Kishibori or Kayanoya kombu are widely available online, and a solid choice for a clean, reliable dashi. Kombu is dried kelp, the base ingredient of Japanese dashi stock and a seasoning for simmered dishes.
What to check on the label
Kombu vs bonito flakes for dashi
| Type | Role | Best for |
|---|---|---|
| Kombu | Umami base, mild flavour | The first stage of dashi, simmered gently |
| Bonito flakes (katsuobushi) | Smoky depth | Added after the kombu is removed |
FAQ
Do I need to soak kombu before using it?
Soaking for 20 to 30 minutes, or overnight in the fridge, gives a cleaner-tasting dashi than adding it dry.
Can I reuse kombu after making dashi?
Yes, once for a second, weaker batch, or finely sliced into a simmered side dish.
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- Kombu. Dried kelp for a proper dashi stock.
