Mystery ingredient / Kombu

Hey there, time traveller!
This article was published 26/02/2011 (5333 days ago), so information in it may no longer be current.

What is it?

A type of edible kelp from the genus Laminaria that grows in the cold waters off the northern coast of Japan and a primary source of flavour in that country’s cuisine.

The leathery seaweed has an extensive history in Japan, not only as a valuable food source, but as a form of currency and an article of tribute.

Looks like:

Kombu can be found fresh, dried, pickled and frozen in many Asian markets. It starts off a dark brown-green colour and gets even darker as it dries. The dried strips look like beef jerky.

Tastes like:

The savoury flavour of kombu is known as “umami” and is considered the fifth basic taste in Japanese food.

Used in:

In Japan, kombu is often eaten as is, but it’s most commonly used as a base — to create a stock, much as we in the West use chicken or beef to create stocks. The kelp contains glutamic acid, which enhances flavour and gives the kombu stock its body.

Kombu is a chief ingredient in dashi– a classic Japanese soup stock that forms the base for miso soup. Simmered pieces can be added to stews and casseroles, while pickled kombu may be served as a condiment or a small starter salad or snack.

Found at:

Organic Planet Worker Co-op, 877 Westminster Ave.