Seaweed is one of the outstanding foods that project the uniqueness of the traditional Japanese diet. Not only has it been a key ingredient in Japanese cooking for thousands of years, but it has also been suggested as one of the key factors contributing to the longevity of the population. Japanese cuisine has several types of edible seaweed, but here we focus on just one highly nutritious type, yet still relatively unknown in the Western world: kombu.
What Is Kombu?
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Kombu (昆布) is a leafy brown kelp that is traditionally grown off the coast of Hokkaido. It is usually sold dried in the supermarket and adds much to the umami flavor of Japanese dishes, as it is the standard ingredient in dashi (the Japanese soup stock equivalent).
Health Benefits
In oriental medicine, kombu is used to support the endocrine (hormone-producing) and nervous systems in the body. This may be due to the fact that kombu has the highest iodine content of all seaweeds. Iodine is vital in hormone production and normal thyroid function, which is essential for regulating metabolic processes in the body. It is also crucial for proper fetal development during pregnancy.
Signs of iodine deficiency can include dry skin, hair loss, hypothyroidism, goiters and fertility issues. Since the body cannot produce iodine, it is essential to ensure that we consume it in adequate amounts in our diets. However, note that excessive iodine intake may be an issue for individuals with thyroid conditions or those taking certain medications. It is essential to consult your medical practitioner before making significant changes to your diet.
Kombu is also high in Vitamins B, C, D and E as well as calcium, iron and germanium, an element significant for skin healing. In addition, it may also be beneficial for regulating blood sugar, reducing blood cholesterol and blood pressure, alkalizing the body, detoxifying the body and aiding in weight loss.
How To Use It
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