What is Kombu?
Kombu is the most important ingredient used to prepare Japanese soup stock 'dashi'
Kombu belongs to the brown-algae family harvested on the coasts of Hokkaido, the northern island of the archipelago and in Tohoku, the north-eastern part of the main island of Honshu. There are various species of algae. Among them, those most commonly used for dashi (Japanese stock) are ma-kombu, rishiri-kombu, and rausu-kombu. Hidaka-kombu is simmered with seasonings and is eaten as a side dish such as simmered kombu or takiawase. Kombu that is used in the preparation of dashi is grown for two years and harvested from July through September.