cut it into little squares and add it to chicken or tuna salad, or just about any kind of casserole.
Haven't been using it long enough to mention if it is making benefits - but do know that it hasn't harmed in any way.
April 29, 2013