So interesting! I knew kelp was highly nutritious and is highly prized for use as a crop fertilizer--but had no idea it was the basis for a cuisine. I looked up its nutritional value: At only 25 calories per 2-ounce serving of fresh raw kelp, it contains nearly 20 different measurable vitamins and minerals including iron, potassium, calcium, vitamin A, Vitamin B12, magnesium, and iodine in addition to soluble fiber, protein-building amino acids, and heart-healthy omega-3 fatty acids.
You know exactly where we’re headed!!! So fun to share about them. Stay tuned;)
Dashi may be the most comforting of any broth, anywhere.
Hoping you take us into the B1s of Mitsukoshi and Takashimaya.
So interesting! I knew kelp was highly nutritious and is highly prized for use as a crop fertilizer--but had no idea it was the basis for a cuisine. I looked up its nutritional value: At only 25 calories per 2-ounce serving of fresh raw kelp, it contains nearly 20 different measurable vitamins and minerals including iron, potassium, calcium, vitamin A, Vitamin B12, magnesium, and iodine in addition to soluble fiber, protein-building amino acids, and heart-healthy omega-3 fatty acids.
Donna - thank you for looking this up. Many people use the kelp after they make dashi to make a seasoning for rice. Nothing goes to waste.