How to pronounce “kombu” in English

So every day, I learn something new.So kombu is one of those things.

OK, so kombu is my favorite dashi ingredient.This kombu is very special.I don't know if you've seen a really long one like this.

OK. So kombu is my favorite dashi ingredient.This kombu is very special.I don't know if you've seen a really long one like this?

And the other types of seaweed that you probably know of, just regular sushi seaweed.The kombu that I described earlier that you use at the base of any beginning of a shabu-shabu.And we have all different kinds of vegetables here.

Chef, for those not familiar with kombu.So kombu is a seaweed.We use a lot of seaweeds in our preparation.

That happens commonly in Japan.The kombu, again, there's all sorts of levels of kombu.This one I got from a friend who got it.

And then just a little bit of lemon that we'll toss with this.Because Kombu seaweed, it's the base of dashi and a lot of the Japanese flavors, that you make goulash at home or you

Calibrating your palate at a certain sodium level.Stuckey: Kombu. Male #3: Savory.

So every day, I learn something new.I make my own kombu salt. And that's it.

So it has a nice color.Has anyone cooked with kombu?OK, so kombu is my favorite dashi ingredient.

This can be as tall as you, one tall American, like six feet tall.And this kombu from that peninsula of Rausu in Hokkaido.Most of the really premium kombus come from Hokkaido, because that's where the cold waters in Siberia, the different currents meet, and makes it

So it's not like you could just go out to the beach and pick a kombu and think you got something for stock.The Japanese people-- the kombu artisans will carefully go through and cure them.And also, see these?

Compared to this one, these are much skinnier.So just among the kombu varieties, you're going to have hundreds of which what we probably use about 10 different kinds.So in our Japanese diet, kombu appears almost every day.

So in our Japanese diet, kombu appears almost every day.And without kombu, it's like, for me, not having salt around.It's so essential. And what I did-- what you do is you just-- you could just do a cold brew and just throw in water.

OK. So that is your katsobushi.So it's bonito kombu dashi.And while this is steeping, I'm going to talk about the other one.

Can anybody guess?Do you see the kombu in there?

Can anybody guess?And see the kombu in here?

I did it yesterday at ..And then kombu, you know, kelp.And then the sauce I brought from Japan.

Turn this off. All right.And the kombu, the point of not boiling it-- like, we're not the kombu police-- the boiling it brings out the neba neba, the sliminess,which is-- it's not a big deal.

And then just a little bit of lemon that we'll toss with this.We use kombu seaweed, and dashi is, like, one of our main ingredients.

So they didn't like other people's ideas.You've got kombucha, fermented tea.

But like, sometimes a week where I was just like, and it's cheese week because it's nothing on right now.I was also making kombucha.And I had a batch of kombucha that was ginger and lemon that was ripening in the pantry.

And it took six hours to clean.So after the kombucha and the cheese incidents, I got an ultimatum from Jim that if Iwas going to keep doing this food stuff, could it be beer or sausages?

fermentation room outside and let's focus now now we're going to focus afterfinding that in Kombucha in fermented uh beans paste you know all thesethings maybe we can use these liquids to make other things you know we're playing

First, let me talk about kombu.Have it has anybody cooked with kombu?OK. So kombu is my favorite dashi ingredient.

This can be as tall as you, one tall American, like, six feet tall.And this is-- this is kombu from the peninsula of Rausu and Hokkaido.Most of the really premium kombus come from Hokkaido because that's where the cold waters in Siberia, the different currents meet.

And leave it for a few hours or overnight, and you already have a dashi stock, a kombu stock that's vegan, right?You could-- so there's kombu.And by the way, see these white spots here?

from Yamaki Jozo, which you can taste afterwards.And then the daikon was simmered in kombu.I did it yesterday at ..

And you bring it to almost simmer.Then you're going to take the kombu out.And then you're going to put a couple handfuls of katsuobushi in.

And so it's even better than what I can get at the fish market.And you have pretty good kombu here too, at Google.So good for that.

60% of the people prefer powdered dashi to making their own with katsuobushi kombu, which is like the most no-brainer stock to make,and so-- Say what katsuobushi-- Kombu and katsuobushi-- kombu is kelp.And then katsuobushi is simmered, smoked, dried bonito.

I'm partial to raw fish, but you have to be careful and get it-- you have to ask the fishmonger if you can eat it raw.Not necessarily eaten raw-- you put kombu on it and a little salt to suck out some of the moisture.Or salt and vinegar.

So Iain, there's not one answer, unfortunately, but let me make this point.These are foods like kimchi and kombucha and fermented sauerkraut, veggies you ferment on your kitchen counter, fermented meats.

And this kombu from that peninsula of Rausu in Hokkaido.Most of the really premium kombus come from Hokkaido, because that's where the cold waters in Siberia, the different currents meet, and makes itvery habitable, a pleasant habitat for the kombu.

And this is-- this is kombu from the peninsula of Rausu and Hokkaido.Most of the really premium kombus come from Hokkaido because that's where the cold waters in Siberia, the different currents meet.It makes it very habitable, a pleasant habitat for the kombu.

I was also making kombucha.And I had a batch of kombucha that was ginger and lemon that was ripening in the pantry.And, unbeknownst to me, that is kind of a volatile combination.

And they might ride on a pedal tavern.But I got you some kombucha earlier.

You have-- oh gosh-- there's a kombucha brewery in Astoria.

So every day, I learn something new.So yeah. The kombu is-- it's not something available in Bahrain.

Has anyone cooked with kombu?OK, so kombu is my favorite dashi ingredient.This kombu is very special.

Sometimes I don't feel like making dashi-- dashi is the kombu and katsuobushi broth.

And then I'll season it with some homemade miso.And then we'll make a inari sushi also using kombu as the base of the stalk.And then you'll get to taste it with a pickle that was also seasoned in stock-- kombu stock.

Have it has anybody cooked with kombu?OK. So kombu is my favorite dashi ingredient.This kombu is very special.

You might want to wipe it clearly.But any rinsing you do with water actually doesn't make kombu that happy.So once it gets cooked, it's basically it.

And even use the spent one for pickles.So I'm just starting this one just with kombu.And I'm going to finish with the other primary ingredient for dashi, which is bonito.

And then you let it soak like this overnight.I also believe put here a piece of kombu, see?And the shiitake mushrooms.

Can anybody guess?OK, so the kombu comes out.

I'm trying to get that into the vernacular.But nabes are-- you just put a pot with some kombu and some water.And then you start adding vegetables and tofu if you have it and some sort of protein if you're into protein.

Calibrating your palate at a certain sodium level.Stuckey: Tasty? Female #1: Kombu.