Description

An edible variety of kelp used in Japanese cuisine, commonly available dried in sheets. Kombu contains a good amount of glutamic acid, which allows it to impart a good umami flavor to dishes. Some recipes recommend cleaning the kombu before use, but this is typically not necessary with commercially purchased kombu. The white powder on the kombu should not be removed - it contributes to the umami flavor. The kombu itself isn't usually eaten, but is used to impart flavor to other ingredients. However, it can indeed be eaten, but requires long cooking times or pickling.

Recipes using this ingredient