Dashi różni się w Japonii w zależności od regionu. Na wschodzie jest mocny i dymny, głównie z bonito — idealny do wyrazistej soby. Na zachodzie delikatniejszy, oparty na kombu, pasuje do lekkiego udonu i warzyw. Ten sam koncept, inny charakter. #jedzenie #japońskiejedzenie #japonia
January 21, 2026 at 10:59 PM
Dashi różni się w Japonii w zależności od regionu. Na wschodzie jest mocny i dymny, głównie z bonito — idealny do wyrazistej soby. Na zachodzie delikatniejszy, oparty na kombu, pasuje do lekkiego udonu i warzyw. Ten sam koncept, inny charakter. #jedzenie #japońskiejedzenie #japonia
i cant stopv thinking about kombu grilling .autism be damned
January 21, 2026 at 10:19 PM
i cant stopv thinking about kombu grilling .autism be damned
Too cold, need spice.
Tonight’s northern Canadian version of Vietnamese pho.
Tonight’s northern Canadian version of Vietnamese pho.
January 21, 2026 at 10:03 PM
Too cold, need spice.
Tonight’s northern Canadian version of Vietnamese pho.
Tonight’s northern Canadian version of Vietnamese pho.
Urjapanisch "Geköchelte" #Onishime #お煮しめ #和食 #JapKüche
Vegan - Auf Kombu-Basis mit Lotuswurzeln, Möhre, Satoimo, Atsuage, Pilzen u. Kon-nyaku.
Als Kind mochte ich's überhaupt nicht.
Ich habe mich in den letzten 2 Wochen oft vegan ernährt mit dem Ergebnis, dass die Verdauung in bester Form ist.
Vegan - Auf Kombu-Basis mit Lotuswurzeln, Möhre, Satoimo, Atsuage, Pilzen u. Kon-nyaku.
Als Kind mochte ich's überhaupt nicht.
Ich habe mich in den letzten 2 Wochen oft vegan ernährt mit dem Ergebnis, dass die Verdauung in bester Form ist.
January 21, 2026 at 2:37 AM
Chickpea/miso soup with cilantro, scallions, kombu, black sesame seeds, sesame oil. Served with cucumber salad with ume plum vinegar, red pepper flakes, sesame oil, and black sesame seeds.
#vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased
#vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased
January 20, 2026 at 4:33 PM
Chickpea/miso soup with cilantro, scallions, kombu, black sesame seeds, sesame oil. Served with cucumber salad with ume plum vinegar, red pepper flakes, sesame oil, and black sesame seeds.
#vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased
#vegan #veganfood #plantbased #whatveganseat #whatveganscook #veganinspiration #wholefoodplantbased
Dosadni ljudi pizde na dpd, gls, dhl i sl. Kul ljudi to shvaćaju kao kombu rizik- strategije i osnovnih ratnih načela sun cua: avantura, napetost, iscekivanje.
svaki tjedan moze biti dostavni tjedan, ako se hrabro odlucite
svaki tjedan moze biti dostavni tjedan, ako se hrabro odlucite
January 20, 2026 at 8:15 AM
Dosadni ljudi pizde na dpd, gls, dhl i sl. Kul ljudi to shvaćaju kao kombu rizik- strategije i osnovnih ratnih načela sun cua: avantura, napetost, iscekivanje.
svaki tjedan moze biti dostavni tjedan, ako se hrabro odlucite
svaki tjedan moze biti dostavni tjedan, ako se hrabro odlucite
• Kelpie Chips é a linha de snacks da marca Snacks from the Sea, feita com kelp de verdade (kombu/dashi), nunca reconstituído nem em pó. • São chips de alga bem crocantes, pensados para comer como batata/nacho: aguentam dip, não são aquelas folhas finas de nori que desmancham na mão. • O kelp vem
January 19, 2026 at 4:30 PM
• Kelpie Chips é a linha de snacks da marca Snacks from the Sea, feita com kelp de verdade (kombu/dashi), nunca reconstituído nem em pó. • São chips de alga bem crocantes, pensados para comer como batata/nacho: aguentam dip, não são aquelas folhas finas de nori que desmancham na mão. • O kelp vem
i freeze it at normal concentration in small ziplocs in about the amount for a big bowl like the one pictured. Usually i make it with bonito shavings, kombu, & usually some dried shiitake mushrooms
January 18, 2026 at 11:18 PM
i freeze it at normal concentration in small ziplocs in about the amount for a big bowl like the one pictured. Usually i make it with bonito shavings, kombu, & usually some dried shiitake mushrooms
For your dashi, do you freeze at normal concentration or reduce? Kombu, Bonito? Sardines?
January 18, 2026 at 11:13 PM
For your dashi, do you freeze at normal concentration or reduce? Kombu, Bonito? Sardines?
PLUS I'm making Tsukudani from the leftover kombu from making the dashi stock, bc I didn't want to just waste it. 💃
January 18, 2026 at 10:35 PM
PLUS I'm making Tsukudani from the leftover kombu from making the dashi stock, bc I didn't want to just waste it. 💃
Oh JFC. It was a bad autocorrect of kombu.
January 18, 2026 at 6:31 AM
Oh JFC. It was a bad autocorrect of kombu.
The sauce has doenjang (basically Korean miso), kombu broth, and chopped zucchini and green chillies.
I've never been a huge fan of doenjang and generally much prefer miso, but this was such a delicious way to eat it! The flavour that the green chillies added was such a nice refreshing kick!
I've never been a huge fan of doenjang and generally much prefer miso, but this was such a delicious way to eat it! The flavour that the green chillies added was such a nice refreshing kick!
January 17, 2026 at 5:50 PM
The sauce has doenjang (basically Korean miso), kombu broth, and chopped zucchini and green chillies.
I've never been a huge fan of doenjang and generally much prefer miso, but this was such a delicious way to eat it! The flavour that the green chillies added was such a nice refreshing kick!
I've never been a huge fan of doenjang and generally much prefer miso, but this was such a delicious way to eat it! The flavour that the green chillies added was such a nice refreshing kick!
C'est marrant je mets aussi que du kombu, mais juste parceque je le fais maison "par plaisir de le faire maison" et ici on peut juste trouver du kombu en frais
January 17, 2026 at 5:32 PM
C'est marrant je mets aussi que du kombu, mais juste parceque je le fais maison "par plaisir de le faire maison" et ici on peut juste trouver du kombu en frais
De mon côté je mets seulement du kombu car la bonite c'est pas vegan
January 17, 2026 at 4:58 PM
De mon côté je mets seulement du kombu car la bonite c'est pas vegan
Traditionnellement elle se fait aussi avec du dashi (bouillon bonite et Kombu) qu'on peut trouver en bouillon instantané en grain en épicerie asiatique
January 17, 2026 at 3:17 PM
Traditionnellement elle se fait aussi avec du dashi (bouillon bonite et Kombu) qu'on peut trouver en bouillon instantané en grain en épicerie asiatique
#Schwertfisch Rohes Fischfilet in dünnen Scheiben wird mit Kombu eingewickelt und gereift. Spezialität aus Toyama. #カジキ (富山弁で #ザス )の昆布締め
#ボラ貝 #Tritonshorn geköchelt in Ingwer-Sojasoße.
"Ich esse gerne Japanisch. Gyōza, Rāmen, Takoyaki, Curry"...und das? 🙃
#鱈子豆腐 #Kabeljaurogentōfu
#JapKüche (2
#ボラ貝 #Tritonshorn geköchelt in Ingwer-Sojasoße.
"Ich esse gerne Japanisch. Gyōza, Rāmen, Takoyaki, Curry"...und das? 🙃
#鱈子豆腐 #Kabeljaurogentōfu
#JapKüche (2
January 17, 2026 at 2:02 PM
#Schwertfisch Rohes Fischfilet in dünnen Scheiben wird mit Kombu eingewickelt und gereift. Spezialität aus Toyama. #カジキ (富山弁で #ザス )の昆布締め
#ボラ貝 #Tritonshorn geköchelt in Ingwer-Sojasoße.
"Ich esse gerne Japanisch. Gyōza, Rāmen, Takoyaki, Curry"...und das? 🙃
#鱈子豆腐 #Kabeljaurogentōfu
#JapKüche (2
#ボラ貝 #Tritonshorn geköchelt in Ingwer-Sojasoße.
"Ich esse gerne Japanisch. Gyōza, Rāmen, Takoyaki, Curry"...und das? 🙃
#鱈子豆腐 #Kabeljaurogentōfu
#JapKüche (2
Mitbringsel aus #Toyama essen.
#Sushi ist dort traditionell nicht "Thunfisch & Europäischer Lachs auf Reisbällchen",sondern #Oshizushi (im Holzkasten Gepreßter).
#PazifischerLachs (ein anderer Fisch als "der" Bekannte) #Meerbrasse #Schwarzkehlseebarsch #Kombu #JapKüche #押し寿司 #ノドグロ #鱒 #真鯛 #昆布 #富山 (1
#Sushi ist dort traditionell nicht "Thunfisch & Europäischer Lachs auf Reisbällchen",sondern #Oshizushi (im Holzkasten Gepreßter).
#PazifischerLachs (ein anderer Fisch als "der" Bekannte) #Meerbrasse #Schwarzkehlseebarsch #Kombu #JapKüche #押し寿司 #ノドグロ #鱒 #真鯛 #昆布 #富山 (1
January 17, 2026 at 1:43 PM
Mitbringsel aus #Toyama essen.
#Sushi ist dort traditionell nicht "Thunfisch & Europäischer Lachs auf Reisbällchen",sondern #Oshizushi (im Holzkasten Gepreßter).
#PazifischerLachs (ein anderer Fisch als "der" Bekannte) #Meerbrasse #Schwarzkehlseebarsch #Kombu #JapKüche #押し寿司 #ノドグロ #鱒 #真鯛 #昆布 #富山 (1
#Sushi ist dort traditionell nicht "Thunfisch & Europäischer Lachs auf Reisbällchen",sondern #Oshizushi (im Holzkasten Gepreßter).
#PazifischerLachs (ein anderer Fisch als "der" Bekannte) #Meerbrasse #Schwarzkehlseebarsch #Kombu #JapKüche #押し寿司 #ノドグロ #鱒 #真鯛 #昆布 #富山 (1
Spicy #Vegan ramen topped with oven roasted red peppers, avo, radishes, cucumber, baked gochugaru tofu, edamame, baked parsnips with black & white pepper, & shiitake mushrooms all topped with green onions. Inspiration recipe in ALT (very easy & flexible ⭐). #veganfood 🌱🍽️🍜🥑🍄🌶️🫑🥒
January 16, 2026 at 10:37 PM
Spicy #Vegan ramen topped with oven roasted red peppers, avo, radishes, cucumber, baked gochugaru tofu, edamame, baked parsnips with black & white pepper, & shiitake mushrooms all topped with green onions. Inspiration recipe in ALT (very easy & flexible ⭐). #veganfood 🌱🍽️🍜🥑🍄🌶️🫑🥒
Necesitas un trozo de alga kombu, la dejas unas horas en remojo y luego la pones a cocer sin que llegue a hervir, la sacas, apagas el fuego y metes las raspaduras de bonito ahumado (Katsuobushi) cinco minutos. Luego lo quitas del fuego y lo filtras con un colador y ya lo puedes usar.
January 16, 2026 at 8:49 PM
Necesitas un trozo de alga kombu, la dejas unas horas en remojo y luego la pones a cocer sin que llegue a hervir, la sacas, apagas el fuego y metes las raspaduras de bonito ahumado (Katsuobushi) cinco minutos. Luego lo quitas del fuego y lo filtras con un colador y ya lo puedes usar.
(❤ ω ❤) 耶！！我和 KOMBU 在 #FURUM2025 一起表演！！！ 我们的小苹果！！！ 希望大家看得喜欢 o(*￣▽￣*)ブ 我们跳得很开心！！！ #fursuitfriday #fursuit
January 16, 2026 at 12:34 PM
(❤ ω ❤) 耶！！我和 KOMBU 在 #FURUM2025 一起表演！！！ 我们的小苹果！！！ 希望大家看得喜欢 o(*￣▽￣*)ブ 我们跳得很开心！！！ #fursuitfriday #fursuit
- ko je na 80, ven pobereš kombu in shitake
- doliješ sake, ščepec soli, držiš na 80 (ne zavret 3 minute)
- ohladiš in daš v omaro, večno drži
Reče se ji tudi 'shoyu tare' in je edina komponenta ramen juhe, ki je ne morš dobro narest isti dan, ko bi jedel.
Bonus dvojna namembnost za chashu:
- doliješ sake, ščepec soli, držiš na 80 (ne zavret 3 minute)
- ohladiš in daš v omaro, večno drži
Reče se ji tudi 'shoyu tare' in je edina komponenta ramen juhe, ki je ne morš dobro narest isti dan, ko bi jedel.
Bonus dvojna namembnost za chashu:
January 15, 2026 at 9:55 PM
- ko je na 80, ven pobereš kombu in shitake
- doliješ sake, ščepec soli, držiš na 80 (ne zavret 3 minute)
- ohladiš in daš v omaro, večno drži
Reče se ji tudi 'shoyu tare' in je edina komponenta ramen juhe, ki je ne morš dobro narest isti dan, ko bi jedel.
Bonus dvojna namembnost za chashu:
- doliješ sake, ščepec soli, držiš na 80 (ne zavret 3 minute)
- ohladiš in daš v omaro, večno drži
Reče se ji tudi 'shoyu tare' in je edina komponenta ramen juhe, ki je ne morš dobro narest isti dan, ko bi jedel.
Bonus dvojna namembnost za chashu:
Če je to standard, pol primaknem še eno rjavo omako.
pol litra sojine omake (Kikkoman npr)
0.5 dl mirin
0.5 dl sake
20 g kombu
3 suhe shitake gobe
- zmešaš sojino in mirin, pustiš en teden stat na pultu
- po kakšnem tednu daš not kombu, shitake
- pustiš čez noč, naslednji dan segreješ na 80°
pol litra sojine omake (Kikkoman npr)
0.5 dl mirin
0.5 dl sake
20 g kombu
3 suhe shitake gobe
- zmešaš sojino in mirin, pustiš en teden stat na pultu
- po kakšnem tednu daš not kombu, shitake
- pustiš čez noč, naslednji dan segreješ na 80°
January 15, 2026 at 9:55 PM
Če je to standard, pol primaknem še eno rjavo omako.
pol litra sojine omake (Kikkoman npr)
0.5 dl mirin
0.5 dl sake
20 g kombu
3 suhe shitake gobe
- zmešaš sojino in mirin, pustiš en teden stat na pultu
- po kakšnem tednu daš not kombu, shitake
- pustiš čez noč, naslednji dan segreješ na 80°
pol litra sojine omake (Kikkoman npr)
0.5 dl mirin
0.5 dl sake
20 g kombu
3 suhe shitake gobe
- zmešaš sojino in mirin, pustiš en teden stat na pultu
- po kakšnem tednu daš not kombu, shitake
- pustiš čez noč, naslednji dan segreješ na 80°
We’re finally serving our pickles & miso(s) as they were intended! It’s the Obon Pickle Bowl! This little baddie comes with seasoned sprouted brown rice loaded with 3 kinds of house-made pickles & 3 osozai as rotating bites (currently kinpira gobo, shiraae w/ leafy greens & braised ginger kombu)…
January 15, 2026 at 8:39 PM
We’re finally serving our pickles & miso(s) as they were intended! It’s the Obon Pickle Bowl! This little baddie comes with seasoned sprouted brown rice loaded with 3 kinds of house-made pickles & 3 osozai as rotating bites (currently kinpira gobo, shiraae w/ leafy greens & braised ginger kombu)…
Na zkvaseno.cz najdete i spoustu tipů okolo kimčchi, od klasiky po divočiny s ananasem.
Poprvé zkouším s korejskou chilli pastou gochujang a řasou kombu. Ředkev nebyla, tak šel dovnitř řapíkatý cerel. Vítej a prosperuj!
Poprvé zkouším s korejskou chilli pastou gochujang a řasou kombu. Ředkev nebyla, tak šel dovnitř řapíkatý cerel. Vítej a prosperuj!
January 15, 2026 at 11:11 AM
Na zkvaseno.cz najdete i spoustu tipů okolo kimčchi, od klasiky po divočiny s ananasem.
Poprvé zkouším s korejskou chilli pastou gochujang a řasou kombu. Ředkev nebyla, tak šel dovnitř řapíkatý cerel. Vítej a prosperuj!
Poprvé zkouším s korejskou chilli pastou gochujang a řasou kombu. Ředkev nebyla, tak šel dovnitř řapíkatý cerel. Vítej a prosperuj!
i think hebi can hear it audibly when kombu cracks a smile by even one pixel. like he's a freak of nature
January 15, 2026 at 2:15 AM
i think hebi can hear it audibly when kombu cracks a smile by even one pixel. like he's a freak of nature