Kombu is a dried edible kelp, used to make dashi and other Japanese stocks. It is savoury and rich in natural umami, not eaten on its own in most cases. A single sheet can flavour several litres of stock.
It is one half of the classic dashi pairing, alongside bonito flakes, and is also used in simmered dishes and pickles.
How it is used
How to prepare it
Wipe off the white powdery coating with a damp cloth rather than washing it, since this coating carries much of the umami flavour. Simmer gently rather than boiling hard, since a hard boil can make the stock bitter and slimy.
Storing it
Keep dried kombu sealed in a cool, dry cupboard, where it lasts for a long time. Once used for stock, it can be finely sliced and eaten as a side dish rather than thrown away.
Frequently asked questions
Is kombu the same as nori?
No. Nori is a thin, pressed sheet used for wrapping sushi, while kombu is a thick, dried kelp used mainly for stock. They come from different types of seaweed and are used very differently.
Can I reuse kombu after making stock?
Yes, once for a second, weaker batch of stock, or sliced thinly and simmered in soy sauce as a small side dish.
Read next
Shop this
Some links on this page are affiliate links. If you buy through them we may earn a small commission, at no extra cost to you.
- Dried kombu. The base for a proper dashi stock.
