kombu

简明释义

英[ˈkɒm.buː]美[ˈkɑm.bu]

n. 海带

英英释义

单词用法

同义词

反义词

例句

1.If you take some Moringa, spirulina, nettles, rosehip, kombu, hemp, lentils, lemon, chili pepper, sugar, olive oil and coconut oil you have approximately the food spectrum of what you are looking for.

如果你食用辣木茶、螺旋藻、荨麻、玫瑰果、海带、大麻、扁豆、辣椒、柠檬、糖、橄榄油、椰子油，这些几乎就是我们所寻找的全食谱。

2.If you take some Moringa, spirulina, nettles, rosehip, kombu, hemp, lentils, lemon, chili pepper, sugar, olive oil and coconut oil you have approximately the food spectrum of what you are looking for.

如果你食用辣木茶、螺旋藻、荨麻、玫瑰果、海带、大麻、扁豆、辣椒、柠檬、糖、橄榄油、椰子油，这些几乎就是我们所寻找的全食谱。

3.Kombu can be deep-fried or sauteed as a vegetable, and it appears in the simmered dishes known as nimono, which is one of the principal ways of serving vegetables.

海带可油炸或炒蔬菜，它还出现在被称为煮物(nimono)的炖菜器皿中，这是提供蔬菜的主要途径之一。

4.An essential part of the soup is the stock known as “dashi, ” which is classically made from katsuobushi (dried, cured skipjack tuna) and the kelp known as kombu.

汤的一个十分重要组成部分，是被称为“鱼汤”的原料，这是一种经典做法，由日本木鱼（katsuobushi）（干燥，固化后的鲣鱼）及被称作海带的海藻灰做成。

5.I added some kombu to the pot to enhance the flavor of the soup.

我在锅里加了一些昆布来增强汤的味道。

6.The kombu seaweed is rich in umami, making it a great ingredient for broths.

昆布海藻富含鲜味，是高汤的绝佳成分。

7.When making dashi, you must soak the kombu in water first.

制作出汁时，首先必须将昆布浸泡在水中。

8.You can find kombu in most Asian grocery stores.

你可以在大多数亚洲杂货店找到昆布。

9.The health benefits of kombu include high iodine content and antioxidants.

昆布的健康益处包括高碘含量和抗氧化剂。

作文

Kombu, a type of edible kelp, is often used in Japanese cuisine to enhance the flavor of various dishes. It is a key ingredient in dashi, a traditional Japanese stock that serves as the foundation for many soups and sauces. The unique umami flavor that kombu imparts is due to its high concentration of glutamic acid, which is one of the five basic tastes recognized by humans. This makes kombu not only a flavorful addition to meals but also a nutritious one, as it is rich in vitamins and minerals. In addition to its use in dashi, kombu can be found in salads, pickles, and even as a seasoning for rice dishes. When cooked, it becomes tender and can absorb flavors from other ingredients, making it a versatile component in many recipes. For those who are health-conscious, kombu is low in calories and fat, while being high in dietary fiber, which is beneficial for digestion. The process of preparing kombu is relatively simple. It is typically sold dried and must be rehydrated before use. To do this, one can soak it in water for several hours or simmer it briefly in boiling water. This rehydration process not only softens the kelp but also releases its flavors into the liquid, creating a rich broth. Culturally, kombu holds significance in Japan, where it is often associated with celebrations and special occasions. The word ‘kombu’ is derived from the Japanese term for this sea vegetable, and it is often given as a gift during weddings and other important life events, symbolizing happiness and prosperity. Thus, kombu is more than just an ingredient; it represents a connection to tradition and culture. As the global culinary scene continues to evolve, kombu has gained popularity beyond Japan. Chefs and home cooks alike have begun to explore its potential in fusion dishes, incorporating it into various cuisines around the world. Whether used in a classic miso soup or as a unique twist in a modern salad, the versatility of kombu offers endless possibilities. In conclusion, kombu is a remarkable ingredient that showcases the depth of flavor found in nature. Its umami taste, nutritional benefits, and cultural significance make it a valuable addition to any kitchen. As more people become aware of the benefits and uses of kombu, it is likely to continue to grow in popularity, inspiring creativity and innovation in cooking. Embracing this extraordinary kelp not only enhances our meals but also connects us to the rich traditions of Japanese cuisine.

昆布是一种可食用的海带，常用于日本料理中，以增强各种菜肴的风味。它是高汤的关键成分，高汤是许多汤和酱汁的基础。昆布所赋予的独特鲜味源于其高浓度的谷氨酸，这是人类认知的五种基本味道之一。这使得昆布不仅是美味的添加物，而且营养丰富，因为它富含维生素和矿物质。 除了用于高汤外，昆布还可以在沙拉、腌制菜和米饭菜肴中找到。当烹饪时，它会变得柔软，并能吸收其他成分的味道，使其成为许多食谱中的多功能成分。对于关注健康的人来说，昆布热量和脂肪含量低，而膳食纤维含量高，有助于消化。 准备昆布的过程相对简单。它通常以干燥的形式出售，使用前必须重新水合。为此，可以将其浸泡在水中几个小时，或在沸水中稍微煮沸。这一水合过程不仅软化了海藻，还释放出其风味，形成丰富的汤底。 在文化上，昆布在日本具有重要意义，通常与庆祝活动和特殊场合相关联。“昆布”这个词源于日语中对这种海藻的称呼，常作为礼物赠送在婚礼和其他重要生活事件中，象征着幸福和繁荣。因此，昆布不仅仅是一种成分；它代表了与传统和文化的联系。 随着全球烹饪场景的不断发展，昆布的受欢迎程度也超越了日本。厨师和家庭厨师们开始探索其在融合菜肴中的潜力，将其融入到世界各地的各种菜系中。无论是在经典的味噌汤中使用，还是作为现代沙拉中的独特变化，昆布的多样性提供了无尽的可能性。 总之，昆布是一种非凡的成分，展示了自然界中的深厚风味。其鲜味、营养益处和文化意义使其成为任何厨房中宝贵的补充。随着越来越多的人意识到昆布的好处和用途，它可能会继续受到欢迎，激发烹饪中的创造力和创新。拥抱这种非凡的海藻不仅提升了我们的餐点，还将我们与日本料理的丰富传统联系在一起。