Sushi - Sushi Ingredients
(Sushi Rice) - Kombu
is a kelp used in most Japanese
cuisines. It is rarely eaten alone except in Okinawan cuisine, but used
enhance the flavors of fish. The mineral content of the kombu matches
most seafoods, and can not be ignored when cooking Japanese food.
Kombu is first dried before they are sold.
is also the main ingredient used to
extract monosodium glutamate or MSG. Only small amounts of MSG can be
from a piece of kombu, but natural levels of the compound make the food
the best, and artificially extracted salts should not be used to flavor
for it can alter the taste.
is always simmered to brew the
flavors. It is important to place it in cold water and then heat it to
simmering temperature. Once the water starts simmering, then it is
after 30 sec or so. Not much time is needed to brew kombu since it can
release strong kelp flavors if done too long.