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Kombu (dried kelp)

Vegetables · Seaweeds

Kombu (dried kelp)

Thick dried kelp sheets used mainly to make dashi and to add savoury depth to broths and beans.

Also called: kelp, dashima

5 recipes with it

Photo: Alice Wiegand, ( Lyzzy ), via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Kombu is a large brown seaweed (kelp) sold in stiff, dark-green to black dried pieces, often with a white powdery coating that carries flavour and should not be scrubbed off. It is steeped in water to make dashi stock. Wakame is thinner and eaten as a vegetable; nori is pressed into sheets.

Saccharina japonica

How it’s used

  • Steeped with katsuobushi or shiitake for dashi
  • Added to bean pots and hot pots
  • Simmered then sliced into tsukudani
  • Used to cure fish (kobujime)

Characteristics

Taste
Savoury and mildly sea-like.
Texture
Leathery when dry; soft and slippery once simmered.
When cooked
Releases flavour best below a boil; boiling hard can make broth slimy or bitter.
Sold as
dried
Cooking uses
Commonly cooked, Suitable for boiling, Mainly a seasoning

Storage

Pantry-stable. Keep airtight in a cool, dry place; it keeps for a long time.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free
  • Kelp can be very high in iodine; use in normal culinary amounts.

Nutrition per 100 g

Energy
43 kcal
Protein
1.68 g
Carbohydrate
9.57 g
Fat
0.56 g
Fibre
1.3 g
Sugars
0.6 g

USDA FoodData Central: Seaweed, kelp, raw.

Related ingredients

Recipes with kombu (dried kelp)

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