Kombu

Kombu is a type of edible kelp commonly used in Japanese cuisine, particularly for making dashi (a flavorful broth base). It is typically sold dried and can be rehydrated for use in cooking. Kombu has a rich, savory flavor due to its high umami content, making it a key ingredient in many traditional Japanese dishes.

Besides being essential for dashi, kombu is also used in soups, stews, sushi rice, and as a flavor enhancer in various simmered dishes like kombu-maki (rolled kelp). Its mild, earthy taste complements a wide range of ingredients, adding depth and complexity to dishes. Kombu is also highly nutritious, packed with iodine, calcium, and other minerals.