Kombu 101: The Seaweed Secret Behind Japan’s Most Delicious Dishes
Kombu is the umami powerhouse of Japanese cuisine, a dried seaweed used to make dashi—the flavorful stock behind miso soup...
Stephen is a clinical herbalist who has helped thousands overcome many illnesses. He has founded a health and wellness clinic in Australia called Eureka Wellness. Here he uses only natural therapies, herbs, plant based dieting and water therapy to heal the sick and infirm.
He can be reach at admin@eurekawellness.com.au
Kombu is the umami powerhouse of Japanese cuisine, a dried seaweed used to make dashi—the flavorful stock behind miso soup...
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