It is delicious, healthy, and vegan. It is recommended for non-vegans and all health-conscious people who want to eat good food.
Take it in from time to time to maintain your body.
How to make kombu dashi soup stock extracted with water.
Today, we will introduce water-extracted kombu kelp dashi.
- Benefits of kombu Broth.
- Easy to make and delicious water-extracted kombu broth.
- How to use Kombu Dashi (kelp soup stock)
Benefits of kombu Broth.
Commonly Known Benefits and Drawbacks in Japan
About Kombucha before Kombu broth.
American "kombucha" is completely different from Japanese kombucha. It is a drink that became popular in Japan in the 1970s as "black tea mushrooms”. In Japan today, black tea mushrooms are rarely consumed.
Japanese kombucha is made by dissolving powdered kelp in hot water.
It is known that Emperor Murakami in the Heian period (A.D.: 710 - 1192) has been drinking kombu tea, in which kombu is powdered and dissolved in hot water, as a medicine.
Advantages of KOMBU
The sliminess of kombu is the result of the dissolution of alginic acid and fucoidan, a type of dietary fiber abundant in kombu. These two components are said to regulate the intestinal environment and help eliminate waste products, excess sugar, and fat. It is expected to have a good influence on beauty and immunity improvement such as beautiful skin by the improvement of intestinal practices.
Expected to be Loss weight.
Expected to be Prebiotics.
Expected to be anti-inflammatory and allergy preventive due to short-chain fatty acids.
When taken before meals, it is expected to suppress spikes in blood sugar levels.
Rich in minerals such as calcium, iron, potassium, and iodine.
Disadvantages of Kelp
Individuals with thyroid disorders such as Graves' disease or Hashimoto's disease, as well as those requiring a low-iodine diet or individuals concerned about excessive iodine intake, should consult with their physician before deciding whether or not to consume certain foods or supplements.
Kelp is a popular seaweed that is widely consumed and appreciated for its nutritional value. However, it is important to be aware of some potential disadvantages associated with its consumption.
High Iodine Content: Kelp is known for its high iodine content. While iodine is essential for thyroid function, excessive iodine intake can lead to adverse effects, particularly for individuals with certain thyroid conditions. It is important to consume kelp and other iodine-rich foods in moderation to avoid iodine imbalances.
Other Benefits of Kombu
Advantages of Alginic acid
Alginic acid is expected to prevent high blood pressure and arteriosclerosis because of its ability to absorb fat and efficiently expel salt from the body. It is also expected to prevent obesity by promoting fat burning through its ability to inhibit the absorption of bile acids.
Advantages of Soluble dietary fiber such as fucoidan
Fucoidan is expected to regulate bowel movements, relieve constipation, slow the absorption of glucose, and moderate the spike in blood glucose levels after a meal.
KOMBU you want to feed your baby
Kombu is said to be safe for infants as it does not contain allergenic substances. Therefore, it is considered a safe ingredient to be introduced to babies from the early stages of weaning. Kombu contains glutamic acid, a "umami component" also found in breast milk. This is why it is believed to be a taste that babies enjoy.
Glutamic acid and MonoSodium Glutamate(MSG) are different.
Glutamic acid is a naturally occurring amino acid that is naturally present in foods. On the other hand, monosodium glutamate (MSG) is an artificial additive created to enhance the flavor of food. In other words, glutamic acid is a natural component, while MSG is an artificial additive.
Glutamic acid is said to capture ammonia, which can damage brain function, and detoxify it by synthesizing glutamine. It is also believed to promote the excretion of urine containing ammonia. However, as with any food, excessive intake is not recommended.
Research in The Rotterdam study
According to the latest research, individuals who consume a higher amount of "glutamic acid" in their diet have a 40% lower risk of developing colorectal cancer.
The study involved 5,362 men and women aged 55 and above in the Netherlands, and their dietary intake of glutamic acid was estimated based on a questionnaire survey. The results showed that individuals with a higher intake of glutamic acid had a 22% reduced risk of developing colorectal cancer compared to those with lower intake. Furthermore, among individuals with a BMI (body mass index) of 25 or below, a 1% increase in dietary glutamic acid intake was associated with a 42% lower risk of colorectal cancer.
Additionally, taste receptors for umami (glutamic acid) are also present in the intestines, suggesting that umami components (glutamic acid) regulate nutrient effects and digestion in the intestines, which is important for maintaining a healthy daily life.
Baseline dietary glutamic acid intake and the risk of colorectal cancer: The Rotterdam study
Research in Japan
Soaked or boiled kelp in water is expected to have a loss weight effect.
Consumption of softened kelp is more effective than consumption of dried kelp in improving metabolic syndrome-related indicators
Citation: J-STAGE
Consumption of beta-glucans from kelp and other seaweeds can inhibit the pathogenesis of colitis
Citation: J-STAGE
Consumption of seaweed such as kelp may help prevent the development of stomach cancer.
Citation.Graduate School of Agricultural and Life Sciences, The University of Tokyo
Easy to make and delicious water-extracted kombu broth.
Usually, kombu broth is made by boiling on a gas stove, but it is difficult to control the heat because if the temperature rises above 80℃, an unpleasant taste comes out. So, we will show you a simple way to make it by simply soaking it in water and leaving it in the refrigerator for a day. This method is easier than boiling but produces a nice, clean taste.
Material
kombu
30g
Water
600ml
recommend
Dashi Kombu Dried Seaweed Kelp HIDAKA KOMBU Hokkaido Konbu Yamada Bussan 2.5oz (70g)
Dashi Kombu Dried Seaweed Kelp RISHIRI KOMBU Hokkaido Konbu Yamada Bussan 2.5oz (70g)
Emerald Cove Pacific Kombu Dried Seaweed, Silver Grade, 1.76 Ounce Bag
Cooking
Step1. Add kombu.
Split the kelp moderately and put it in a pot.
Step2. Add Water.
Add 600ml of water to the pot.
Step3. Put it in the refrigerator for 12 hours.
During that 12 hours, the flavor of the kelp will gradually dissolve into the water.
The thickening of the broth is due to polysaccharides such as fucoidan, which is good for your health.
Finish
It is thick and has a lot of kelp taste and flavor. Cooking with it will be healthy and delicious.
How to use Kombu Dashi (kelp soup stock)
Use as an alternative to commercial granulated Hondashi.
Miso soup, oyakodon, pork bowl, beef bowl, meat and potatoes, Ramen etc...
Please keep the made Kombu Broth in the refrigerator and use it up within 3 days.
Drinking Kombu Broth as it is is also good for your health.
It is known as kombu water as a health drink in Japan.
Try drinking about 200 ml in the morning.
Caution
Since kelp contains high levels of iodine, people with thyroid diseases or swelling of the thyroid gland should refrain from drinking kelp water.
It is also safe to use kelp water as a broth, but if you drink too much even if you are not sick, you should avoid drinking kelp water.
Even if you do not have a disease, you should be careful not to drink too much kelp water because it may contain too much iodine, a kind of mineral.
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