#kombu — Public Fediverse posts

Did you know not all #kombu are the same?
Kombu are #Japanese seaweeds essential for making dashi, the base broth of #Japanese cuisine. At Ikiya, we only offer natural, wild kombu directly from #Hokkaido. Each type has unique characteristics and ideal uses. Let’s explore the differences, and some key Japanese culinary terms!

#JapaneseIngredients #Food #JapaneseCuisine #Dashi #Ikiya #Kaiseki #TraditionalFood

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Did you know not all #kombu are the same?
Kombu are #Japanese seaweeds essential for making dashi, the base broth of #Japanese cuisine. At Ikiya, we only offer natural, wild kombu directly from #Hokkaido. Each type has unique characteristics and ideal uses. Let’s explore the differences, and some key Japanese culinary terms!

#JapaneseIngredients #Food #JapaneseCuisine #Dashi #Ikiya #Kaiseki #TraditionalFood

1 / 5

Ich werde heute den useligen Feiertag dazu nutzen, endlich mal ein paar Saucen aus diesem Kochbuch zuzubereiten. Die sind wohl im Kühlschrank einige Wochen haltbar. Gestern habe ich auch das erste Mal Dashi Brühe angesetzt. Schmeckt wirklich ganz fein. #asiatischekuche #kombu #Feodora_hat_frei #koreanischekuche

Ich werde heute den useligen Feiertag dazu nutzen, endlich mal ein paar Saucen aus diesem Kochbuch zuzubereiten. Die sind wohl im Kühlschrank einige Wochen haltbar. Gestern habe ich auch das erste Mal Dashi Brühe angesetzt. Schmeckt wirklich ganz fein. #asiatischekuche #kombu #Feodora_hat_frei #koreanischekuche

Ich werde heute den useligen Feiertag dazu nutzen, endlich mal ein paar Saucen aus diesem Kochbuch zuzubereiten. Die sind wohl im Kühlschrank einige Wochen haltbar. Gestern habe ich auch das erste Mal Dashi Brühe angesetzt. Schmeckt wirklich ganz fein. #asiatischekuche #kombu #Feodora_hat_frei #koreanischekuche

Probiere heute mal eine eigene Dashi Brühe anzusetzen. Dazu habe ich Kombu Alge in ein großes Einmachglas mit Wasser gegeben. In einigen Rezepten fand ich auch den Hinweis, man könnte etwas getrocknete Skitake noch dazugeben. Auch das hab ich getan. Heute Abend stelle ich sie in Kühlschrank und morgen werde ich sie dann mal abgießen und probieren. #selberkochenmachtspass #asiatischekuche #kombu #dashi

Probiere heute mal eine eigene Dashi Brühe anzusetzen. Dazu habe ich Kombu Alge in ein großes Einmachglas mit Wasser gegeben. In einigen Rezepten fand ich auch den Hinweis, man könnte etwas getrocknete Skitake noch dazugeben. Auch das hab ich getan. Heute Abend stelle ich sie in Kühlschrank und morgen werde ich sie dann mal abgießen und probieren. #selberkochenmachtspass #asiatischekuche #kombu #dashi

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

Last Sunday I made the Superior Stock from J. Kenji Lopez-Alt’s The Wok cookbook.

The hardest part was acquiring and using pig’s trotters. Getting them fresh and pre-sliced at Super H Mart would have made that much easier.

https://www.brentlineberry.com/posts/3903/superior-stock

#Ginger #Food #Cooking #CookTheBook #CookTheBookTheWok #Chicken #Pork #ChineseFood #Shrimp #Kombu #Scallions #ChickenStock

@Eka_FOOF_A @VoxOfGod I found #kombu & #nori - prized #Japanese #gourmet #seaweeds, at an isolated beach near #PortRenfrew 😃

@Eka_FOOF_A @VoxOfGod I found #kombu & #nori - prized #Japanese #gourmet #seaweeds, at an isolated beach near #PortRenfrew 😃

@Eka_FOOF_A @VoxOfGod I found #kombu & #nori - prized #Japanese #gourmet #seaweeds, at an isolated beach near #PortRenfrew 😃

@Eka_FOOF_A @VoxOfGod I found #kombu & #nori - prized #Japanese #gourmet #seaweeds, at an isolated beach near #PortRenfrew 😃

@Eka_FOOF_A @VoxOfGod I found #kombu & #nori - prized #Japanese #gourmet #seaweeds, at an isolated beach near #PortRenfrew 😃

Emiko Davies’ latest cookbook, “The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking,” is a showcase of homey dishes any Japanese grandma would be proud of. https://www.japantimes.co.jp/life/2025/12/09/food-drink/emiko-davies-cookbook-japanese-pantry/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #recipes #japanesecuisine #shoyu #kombu

Emiko Davies’ latest cookbook, “The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking,” is a showcase of homey dishes any Japanese grandma would be proud of. https://www.japantimes.co.jp/life/2025/12/09/food-drink/emiko-davies-cookbook-japanese-pantry/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #recipes #japanesecuisine #shoyu #kombu

Emiko Davies’ latest cookbook, “The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking,” is a showcase of homey dishes any Japanese grandma would be proud of. https://www.japantimes.co.jp/life/2025/12/09/food-drink/emiko-davies-cookbook-japanese-pantry/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #recipes #japanesecuisine #shoyu #kombu

Emiko Davies’ latest cookbook, “The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking,” is a showcase of homey dishes any Japanese grandma would be proud of. https://www.japantimes.co.jp/life/2025/12/09/food-drink/emiko-davies-cookbook-japanese-pantry/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #recipes #japanesecuisine #shoyu #kombu

Emiko Davies’ latest cookbook, “The Japanese Pantry: From Sake to Soy, Essential Ingredients for Japanese Home Cooking,” is a showcase of homey dishes any Japanese grandma would be proud of. https://www.japantimes.co.jp/life/2025/12/09/food-drink/emiko-davies-cookbook-japanese-pantry/?utm_medium=Social&utm_source=mastodon #life #fooddrink #chefs #recipes #japanesecuisine #shoyu #kombu

Home-made Mentsuyu
Ingredients: half a cup of sake 1,25 cup mirin 1 cup dark soy sauce. The saly type, not the sweet one. 1 piece kombu 14 x 18 cm 1 cup katsuobushi or bonitoflakes How to make: Add everything in a saucepan SLOWLY bring it to a boil on medium heat Simmer on low for 5 minutes Pour through a sieve into another container Done. Remember that t
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https://3xn.nl/projects/2025/11/18/home-made-mentsuyu/
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#bonito #Cooking #katsuobushi #kombu #mentsuyu #recipe #sake #soy #tonkotsu

Home-made Mentsuyu
Ingredients: half a cup of sake 1,25 cup mirin 1 cup dark soy sauce. The saly type, not the sweet one. 1 piece kombu 14 x 18 cm 1 cup katsuobushi or bonitoflakes How to make: Add everything in a saucepan SLOWLY bring it to a boil on medium heat Simmer on low for 5 minutes Pour through a sieve into another container Done. Remember that t
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https://3xn.nl/projects/2025/11/18/home-made-mentsuyu/
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#bonito #Cooking #katsuobushi #kombu #mentsuyu #recipe #sake #soy #tonkotsu

Home-made Mentsuyu
Ingredients: half a cup of sake 1,25 cup mirin 1 cup dark soy sauce. The saly type, not the sweet one. 1 piece kombu 14 x 18 cm 1 cup katsuobushi or bonitoflakes How to make: Add everything in a saucepan SLOWLY bring it to a boil on medium heat Simmer on low for 5 minutes Pour through a sieve into another container Done. Remember that t
---
https://3xn.nl/projects/2025/11/18/home-made-mentsuyu/
---
#bonito #Cooking #katsuobushi #kombu #mentsuyu #recipe #sake #soy #tonkotsu

Home-made Mentsuyu
Ingredients: half a cup of sake 1,25 cup mirin 1 cup dark soy sauce. The saly type, not the sweet one. 1 piece kombu 14 x 18 cm 1 cup katsuobushi or bonitoflakes How to make: Add everything in a saucepan SLOWLY bring it to a boil on medium heat Simmer on low for 5 minutes Pour through a sieve into another container Done. Remember that t
---
https://3xn.nl/projects/2025/11/18/home-made-mentsuyu/
---
#bonito #Cooking #katsuobushi #kombu #mentsuyu #recipe #sake #soy #tonkotsu

Home-made Mentsuyu
Ingredients: half a cup of sake 1,25 cup mirin 1 cup dark soy sauce. The saly type, not the sweet one. 1 piece kombu 14 x 18 cm 1 cup katsuobushi or bonitoflakes How to make: Add everything in a saucepan SLOWLY bring it to a boil on medium heat Simmer on low for 5 minutes Pour through a sieve into another container Done. Remember that t
---
https://3xn.nl/projects/2025/11/18/home-made-mentsuyu/
---
#bonito #Cooking #katsuobushi #kombu #mentsuyu #recipe #sake #soy #tonkotsu

In Japan, good fortune sometimes comes wrapped in fried tofu. Elizabeth Andoh shares how to make "age-fukubukuro," a humble, heartwarming dish inspired by the New Year’s lucky bag tradition. https://www.japantimes.co.jp/life/2025/11/15/food-drink/fukubukuro-fried-tofu-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #kombu #japanesecuisine #meat #vegetables #vegetarian

In Japan, good fortune sometimes comes wrapped in fried tofu. Elizabeth Andoh shares how to make "age-fukubukuro," a humble, heartwarming dish inspired by the New Year’s lucky bag tradition. https://www.japantimes.co.jp/life/2025/11/15/food-drink/fukubukuro-fried-tofu-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #kombu #japanesecuisine #meat #vegetables #vegetarian

In Japan, good fortune sometimes comes wrapped in fried tofu. Elizabeth Andoh shares how to make "age-fukubukuro," a humble, heartwarming dish inspired by the New Year’s lucky bag tradition. https://www.japantimes.co.jp/life/2025/11/15/food-drink/fukubukuro-fried-tofu-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #kombu #japanesecuisine #meat #vegetables #vegetarian

In Japan, good fortune sometimes comes wrapped in fried tofu. Elizabeth Andoh shares how to make "age-fukubukuro," a humble, heartwarming dish inspired by the New Year’s lucky bag tradition. https://www.japantimes.co.jp/life/2025/11/15/food-drink/fukubukuro-fried-tofu-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #kombu #japanesecuisine #meat #vegetables #vegetarian

In Japan, good fortune sometimes comes wrapped in fried tofu. Elizabeth Andoh shares how to make "age-fukubukuro," a humble, heartwarming dish inspired by the New Year’s lucky bag tradition. https://www.japantimes.co.jp/life/2025/11/15/food-drink/fukubukuro-fried-tofu-recipe/?utm_medium=Social&utm_source=mastodon #life #fooddrink #recipes #kombu #japanesecuisine #meat #vegetables #vegetarian

Gabriel Hoefling Ossani Of Kombu Discusses His Background In Japanese Cuisine

This article was originally published in the Summer 2025 issue of Hospitality Ireland magazine, in July of 2025. Galway’s food scene recently welcomed an exciting new addition, with the launch of Kombu, a ramen-and-bao bar that well-known chef, rest…
#Japan #JP #JapanNews #Japanese #Japanesenews #kombu #news
https://www.alojapan.com/1356632/gabriel-hoefling-ossani-of-kombu-discusses-his-background-in-japanese-cuisine/

Gabriel Hoefling Ossani Of Kombu Discusses His Background In Japanese Cuisine

This article was originally published in the Summer 2025 issue of Hospitality Ireland magazine, in July of 2025. Galway’s food scene recently welcomed an exciting new addition, with the launch of Kombu, a ramen-and-bao bar that well-known chef, rest…
#Japan #JP #JapanNews #Japanese #Japanesenews #kombu #news
https://www.alojapan.com/1356632/gabriel-hoefling-ossani-of-kombu-discusses-his-background-in-japanese-cuisine/

https://www.alojapan.com/1356632/gabriel-hoefling-ossani-of-kombu-discusses-his-background-in-japanese-cuisine/ Gabriel Hoefling Ossani Of Kombu Discusses His Background In Japanese Cuisine #Japan #JapanNews #Japanese #JapaneseNews #kombu #news This article was originally published in the Summer 2025 issue of Hospitality Ireland magazine, in July of 2025. Galway’s food scene recently welcomed an exciting new addition, with the launch of Kombu, a ramen-and-bao bar that well-known chef, restaurateur and author JP McMahon has described as his “love letter

https://www.alojapan.com/1356632/gabriel-hoefling-ossani-of-kombu-discusses-his-background-in-japanese-cuisine/ Gabriel Hoefling Ossani Of Kombu Discusses His Background In Japanese Cuisine #Japan #JapanNews #Japanese #JapaneseNews #kombu #news This article was originally published in the Summer 2025 issue of Hospitality Ireland magazine, in July of 2025. Galway’s food scene recently welcomed an exciting new addition, with the launch of Kombu, a ramen-and-bao bar that well-known chef, restaurateur and author JP McMahon has described as his “love letter

Macht jemand regelmäßig Gerichte mit #Kombu/#Konbu und weiß, ob das Zeug auch selbst essbar ist?
Viele Hersteller geben an, das sei „nicht zum direkten Verzehr geeignet“ (wegen des vielen Jods, nehme ich an), und doch findet man immer wieder Rezepte, in denen Kombu selbst als Zutat vorkommt.
Vermutlich das bereits benutzte, ausgewaschene? Wer weiß was? 😄

Macht jemand regelmäßig Gerichte mit #Kombu/#Konbu und weiß, ob das Zeug auch selbst essbar ist?
Viele Hersteller geben an, das sei „nicht zum direkten Verzehr geeignet“ (wegen des vielen Jods, nehme ich an), und doch findet man immer wieder Rezepte, in denen Kombu selbst als Zutat vorkommt.
Vermutlich das bereits benutzte, ausgewaschene? Wer weiß was? 😄

Macht jemand regelmäßig Gerichte mit #Kombu/#Konbu und weiß, ob das Zeug auch selbst essbar ist?
Viele Hersteller geben an, das sei „nicht zum direkten Verzehr geeignet“ (wegen des vielen Jods, nehme ich an), und doch findet man immer wieder Rezepte, in denen Kombu selbst als Zutat vorkommt.
Vermutlich das bereits benutzte, ausgewaschene? Wer weiß was? 😄

Macht jemand regelmäßig Gerichte mit #Kombu/#Konbu und weiß, ob das Zeug auch selbst essbar ist?
Viele Hersteller geben an, das sei „nicht zum direkten Verzehr geeignet“ (wegen des vielen Jods, nehme ich an), und doch findet man immer wieder Rezepte, in denen Kombu selbst als Zutat vorkommt.
Vermutlich das bereits benutzte, ausgewaschene? Wer weiß was? 😄

Macht jemand regelmäßig Gerichte mit #Kombu/#Konbu und weiß, ob das Zeug auch selbst essbar ist?
Viele Hersteller geben an, das sei „nicht zum direkten Verzehr geeignet“ (wegen des vielen Jods, nehme ich an), und doch findet man immer wieder Rezepte, in denen Kombu selbst als Zutat vorkommt.
Vermutlich das bereits benutzte, ausgewaschene? Wer weiß was? 😄

Choices choices. The chemist in me wants to go right while the foodie (under@[email protected] ‘s spell) says left. #kombu

Choices choices. The chemist in me wants to go right while the foodie (under@[email protected] ‘s spell) says left. #kombu

Choices choices. The chemist in me wants to go right while the foodie (under@[email protected] ‘s spell) says left. #kombu

Choices choices. The chemist in me wants to go right while the foodie (under@[email protected] ‘s spell) says left. #kombu

Choices choices. The chemist in me wants to go right while the foodie (under@[email protected] ‘s spell) says left. #kombu

Wirres Cookierezept...
https://magentratzerl.de/2022/11/05/cookies-mit-weisser-schokolade-mandeln-und-geroestetem-kombu/

Natürlich musste ich es abwandeln:
1. #Walnüsse (weil laut Rezept original),
2. weniger Zucker (weil einfach jedes Rezept zu süß ist),
3. weniger #Schokolade 😭 (weil ich zu blöd war zu merken, dass ich 80 g- statt 100 g-Tafeln kaufte) und
4. #Wakame statt #Kombu (weil ich die nicht bekam).

Und ja, sie sind etwas doller breitgelaufen als erwartet, obwohl ich sie schon etwas kleiner portioniert habe.

#Algen #Nüsse #Cookies
@slowfood