Sea Vegetable
Kombu
Kombu is thick dried kelp (mainly Saccharina japonica and related Laminariales) used to make dashi stock and to season simmered dishes. It is rich in natural glutamates, giving deep umami without fish when used carefully. Sold as wide dried strips, knots, and powder. A short cold or gentle hot soak extracts flavour; prolonged boiling can turn stock slimy or bitter.
Also known as: Kombu, Dashima, Haidai, Kelp / Kombu
Explore further
Breeds, cuts & preparations
Variety
Hidaka KombuLaminaria digitataMa-kombuOarweedRausu KombuRishiri KombuRoyal KombuSaccharina japonicaSaccharina latissimaSugar KelpThick Kombu
Source
AquacultureOutdoor FarmedWild
Provenance
Fair TradeHand HarvestedOrganicSeasonalSingle OriginSustainableWild Harvested
Preparation
BoiledDriedFlakeFreshFrozenPickledPowderRoastedSalad CutSheetSoakedSteamedStripToastedWhole
CommonCharacteristic
BrinyDeepMarineMineralOceanicSavourySubtleUmami
History
JP
Northern Japanese coastal communities harvested kelp as food and tribute goods.
JP
Kombu trade routes from Hokkaido supplied Kyoto and Osaka dashi cookery.
JP
Scientific identification of glutamate in kombu helped explain umami as a taste.
Cultivated and wild kombu entered global Japanese grocery supply for home dashi.