| Kombu (Kelp) | | | | | | | Kombu is a general term for brown algae. There are various species of algae. Among them, those most commonly used as dashi (Japanese stock) materials are makombu, rishiri-kombu, rausu-kombu and hidaka-kombu which are only harvested around the island of Hokkaido in northern Japan. Kombu, growing 3-10 meters long in two years on the coasts of Hokkaido, is harvested and sun dried on the beach before being shipped. Only Kombu which has matured for two years is used for cooking, as one-year-old kombu, called ‘water kombu’, does not contain the rich components needed for a good flavour.
Glutamate in natural form of ingredient (mg/100g): 2204
How to make dashi
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