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🍽 | "Housework Yarrow !!!" Tutorial Fukuda's [Tomatoes with salted kelp] If you make it, it's delicious this time of the year!


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"Kaji Yarrow!!!" Tutorial Fukuda's [Tomatoes with salted kelp] is delicious in this hot season!

 
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After mixing everything together, I added some salted kombu seaweed to my liking.
 

I'm a housewife who can't cook at all. My husband is in charge of cooking, but as my child grows older, I also... → Continue reading

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    Salt kelp

    Salt kelp(Kelp) was diced or shreddedKelpBoiled in salt or soy sauce.Or it is boiled down and salted.Or a food made by boiling kelp and sprinkling salt on it.For flavoringsugar, Mirin, etc. may also be used.

    Overview

    KelpJapanese cuisine Ofsoup stockIt is one of the materials[1]..Because it is a soup stock material and also a seaweed[2], "Dashi-gara", which is made from soup stock, is tsukudani, a cooking ingredient,Konbu candyIt has been used in various ways.Salted kelp is one of them.

    The shapes and seasonings used vary depending on the region and household, and the shapes are roughly divided into two types: diced and shredded.If you cut it into julienne from the beginning, the kelp will have "twist" and "twist", so some diced salted kelp is cut into julienne.There are various seasonings, such as using only salt, soy sauce, and sugar soy sauce.Soft type that can be eaten as it is,OchazukeThere are two types of hard type, such as simmered dishes and simmered dishes, which can be rehydrated with hot water.

    When vinegar is added, the osmotic pressure and the properties of cellulose and calcium alginate change and the kelp becomes soft.[3], Sometimes vinegar is added first and then boiled.In addition, the addition of salt improves the shelf life.

    History

    In the Heian period, kelp was already usedSoy sauceA dish stewed in (Hishio) was being made.In the Kamakura period, Japanese people advanced to Ezo (Hokkaido).[4], A route from Ezo to the Sea of ​​Japan side has been developed, and kelp has come into the mouth of the common people, centering on the Sea of ​​Japan side, Osaka (the kelp was brought from Shimonoseki via the Seto Inland Sea). ..The development of Ezo (Hokkaido) progressed during the Edo period,Westbound route,Eastbound routeWith the development of kelp, more kelp came into Edo and Osaka, and kelp tsukudani became popular.Held in Ueno and Tennoji, Osaka in the Meiji eraNational Business ExpositionThen the store that exhibited salt kelp won the award[5], The name of salted kelp has come to be known all over Japan.This salted kelp was a type of kelp boiled in soy sauce with a wet surface. In 1949, Toshisuke Yamamoto invented a salt-blown salted kelp that boiled down kelp to bring out salt and glutamic acid.[6].. In 1966FujiccoLaunched mass-produced kelp at the factory[7].

    Nutrition

    Salted kelp contains various nutrients[8][9].

    Dietary fiber 

    Dietary fiberIs a general term for food components that cannot be digested by human digestive enzymes.It has an intestinal regulating effect.

    Iodine

    IodineIs one of the minerals.Involved in thyroid hormone growth hormone.

    Sodium (salt)

    sodiumIs often taken in the form of salt and helps balance water in the body, but both deficiency and overdose can be harmful to health. Daily intake standard is less than 1g per day for women over 18 years old, less than 1g for men[10].

    Fucoidan

    FucoidanIs effective in improving epidemics and liver function, and preventing blood clots and hyperglycemia.[11].

    Alginic acid

    Alginic acid TheDietary fiberone of.Has an intestinal regulating effect

    iron

    Iron is in red blood cellshemoglobinBecomes a component of.Insufficient hemoglobin leads to anemia.

    taste

    For kelpGlutamic acidBecause it contains[12]I feel umami.Also, by adding salt in addition to this glutamic acid Taste interaction The umami of glutamic acid is even more pronounced due to the contrasting effect of[13]..When sugar or the like is added, further taste interactions are created.When it is made by adding soy sauce, the taste is further enhanced by adding glutamic acid, aspartic acid, sugar, acidity, and bitterness of the soy sauce.Inosinic acidMeat and bonito, includingGuanylic acidSynergistic effect of interaction by eating in combination with other umami ingredients such as[14][15]You can feel the umami even more.

    Usage

    It is widely used as a side dish for tea and rice, as a chopstick rest for anmitsu and soup powder at sweets, as well as for ochazuke, rice balls, cooked rice, stir-fried foods, and simmered foods.When used as a sweet chopstick rest, the saltiness of salted kelp has the effect of enhancing the sweetness of the sweetness.Utilizing the blackness of the color,Character dialectIt is sometimes used for parts such as "eyes".

    footnote

    1. ^ "Types of dashi (dashi) and how to make and make delicious soup stock | Dashi specialty page | Pintle”(Japanese). Dashi specialty page | Pintle. April 2018, 10Browse.
    2. ^ "What is kelp? | Konbu Net (Japan Kombu Association)”(Japanese). Konbu net. April 2018, 10Browse.
    3. ^ "Do you eat kelp after taking soup stock?Do not eat?". www.minamitohoku.or.jp. April 2018, 10Browse.
    4. ^ "A corner of Hokkaido history that you can understand well". heartland.geocities.jp. April 2018, 10Browse.
    5. ^ "Ayumi of the Shinto sect Founded in the first year of Tenmei History Footprints, cultural assets | About the Shinsou |”(Japanese). kansou.co.jp. April 2018, 10Browse.
    6. ^ "Traditional gem "Ebisume" | Salted kelp Ebisume / Tsukudani kelp gifts from Osaka [Oguraya Yamamoto]”(Japanese). ogurayayamamoto.co.jp. April 2018, 10Browse.
    7. ^ "The 50th anniversary of the birth of "Fujikko (Shiokonbu)"! Fujicco Fresh Blog | Know and Enjoy | Fujicco Co., Ltd.”(Japanese). Fujicco Fresh Blog. April 2018, 10Browse.
    8. ^ “Kelp nutrition | Kelp course | Kurakon Co., Ltd.” (Japanese). Kurakon Co., Ltd.. https://www.kurakon.jp/ency_kombu/11.html April 2018, 10Browse. 
    9. ^ "What is the nutrition and effect of salted kelp? | Good club”(Japanese). ryoko-club.com. April 2018, 10Browse.
    10. ^ "Sodium Function and Daily Intake | Healthy Longevity Net”(Japanese). www.tyojyu.or.jp. April 2018, 10Browse.
    11. ^ "6 effects of fucoidan-good club”(Japanese). ryoko-club.com. April 2018, 10Browse.
    12. ^ "What are the other three major umami ingredients, [inosinic acid] and [glutamic acid]? That is the dried shiitake mushroom [guanylic acid]! | Himeno Ichiro Shoten Founded in the XNUMXth year of the Meiji era." (Japanese). Himeno Ichiro Shoten Founded in the XNUMXth year of the Meiji era(July 2017, 8). http://shiitake-himeno.co.jp/blog/2631 April 2018, 10Browse. 
    13. ^ "[Basic taste] Interaction of tastes-Tokyo cooking school / cooking school | Obtained a cooking license from Nihon Cooking Academy" (Japanese). Tokyo Culinary School / Culinary College | Obtained a Culinary License at Nihon Cooking Academy(July 2016, 5). http://www.nihon-chouri.ac.jp/glossary/kihonaji/ April 2018, 10Browse. 
    14. ^ “The secret of the deliciousness of kelp | Kombu course | Kurakon Co., Ltd.” (Japanese). Kurakon Co., Ltd.. https://www.kurakon.jp/ency_kombu/13.html April 2018, 10Browse. 
    15. ^ "[Basic taste] Interaction of tastes-Tokyo cooking school / cooking school | Obtained a cooking license from Nihon Cooking Academy" (Japanese). Tokyo Culinary School / Culinary College | Obtained a Culinary License at Nihon Cooking Academy(July 2016, 5). http://www.nihon-chouri.ac.jp/glossary/kihonaji/ April 2018, 10Browse. 

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