A STICKY SLIMY WAY TO TURN BACK THE CLOCK ON THE AGING PROCESS:
KONBU, RICH IN IODINE AND CALCIUM FOR LONG LIFE (Part 6)
Traditionally, konbu was prized as an offering at various events and celebrations throughout the year. In the Edo Period, cooks began using it to draw broth, but it was not until the mid-1900s that it became widely used.
Long known for its diuretic properties, konbu recently attracted a great deal of attention when it was discovered to contain components which help prevent cancer.
The sliminess of konbu comes from water-soluble fibers. These fibers promote healthy intestinal function and help prevent hypertension and arteriosclerosis.
Well-known as a food that enhances long life, konbu is also rich in calcium, which helps prevent osteoporosis and promotes strong bones.
Konbu is very rich in iodine, even among seaweeds. Iodine aids growth and energizes the body’s basic metabolism once we are fully grown. Iodine deficiency makes the body prone to obesity and can lead to tumors of the thyroid. For these reasons, we should eat lots of konbu.
Konbu also contains alginic acid which helps eliminate poisons such as cadmium from the body.
Tororo Konbu Musubi and Soup
Ingredients: Tororo konbu (tangled flakes, shaved thin), rice, hanagatsuo (shaved bonito flakes), soy sauce and hot water.
1. Shape warm rice into a musubi (rice ball).
2. Carefully spread apart the torero konbu and wrap around the musubi.
3. Place remaining tororo konbu in a bowl, add hanagatsuo and some soy sauce. Pour hot water over the top and stir.
(Translated by Roy Mashima)
(The information provided should not be construed as medical advice or instruction. Consult your physician before attempting any new program. Readers who fail to consult appropriate health authorities assume the risk of developing serious medical conditions.)