Re:tofu-na Linda kelp and nori and kombu

[Guest guest]

I use kombu for cooking, it's nothing like the nori . Kombu is thick like

jerky. It takes a long time to soften and ends up like a cooked veggie in bean

and soup dishes, won't stick to your throat.

If you take a thin nori wrapper and cut into teeny bits you will use in a

salad type dish, it won't be cooked and you will have no problem with it getting

stuck in your throat. Kelp powder is sometimes harder to find and more

expensive.

Yes, nori has more of a sea taste so it just takes a little.

How much kombu did you use? I usually put a 2 x 2 inch chuck in my pot of

beans or soup.

I know that stuck in the throat feeling, This cheap white bread does that

too.LOL Donna

 

linda <lindai81 wrote:

Donna have you done this? Do you take the nori and grind it first? I didn't

have any kombu one day and used a sheet of nori, tearing it up into tiny

pieces...it was for beans so it cooked for a while, but some of it softened and

some of it didn't. Some pieces were crunchy, some were soft, but some of it got

stuck in our throats annoyingly causing some unpleasant coughing to dislodge it.

Wouldn't you have to use the blender or processor for using it in the tofu-na? I

would think that the powder would work ever so much better. I also thought that

the nori had more of a fish flavor (could have been the brand) than the kombu,

which is great in vegan sushi but at times a bit overwhelming with beans. But

would guess if you were going for the fake tuna then that would be a benefit.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

-

purplepassion

 

That is a good sandwich filler. Now do you have an Asian market near you?

You can get any nori seaweed sushi wrapper and take kitchen scissors and cut it

in very teeny pieces, that will work. If you can find kelp powder that's even.

If you like in the area where they sell wasabi powder and seasonings, therer

should be small glass bottles of sesame seeds and bits of dried seaweed to shake

on rice. That is very good in the tofuna also.

Good luck, enjoy and experiment! Donna

 

 

 

[Guest guest]

I never have any problem with the kombu in my soups/beans anything that cooks

for a bit. I get it shredded at the Asian store here and really enjoy it. It

adds to the flavor and thickens up the sauce a bit. It was the use of the nori

in a bean soup that was a problem. It is great for sushi, but sure didn't like

it when it didn't soften up properly and got stuck. That is why I was wondering

if Nori wouldn't be a problem and if one shouldn't then use the powder instead

in the tofu-na.

linda

" Whatever you do will be insignificant and it is very important that you do it. "

Mohandas Gandhi

 

linda's Growing Stitchery Projects: womyn47

-

purplepassion

 

I use kombu for cooking, it's nothing like the nori . Kombu is thick like

jerky. It takes a long time to soften and ends up like a cooked veggie in bean

and soup dishes, won't stick to your throat.

If you take a thin nori wrapper and cut into teeny bits you will use in a

salad type dish, it won't be cooked and you will have no problem with it getting

stuck in your throat. Kelp powder is sometimes harder to find and more

expensive.

Yes, nori has more of a sea taste so it just takes a little.

How much kombu did you use? I usually put a 2 x 2 inch chuck in my pot of

beans or soup.

I know that stuck in the throat feeling, This cheap white bread does that

too.LOL Donna

 

linda <lindai81 wrote:

Donna have you done this? Do you take the nori and grind it first? I didn't

have any kombu one day and used a sheet of nori, tearing it up into tiny

pieces...it was for beans so it cooked for a while, but some of it softened and

some of it didn't. Some pieces were crunchy, some were soft, but some of it got

stuck in our throats annoyingly causing some unpleasant coughing to dislodge it.

Wouldn't you have to use the blender or processor for using it in the tofu-na? I

would think that the powder would work ever so much better. I also thought that

the nori had more of a fish flavor (could have been the brand) than the kombu,

which is great in vegan sushi but at times a bit overwhelming with beans. But

would guess if you were going for the fake tuna then that would be a benefit.