The kombu seaweed

The kombu seaweed is an edible seaweed eaten for a long time in Japan, China and Korea for a few years in France.Indeed, in Britain, and more specifically in the farms Breton island of Ouessant, these are grown kelp that look like large strips of thick green dark brown. Specialized vessels to tear along the coast to supply, among other industries, cosmetics. But kombu seaweed that is harvested in the autumn to consume barely reach one meter in height and is as thin and flexible ribbons.
There are several kinds of seaweed Kombu. Thus, the royal kombu also called "sea cabbage" or "belt" in Britain is softer, smoother and more rare as kombu breton also known as "whip wizardBasic component of Japanese stock called "dashi", this alga has long been used as an adjuvant in food and flavor. Indeed, the property which kombu soften the cellulose fibers, reduces the cooking time of grains and increase digestibility. In addition, it enhances the flavor of food with which it is cooked.

Marketed fresh or dried algae should be washed or rehydrated before being cooked longer or shorter according to the desired texture: crunchy or melting. In general, the kombu is cooked, marinated, fried or boiled. This cooking method has the advantage of reducing the rate of iodine content in the algae, which could be problematic for people with hyperthyroidism.

Among other recipes, can encompass all kinds of food and compose original skewers with pieces of tape boiled kombu. In addition, the shape of the algae can be used to make the twists and thus advantageously replace the foil. Finally, we can use algae flake as herbs. And in the kitchen, and iodized sea taste a little sweeter this alga makes many possibilities to accommodate. 
Moreover, in Asia this alga is a universal remedy claimed against all evils. This is how it recognizes the power to lower voltage, combat constipation, prevent tumors, eliminate intestinal parasites and fight against bacteria. This is due in part to its high iodine and minerals such as calcium, iron and potassium and the vitamin B12.Considering all the benefits associated with the consumption of this alga, it is not surprising that the word "kombu" means "happiness" in Japanese.