What is Kombu?
Kombu is a type of seaweed that is related to kelp. It is a versatile pantry item that adds umami flavor, nutrients, and minerals to food. Most kombu comes from Hokkaido, Japan, but it is also grown in Korea and China, where it is called dashima and haidai, respectively. (Maine kelp is similar to kombu and can be used in its place.)
Dried kombu can be used to make dashi, which is a savory broth. It can also be put in salads or added to beans to make them easier to digest.
How does Kombu taste?
Kombu is mildly salty and has a hint of sweetness. It contains glutamic acid, which is the main ingredient in monosodium glutamate (MSG), which adds flavor and softens proteins.
Where can you buy Kombu?
You can find dried kombu in health food stores and East Asian markets. A white powder made from natural salts is often used to cover the strips. Just wipe it down with a wet cloth before you cook. Keep kombu in a container that doesn’t let air in and keeps it away from moisture and light.
How to use Kombu
Here are some of common ways to use this sea vegetable:
- To make vegetarian broth: Asian soups like miso, noodle soup, and tofu soup can be made with kombu to make a light broth. To make a quart of broth, put 4 cups of water and a 4–6-inch strip of kombu in a pot. Cover and cook for 20 minutes on low heat. Add soy sauce if desired. (The kombu strip you don’t use can be used in other recipes.)
- To make dashi: When you mix kombu with bonito, you get dashi, which is an important stock in Japanese cooking.
- To soften beans: Kombu’s amino acids soften beans and make them easier to digest. Add a 4 to 6 inch strip of kombu to a pot of beans that are cooking. When the kombu is stirred after an hour or two, it will fall apart. (Any pieces that fall off should be soft enough to eat, or you can take them out.)
- In stews: Use kombu to make vegetable stews taste better. Root vegetables like carrots, parsnips, and turnips go well with it.
- In salads: Put kombu in a pot, cover it with water, and let it cook on low heat for an hour or until it is soft. Make strips and put them on salads.
- As a condiment: Roast kombu in a dry skillet over medium heat until it gets crispy. It can be crushed or ground into a powder and used instead of salt. Sprinkle it over grains, tofu, and vegetables.
