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Kelp (konbu)
Kelp has the delicious taste characteristic
of glutamic acid. The white powder
on the
surface of kelp contains a flavor component,
so it shouldn't be wiped off. Kelp
is rich
in potassium, calcium, iodine and carotene.
It also contains amino acids that help
lower
blood pressure. Choose blackish kelp
that
is lustrous and well-dried. This seaweed
is used to make dashi and also appears
in
nabe dishes and wrapped around fish,
which
are then simmered. |
