cook

       Dried Cut Konbu - Kizami Konbu

Konbu is prepared from a variety of kelp. Most of the konbu is found in the northern islands of Hokkaido.   Kizami-konbu, is a dried sliced variety. Konbu in all forms is an excellent source for seasoning foods. It contains glutamic acid, an amino acid that is responsible for Umami -a Japanese word used to describe savoriness.  Kizami-konbu can be used in salads, pickles, sauteed with meat, seafood and vegetables. 

Suggestions for cooking Rinse the cut konbu in running water to remove any impurities.  Hydrate for 10 minutes to soften.   The texture is a little slimy.

Nutritional value:  good source for minearls such as iodine, potassium, iron, calcium.  Also vitamins B1 and B2, carotene and dietary fiber.