What is kombu? The seaweed behind dashi
What is kombu
A kelp of the genus Laminaria that grows in cold waters, especially around Hokkaido. It is harvested, sun-dried and stored in thick sheets, often with a white powder of natural salts and sugars that should not be washed off.
Why it gives so much flavour
Kombu is high in glutamic acid, the source of umami. Steeped in hot water, without boiling, it releases that flavour without bitterness, which is why it is the base of dashi.
A kelp of the genus Laminaria that grows in cold waters, especially around Hokkaido.
Uses in the kitchen
Besides dashi, it is used to cook pulses and rice, added to the water for sushi rice, pickled, made into tsukudani or sliced thin for salads. It can also cure fish (kobujime), passing on flavour and firmness.
How to store it
Keep it in a dry, dark place in a closed container. It lasts months and the flavour concentrates over time.
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