konbu


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Related to konbu: kombu, Kombucha

konbu

(ˈkɒnbuː)
n
(Cookery) a variant of kombu
[C19: Japanese]
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References in periodicals archive ?
Start with a bowl of salad and try the Caesar Kale, a mix of kale leaves and lettuce with konbu roast chicken, cherry tomatoes, generous parmesan shavings, topped with a 142-degree egg.
3 Rub the Konbu strips with the halves of lime till soft and pliable.
El umami nombre dado por Ikeda, quien investigo el aminoacido responsable del gusto caracteristico de los caldos basicos preparados con konbu (alga marina deshidratada), ya que alli se podia identificar el umami con mayor facilidad (31); en varios alimentos se reconoce, por ejemplo en la leche materna (32), el pescado (33), los champinones (34), el tomate y otros vegetales (35).
The sand has been a hit not only with children, but also adults, who say it feels like tororo konbu sticky seaweed, which makes it soothing.
For instance, the black beans urge one to be very careful about everything; the pile of caviar symbolizes fertility; the lobster with its curved back signifies long life; through the holes of the lotus root one can see the bright future; konbu (the brown seaweed) means happiness and wealth, etc.
They eat three servings of fish a week on average with plenty of whole grains, vegetables and soy products too, more tofu and more konbu seaweed than anyone else in the world, as well as squid and octopus, which are rich in taurine that could lower cholesterol and blood pressure," he said.
And on a daily basis we consciously prepare konbu dashi (seaweed stock) for vegetarian miso soup, and as a substitute for basic dashi (which uses a base fish stock).
The cups each contained a cool stock, unsalted, the first made from konbu and dried skipjack tuna flakes -- the classic Japanese base called dashi -- and the second made with tomato and scallop.
The dishes that stood out included the Tuna Tartare with Beluga Caviar and a Quail Egg in a Scallop Pouch, Wagyu with Lime and Wasabi, Tetsuya's signature dish Confit of Petuna Ocean Trout served with Konbu and Fennel and the twice cooked de-boned Spatchcock with Foie Gras and Gobo.
SALMON AND PRAWN FISH CAKES (Makes 18 small fish cakes) 360g salmon 120g shelled raw prawns 120g onion 1 tbsp sake Salt and pepper Sunflower or vegetable oil Ponzu soy sauce Finely shredded fresh ginger - to garnish For the ponzu soy sauce: 100ml mirin 100ml soy sauce 60ml lemon juice 5cm piece konbu seaweed Method To make the ponzu soy sauce: In a small saucepan, bring the mirin to the boil, then reduce the heat and cook for a further 2-3 minutes over a low heat to burn off the alcohol.
Tokyo, Japan, May 25, 2006 - (JCN) - Suntory delivered a presentation on Gozugon, a food made of sesame, soybean and konbu (dried kelp) and fermented by plant-derived Lactobacillus pentosus S-PT84, at the 60th Annual Meeting of the Japanese Society of Nutrition and Food Science.