Kombu (Japanese kelp)

A brown seaweed in the form of dark dried sheets with a salt bloom, saltish, with a rich marine taste, for dashi stock, miso soups and tsukudani.

Kombu (Japanese kelp) is a brown seaweed in the form of firm dark green or almost black dried sheets with a white salt bloom, saltish, with a rich marine taste and a high content of natural glutamate and iodine. It is soaked and simmered for dashi stock, added to miso soups, braised with soy sauce (tsukudani), added to rice, legumes, marinades and cut into salads.