Japanese Ingredients

Kombu 昆布

Kombu is seaweed and it is an important part of Japanese cuisine. It can be found fresh, dried, pickled, and frozen in many Asian markets.

The plant contains a high concentration of free glutamate, which creates the famous savory “fifth taste” in Japanese cuisine. Kombu is used in a variety of dishes such as nabe (hotpot), kobumaki (rolled konbu) and tsukudani (salted and sweetened preserved foods).Kombu is one of the main basic dashi ingredients.

Kombu is rich in vitamins and minerals such as iodine.