1365 Osage Street
Denver, Colorado 80204
303-595-3666
info@domorestaurant.com
Many varieties of seaweed are important ingredients in Japanese cooking. Kombu is a Japanese seaweed variety that is an essential ingredient to most soup stocks and broths and is used in endless variations to create the unique tastes associated with Japan. Domo Restaurant uses kombu in abundance in its numerous soup stocks and broths (dashi jiru). The glutamic acid in kombu provides the rich flavor so popular in Japanese cuisine. Domo prides itself on the use of genuine and wholesome ingredients, never settling for instant flavor enhancing additives as a base for soup stocks. Therefore, Domo’s dashi jiru is all made from scratch with kombu brought directly from Japan.
In Domo’s side dish KUKIKOMBU, thinly sliced stalks (kuki) of kombu seaweed are used in combination with sliced Japanese pumpkin, which makes for a dish that’s full of sweetness, has a variety of textures and colors and is rich in nutritional value.
Seaweeds are algae and can be divided into three basic groups by color: brown, red and green. Kombu belongs to the brown algae group and is an ancient sea plant. Hokkaido Island in Northern Japan is especially famous for producing high-quality kombu that thrives in the icy waters during the long cold winters. Although many types of seaweed are cultivated in aquatic farms, the majority of kombu is still harvested “wild.” The harvest season in northern Japan lasts only a week or so during the summer months, so the fishermen have their work cut out for them. When the weather conditions are right, the fishermen take to the seas, searching for the season’s kelp by peering through glass-bottom boxes they hold down against the sea. The entire village is ready to help when the fishermen return to unload the kombu and lay it out to sun-dry on the beaches. This tradition has been on going for centuries in Japan and still continues on the coasts of Japan today.
Kombu’s nutritional values have been well known in Japan for more than 2,500 years. This extraordinary seaweed offers a wealth of health benefits, and scientists continue to discover new information about the beneficial effects of kombu. Kombu has a considerable amount of vitamin A, calcium and potassium. Kombu is low in fat but very high in dietary fiber, which makes it an ideal food for those watching their weight. The soluble fiber in kombu is believed to lower cholesterol. In addition, it has been reported that the high iodine content of kombu may protect the human body from absorbing harmful radioactive iodine, thus decreasing a risk of thyroid cancer.
One serving of KUKIKONBU provides approximately:
35 calories (1%), 6 grams carbohydrates (2%) , 4 grams dietary
fiber (16%), 0.7 grams protein, 1 grams fat (1%), 0 % cholesterol, 10%
Vitamin A, 28% vitamin C, 4% iron, 25% potassium, 17 % sodium and 9% calcium
Supplier: Imported
directly from Japan
Product origin: Japan