Comments on: Japanese Ingredient #4 – Konbucha, NOT Kombucha

By: Bleach Episode

Bleach Episode — Tue, 08 Dec 2009 00:15:03 +0000

Hi, i just thought i’d post and let you know your website looks a bit odd on the Devious browser. Anyhow keep up the good work.

By: Dason

Dason — Tue, 10 Nov 2009 05:27:17 +0000

If you want to lower blood cholesterol, decrese constipation, and recover from exhaustion then drink Ume Konbucha (梅こんぶ茶) On the other hand if you want to prevent High blood pressure, neuralgia, diabetes mellitus, stomach ulcers. Then you should go with Konbucha (昆布茶). It is also believe that it is effective to reduce the size of some tumors.

By: Eugene

Eugene — Mon, 09 Nov 2009 21:38:34 +0000

nice! When I go to the Nijiya Market I think they only carry the root konbucha by some reason and I couldn’t really find the kobucha. The packaging of the two looks very similiar by the way. I’ll add both pictures I guess. Also I have though of buying the ume flavoured konbucha powder- don’t really know what to do with it.

By: Dason

Dason — Mon, 09 Nov 2009 20:10:02 +0000

The one you have in your picture are call root konbucha (根こんぶ茶), are made from the root of konbu(昆布根), it sold for $5.25/55gram in power form. The konbucha (昆布茶), which are made from konbu's kelp (昆布) itself, are sold for $5.77/140gram in its power from. Also the nutrution of konbu root are better than the kelp.

By: Eugene

Eugene — Fri, 06 Nov 2009 03:25:52 +0000

Yes that’s right. Essentially it is kelp powder that is in Konbucha

By: Japanese Ingredient #5 – M.S.G. – Fifth sense of taste - 100 Kinds of Sushi

Thu, 05 Nov 2009 05:12:38 +0000

[...] so good most of the time. In Japanese cuisine, miso paste are widely used (and in other variation, konbucha is also used). Most of the miso paste is added with MSG, and usually the MSG is extracted from [...]

By: Yo

Yo — Tue, 03 Nov 2009 05:14:20 +0000

nice recipe idea i dont see a lot of people trying konbucha in a dish!
however id like to point out something there:
konbucha and kombucha are two different things. the one you used is called Konbucha and is a powder made of a type of Kelp (which is called Konbu/kombu in Japan and also used in soups).
it has glutamic acid and seasalt
on its so its naturally salted.

Kombucha is not japanese origin but they gave it its name and its created from yeast and fermenting process not from kombu/konbu despite its name.
http://www.seedsofhealth.co.uk/fermenting/kombucha.shtml
i know its confusing konbucha powder isnt that common outside of japan.