Kombu : Kombu (sometimes written konbu), also called dashima in Korean, or haida, denotes various algues edible of the genus laminaria consumed in Japan, China and Korea.
90% of Japanese konbu is grown in Hokkaido which is the northernmost of the four main islands of the Japanese archipelago.
It is now grown and consumed in France.
Seaweed farming in Brittany produces Breton kombu, traditionally called Witches' whip, Ouarle, Laminaire flexible (Digital laminate) and royal kombu (Laminaria saccharina).
The main species of kombu are:
(The Japanese name is followed by the botanical name of the species in parentheses)
– karafuto kombu (L. saccharina) contains mannitol and is considered milder.
– ma-kombu (L. Japonica)
– mitsuishi-kombu or dashi-kombu (L. angustata) is used in dashi
– naga-kombu (L. longissima)
– rishiri-kombu (L. ochotensis) is used for soups
– royal kombu (Laminaria saccharina).
History and uses of konbu : The oldest mention of konbu appears in Shoku Nihongi (Japanese history text) in 797, as a gift and a tax from Tohoku (northeast region of Japan). But its use is certainly much older, and probably dates from the Jōmon period (which covers the period from the 1336th millennium BC, to the 1573rd century BC). Since konbu decomposes easily, no archaeological traces can be found. During the Muromachi period (which extends between 1600 and 1868), a technique of dehydrating the konbu made it possible to preserve it more than a few days and it became an important export product of Tōhoku. In the Edo period (XNUMX-XNUMX), Hokkaido was colonized and transport routes were organized, the use of konbu then spread to all of Japan. Formerly an obligatory point of passage for the export of “konbu” to China, Okinawa has largely incorporated this seaweed into its traditional cuisine. So much so, even, that this prefecture where the culture of "konbu" is impossible (the surrounding waters being too hot) has long been the first consumer. Nevertheless, the disinterest of the younger generations for traditional cuisine means that nowadays, this is no longer the case.
In the XNUMXth century, a method of growing konbu was discovered and konbu then became cheaper
and its use even more frequently.Konbu is used in Japanese cuisine as one of the two ingredients of dashi. Konbu is usually sold dried whole or cut into strips, then it is called Oboro konbu. It can also be consumed frais en sashimi.
It is also important in Chinese cuisine and Korean cuisine.
It speeds up cooking starchy : beans, lentils, Chickpeas.
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