Strengthening Shio Kombu

Shio Kombu Condiment

This simple to prepare condiment is absolutely delicious and melts in the mouth. I recently made it for my daughter after she gave birth to twins, and she couldnt get enough of it. Shio kombu is a wonderful example of the savory taste known as umami.

Shio kombu offers a power punch of nutrition and minerals especially amino acids, digestive enzymes, iron, calcium, iodine, and fiber.


This lovely condiment can support

Boosting immunity
Strengthening the digestion and helping the elimination process
The thyroid and metabolism as it contains iodine - please note that only small amounts might be necessary for thyroid issues and for some thyroid diseases, kombu should be avoided altogether
Beautiful skin, hair, and nails
Weight loss
Preventing anemia
Strengthening the arteries
Lowering blood pressure
Improving arthritis

Here is the recipe

Ingredients

3 strips kombu

Spring water

1-2 tablespoons shoyu or tamari

1 tablespoon brown rice vinegar

Few drops sesame oil

1 teaspoon ginger juice – optional

Preparation

Place the kombu into a bowl and cover with water.
Let sit until soft enough to cut.
Remove and cut into small bite size pieces 
Place the kombu back into the water.*

*In Europe the kombu is often tougher and therefore will need to be rinsed a few times and soaked for a longer period. It might also be good to shred the kombu into tiny strips so that it cooks easily.

Add the vinegar and let soak for at least 30 minutes
Place into a pan and bring to a boil over a medium flame.
Make sure there is enough water to cover the kombu

Add the shoyu and sesame oil.
Simmer on a very low flame for at least 30 minutes or until the kombu is very soft.
You might need to add a little more water if the kombu isn't soft enough. It should melt in the mouth.

When the kombu is ready the water should be almost all gone.
Add the ginger juice and mix through.














Serve a number of pieces on top of feshly cooked brown rice or other grains and vegetable dishes.
Store the shio kombu in a glass jar in the fridge. It will last at least 2 weeks although most likely it will be eaten quickly!

Enjoy. Love Chef Mel xx

Hiziki for One

Hiziki with tahini and tofu

Hiziki is a wonderful addition to any meal. It is high in fiber and packed with minerals especially iron, calcium, and magnesium. This nutritious sea vegetable has a rich taste and delicate texture. When combined with tahini and tofu it makes for a nourishing dish with a deliciously unique flavor. Super great for the wintery time of the year. Enjoy! Love Chef Mel xx

Oh yes, and one more thing, hiziki is great for your hair!

Recipe: Ingredients: ¼ cup hiziki rinsed and soaked for 15 minutes - make sure use enough water as it will double in size 1 tablespoon tahini ¼ block tofu mashed Spring water 1 tablespoon ume vinegar Few drops shoyu 2 tablespoons finely chopped parsley Preparation: Strain the hijiki and place into a pan. I don't use the soaking water because it is too salty tasting. Instead, use it for watering your plants Add enough fresh water to almost cover the hiziki and bring to a boil on a medium flame. Simmer with a lid on a medium low flame for 10 minutes. Meanwhile, add the tahini, ume vinegar and few drops of shoyu to the tofu and mash well. Add the tofu mixture to the hiziki and continue to cook for another 5 minutes. Mix gently. If there is an excess of water remove lid and simmer on a medium high flame. Stir from time to time. Add the parsley, mix through and serve. Bring to a boil on a medium flame Mash the tofu Add the tahini, shoyu and ume vinegar Add the tofu mixture to the hiziki Add in the parsley Enjoy xx