Kombu (dried kelp)
昆布 kombu / 다시마 dasima
- Flavor and role
- Dried kelp rich in glutamic acid, giving a clean, deeply savoury broth.
- Typical dishes and uses
- Japanese dashi (with bonito flakes), anchovy and kelp stock, shabu-shabu, flavouring sushi rice vinegar.
- Substitutes
- A little dashi powder or hondashi (bonito stock powder). If you have neither, use water in which shiitake have been soaked.
- Storage
- 1-2 years airtight in a dry place. The white powder on the surface is savoury flavour, so do not wash it off; just wipe lightly with a damp cloth. Remove it just before the water boils (about 60-80°C) to avoid sliminess.
- Main countries
- Japan · Korea
- Used in this book
- Jeonju-Style Kongnamul Gukbap (Soybean Sprout Rice Soup)Tofu & Wakame Miso SoupOden (Japanese Dashi Simmered Pot)Homemade Shoyu RamenShabu-ShabuSujebi (Hand-Torn Dough Soup)Tteokbokki (Spicy Rice Cakes)Kitsune UdonYosenabeAnchovy-Stock Pear Gimjang KimchiMiso-Kombu Vegan Mak-KimchiBudae Jeongol with Brisket Broth and Aged Chilli PasteIchiban-Dashi Chawanmushi with Silver Dashi GlazeMiso-Butter Salmon Congee with Corn and Nori (Japanese × Cantonese)Hand-Cut Dak-kalguksu in Clear Chicken BrothBeef Brisket Doenjang Jjigae with Rice-Water StockSeared Royal-Court Galbi-jjimSilky Shrimp Gyeran-jjimSukiyaki-Style Gyudon with Onsen EggSmoky Seafood Jjamppong with Homemade Chili OilSeared Thigh Andong Jjimdak with Homemade CaramelThick-Cut Katsudon with Fresh DashiAged-Kimchi Pork Belly Jjigae with Anchovy BrothEarthenware-Pot Kongnamul Gukbap with SquidKongnamul Haejang Phở (Korean × Vietnamese)Kopytka Tteokbokki (Polish × Korean)Ichiban Dashi Clam Miso SoupMohinga Ramen with Soy-Marinated EggRyotei-Style Nikujaga with First DashiBeef Skewer Oden in First DashiTomato Basil Oden (Japanese × Italian)Shop-Style Onigiri with Salmon Flakes and Kombu TsukudaniSeared Chicken Thigh Oyakodon with Homemade DashiTokyo-Style Clear Chicken Shoyu RamenDashi Shabu-Shabu with Homemade Ponzu and Egg ZosuiClam Sujebi with Anchovy-Shiitake BrothKansai-Style Sukiyaki with Marbled BeefSeafood Sundubu with Scallion Chili OilOsaka-Style Takoyaki with Fresh Dashi and Homemade SauceKyoto-Style Dashimaki TamagoEdomae-Style Tempura with Matcha SaltBeef Brisket Tteokbokki with Chili Oil and Jammy EggsHandmade Sanuki-Style Kitsune UdonIchiban Dashi Yosenabe with Ginger Chicken Tsukune
Updated 2026-10-10