The charm of kelp and recommended recipes: Explaining the charm of the sea that supports the traditions of Japanese food culture and the bounty of the sea that supports health!

The rich charm of kelp and how to use it

Kelp is one of the important ingredients that are deeply rooted in our food culture. Its history is long and although it is difficult to define it clearly in the field of biology, its value as food is immeasurable. Kelp belongs to the class of Brownae, and among them, the species with long, thin leaves is generally called kelp.

Types of kelp and their characteristics

There are many different types of kelp, each with its own unique characteristics. For example, true kelp, risilicone buck, and mitoisie kombu are examples. Kelp as a food is sometimes referred to as kelp or konbu on a daily basis. The dashi that can be obtained from kelp is used in a variety of dishes such as hot pot, oden, udon, and miso soup, and is rich in delicious ingredients such as glutamic acid and aspartic acid.

Difference between dashi kelp and stewed kelp

Kombu has two main uses. "Kelp for dashi" and "Kelp for stew." Kombu for dashi stocks include true kelp and Rishiri kelp, while kelp for stews includes long kelp and atomic leaves. Kelp for dashi stock is hard and has a lot of fiber, while kelp for stew is soft and has little fiber.

How to remove kelp broth

When making kelp stock, the key is to wipe off the surface dirt without washing the kelp. This preserves the umami ingredients that adhere to the surface of the kelp. The method of extracting the dashi stock differs depending on the type of kelp, and for example, it is best to leave Hidaka kelp for an hour and then extract it at 60°C.

Utilizing kelp water

Kombu water is kelp soup made by soaking kelp in cold water for a long time. This method is convenient and is suitable for use as a dashi stock, as well as for drinking for beauty and health purposes.

Easy and delicious recipes using kelp

Kelp is an essential ingredient for Japanese dining tables. Due to its unique flavor and high nutritional value, it is used in many dishes. Here we will introduce two recipes using kelp.

1. Simple kelp roll

Ingredients (serves 6-8)

• Kelp: Appropriate amount
• Kanpyo: 20g
• Salt, sake, vinegar, sugar, soy sauce, mirin: suitable amounts each

How to make it

1. Quickly wash the kelp with water and cut into 5cm wide pieces. Remove any water from the cut kelp using a cloth.
2. Sweet the kanpyo with salt and rinse with water.
3. Layer 2-3 pieces of kelp, wrap it from the edges, and tie it loosely with a kanpyo.
4. Arrange the kelp rolled into a pot, add water, sake and vinegar, and simmer over medium heat for about 30 minutes.
5. Add the sugar and soy sauce and simmer for another 15 minutes.
6. Finally, add mirin and simmer and you're done.

2. Stewed kelp and chicken

Ingredients (serves 4)

• Kelp: Appropriate amount
• Daikon: 1 piece
• Chicken breast: 1 piece
• Cracked shellfish: 1 pack
• Sugar, sake, mirin, soy sauce: suitable amounts for each

How to make it

1. Cut the kelp into 1cm wide pieces 4-5cm long and soak in water. I'll also save the dipping sauce.
2. Peel the radish thickly, cut into half-moon shapes, and boil for 10-15 minutes. Cut the chicken into bite-sized pieces.
3. Put the radish and kelp in a pot, add the dipping sauce and simmer.
4. Add the sugar and simmer for about 20 minutes, then add the sake and mirin.
5. Add the soy sauce and chicken and simmer until the broth is gone.
6. Quickly boil the cracked shellfish in boiling water and serve with the stew to finish.

These recipes are simple and easy to make, while still taking advantage of the flavor of kelp. Enjoy traditional Japanese flavors through dishes made with kelp.