Kombu (Seaweed, Kelp) • Pantry • Just One Cookbook

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Description

Kombu is an kelp seaweed and the cornerstone of Japanese cuisine. It's full of umami and rich in nutrients. Learn how to use it in your cooking!

Kombu, known as dasima in Korean, is one of the most popular seaweed varieties for cooking due to its rich umami flavor and versatility. Kombu is rich in glutamic acid, as can often be seen by the fine white powder on the kelp strips. Common in many Japanese dishes such as miso soup and seaweed salad. Kombu is also the sea vegetable traditionally used in Japan to make dashi broth. Add Kombu to dried beans when cooking to enhance both the flavors and texture as well as decrease the cooking time.

Emerald Cove Ready-to-Use Pacific Kombu Premium Dried Seaweed Non-GMO Vegan Kelp Naturally Gluten-Friendly for Dashi Furikake SE

Seaweed Recipes • Just One Cookbook

Rausu Oni Kombu Seaweed is a pre-cut, ready-to-use kombu kelp for making dashi stock. It is not only made with excellent quality Rausu Oni Kombu kelp from Hokkaido, but also conveniently cut into the perfect size for cooking and packed in a cylinder for easy storage. Because kombu kelp is esteemed when it’s big and thick, premium dried kombu kelp products available in the market tend to be too big to handle in the home kitchen.

Izuri Kombu - Rausu Oni Kombu (0.88oz)

If you're on the hunt for authentic kombu seaweed but find yourself unable to find quality kombu in your local Asian supermarket, then consider trying J Taste Hidaka Kombu. J Taste Kombu comes in the form of an economy-sized pack of dried kombu, sourced directly from the Hidaka subprefecture in Hokkaido, Japan. Hidaka kombu, also affectionately known as Mitsuiishi, stands out among the seven distinct kombu species harvested in Hokkaido.