Kombu

Kombu is a type of edible kelp widely used in East Asian cuisine, particularly in Japan, Korea, and China. It is a key ingredient in making dashi, a Japanese stock that forms the base of many dishes. Kombu is harvested from cold sea waters and is available year-round, with the best quality typically found in late fall to winter. It is sold dried and can be rehydrated to add umami flavor to soups, stews, and broths. Kombu can also be eaten on its own, pickled, or used to wrap rice and fish for onigiri or sushi.

Kombu Synonyms

Dasima (Korean)
Haidai (Chinese)

Kombu Substitutes

Different Forms/Types of Kombu

Dried

Kombu typically comes in dried sheets or strips. This form is most common and can be rehydrated for use in broths, soups, and other dishes.

Fresh

Though less common, fresh kombu can sometimes be found at specialty markets. It's more perishable but offers a vibrant flavor and texture.

Powdered

Kombu can also be found in powdered form, which is convenient for adding a quick umami flavor to dishes without the need to rehydrate.

How to Choose Kombu

When selecting dried kombu, look for thick, dark green sheets that have a white powdery substance on the surface, which is a sign of umami-rich compounds. The kombu should be pliable but not too brittle. Avoid any kombu that looks too faded or has an overly fishy smell, as this could indicate it is past its prime. For powdered kombu, ensure it's from a reputable brand and check for any additives if you're looking for a pure product.

Cooking/Prep Tips for Kombu

Kombu, a type of edible kelp, is a cornerstone of Japanese cuisine known for its ability to impart umami and enhance the flavors of dishes. When cooking with kombu, it's important to gently clean it with a damp cloth to remove any dirt or impurities without stripping away its natural umami-rich powdery surface. Kombu should be simmered at low temperatures to extract its maximum flavor without becoming slimy. For making stocks like dashi, kombu is often removed right before the water reaches a boil to prevent bitterness. After its initial use, kombu can be repurposed in other dishes, such as simmered vegetables or chopped into salads for added texture and taste.

Shelf Life of Kombu

Dried kombu should be stored in a cool, dry place away from sunlight. Keep it in an airtight container to prevent moisture from softening it. Powdered kombu should also be stored in an airtight container and used within a few months for best flavor. Fresh kombu, if available, should be refrigerated and used within a week.

Recommended Brands for Kombu

dried kombu: Wakame

powdered kombu: Kaneso Tokuyou Hanakatsuo

Cooking Techniques for Kombu

Grilling: Grilled kombu can be a flavorful addition to dishes. Lightly oil and grill it over a medium flame until it becomes crisp. This can then be ground into a powder and used as a seasoning or garnish.

Pickling: Kombu can be pickled in a mixture of vinegar, sugar, and salt. This preparation, known as tsukudani, preserves the kombu and imparts a sweet and tangy flavor, making it a great condiment for rice or other dishes.

Simmering: Kombu is most commonly used to make dashi, a fundamental Japanese stock. To prepare, soak kombu in cold water for 30 minutes to an hour, then heat the water to just below boiling before removing the kombu. This method extracts its flavor and the glutamic acid that contributes to umami.

Popular Kombu Recipes

Dashi (Japanese soup stock)
Kombu Tsukudani (Simmered Kombu)
Kombu Onigiri (Seaweed Rice Balls)

Kombu Nutritional Information (100g)

fat: 0.56 g
fiber: 1.3 g
sugar: 0.3 g
protein: 1.68 g
calories: 43 kcal
carbohydrates: 9.57 g

Flavor Combinations

Kombu pairs well with ingredients that benefit from its savory depth, such as mushrooms, soy sauce, and miso. It's also commonly used with bonito flakes in dashi to create a complex flavor base. Kombu complements the delicate flavors of tofu and seafood, and can be used to season grains or beans. Its umami quality balances well with acidic ingredients like vinegar or citrus, enhancing dressings and sauces.

Allergen Information

Kombu is not a common allergen, but those with iodine sensitivity or thyroid conditions should consult with a healthcare provider before consuming kombu due to its high iodine content.

Ingredient Comparisons

Recipes with Kombu

Steamed Halibut with Ponzu Sauce