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!
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! :)