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Home » Vegetables » Seaweed » Kombu

Kombu

Kombu is an edible seaweed popular in Japan, and particularly in the Okinawa region.

It is a kelp, with thick, wide leaves several yards (metres) long. They are dark brown to greyish-black; the darker the colour the better.

The kelp is harvested, sun-dried, and folded into sheets. When dried, a whitish powder appears on it.

Over 90% of Kombu sold is farmed.

Kombu can be used as a wrap around foods, or pickled in small strips. Small pieces of it can appear in oden.

It is one of the two key ingredients in the broth that Japanese call “Dashi”, along with bonito (dried tuna) flakes.

When sold shredded, it is called “Oboro kombu” or “nalto kombu.”

Kombu is naturally rich in MSG.

Cooking Tips

Don’t wash kombu under running water or in water; instead, wipe any dirt off it with a cloth. The whitish powder adds flavour; that is why you don’t want to wash it away.

It needs to be soaked at least 20 minutes before use, unless simmering it for dashi.

If eating as a garnish, simmer dried kombu for 1 to 2 hours to soften.

Language Notes

Also spelt “konbu” in English.

Other names

Scientific Name: Laminaria japonica
French: Konbu
Chinese: Haidai

This page first published: Sep 27, 2010 · Updated: May 12, 2018.

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Tagged With: Japanese, Seaweed

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