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Miso, kombu and beans??? Help?
Started
by Lea F.
on December 23, 2009
I cook brown rice with kombu, I throw away the kombu when done cooking. Should I be cutting it up and eatting it with the rice? In Mina Dobic's book she is writting that she is eatting brown rice WITH kombu? My miso isn't dissolving entirely. Still specks throughout. Am I doing something wrong or is this normal? So afraid to overheat and kill enzymes? I soak beans overnight. Am I throwing away important vitamins, minerals and nutrients with the soaking water? Help!
Lea, this really depends on the recipe..some say to soak and cook, some recipes say to drain and discard...I always follow the recipe the first time then make adjustments later if needed. Take care!!
I can't find kombu! Does it have any other name?
I think kombu is delicious and it's good for you, plus throwing it out seems wasteful (at least compost?)...I say eat it! :) Kombu is available at Whole Foods, local natural grocers in my area (Berkeley, CA) and at the neighborhood Japanese market. I've never seen it with another name, but I'm not expert. Good luck! :)
I eat everything! Alicia mentions using a small amount of the broth to dissolve the miso then adding - that works great for me.
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