Kombu: Healthy, Sustainable, Delicious Sea Vegetables
02/21/23 • 45 min
Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family’s seaweed factory.
When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands.
In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine.
Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention, seaweed is vegan too.
In this episode, we will discuss how seaweed is used to make food delicious and healthy in Japan, different types of seaweeds that you can choose for specific flavors and textures, quick seaweed recipes so that you can enjoy its umami, the health benefits of seaweed, Yumi’s new book “Japanese Superfoods”, and much, much more!!!
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
Our guest is Yumi Komatsudaira, who is a recipe developer, food stylist, culinary instructor, and the president of K-Seaweed. Yumi grew up outside Tokyo, playing and snacking in her family’s seaweed factory.
When we hear seaweed, many of us may think of the weeds by the beach that do not look particularly delicious, or even edible. But it is like looking at weeds coming out of the pavements on busy city streets. What we are talking about here about seaweed is the equivalent of plants from well-managed farmlands.
In Japan, seaweeds are quintessential ingredients for their rich umami. Umami is the fifth taste after salty, sweet, sour and bitter and it enhances and mitigates these other four tastes to make food delicious. That is why Japanese dashi broth, which is made with seaweed, is indispensable in Japanese cuisine.
Seaweed is also becoming a hot topic for its huge potential to make the world more sustainable. Not to mention, seaweed is vegan too.
In this episode, we will discuss how seaweed is used to make food delicious and healthy in Japan, different types of seaweeds that you can choose for specific flavors and textures, quick seaweed recipes so that you can enjoy its umami, the health benefits of seaweed, Yumi’s new book “Japanese Superfoods”, and much, much more!!!
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
Previous Episode
Dom Pérignon’s Legendary Cellar Master Merges Japanese Tradition and the Art of Champagne in His Own Sake
Our guest is Richard Geoffroy who is the founder and maker of Shiraiwa, a sake brewery in Toyama Prefecture, Japan.
Before Richard founded the sake brewery in 2018, he was the Chef de Cave, or cellar master, at the world-famous Champagne producer Dom Pérignon for 28 years.
Richard makes traditional-style Japanese sake that is uniquely merged with Champagne-making techniques and his sake is gaining the attention of professionals and connoisseurs of sake and wine worldwide.
In this episode, we will discuss why the master Champagne maker decided to produce Japanese sake, Richard’s original style of sake that incorporates the idea of assemblages, how his experience with Champagne is inspiring traditional sake production, and much, much more!!!
Photo Courtesy of Marion Berrin.
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Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
Next Episode
Discovering Hidden Charms of Daily Life in Japan for 20+ Years
Our guest is Craig Mod who is a writer, author, and photographer based in Japan. Also, according to his website, he is a "walker". And we will talk about what it means.
Craig has spent over 20 years in Japan and has produced a lot of valuable work, capturing Japanese daily life objectively as well as being an insider. His insight into Japanese culture is impressive and I have learned a lot from his curious observations.
In this episode, we will discuss how Craig got into Japanese culture, his unique perspective of Japanese daily life, how walking helps him to discover the depth of the local culture, Crag’s love for the unique Japanese cafes called Kissaten, and much, much more!!!
Heritage Radio Network is a listener supported nonprofit podcast network. Support Japan Eats by becoming a member!
Japan Eats is Powered by Simplecast.
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