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
- Tofu & Wakame Miso SoupHomemade Shoyu RamenShabu-ShabuTteokbokki (Spicy Rice Cakes)Kitsune UdonAnchovy-Stock Pear Gimjang KimchiMiso-Kombu Vegan Mak-KimchiBudae Jeongol with Brisket Broth and Aged Chilli PasteHand-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 OilThick-Cut Katsudon with Fresh DashiAged-Kimchi Pork Belly Jjigae with Anchovy BrothIchiban Dashi Clam Miso SoupMohinga Ramen with Soy-Marinated EggRyotei-Style Nikujaga with First DashiShop-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 ZosuiKansai-Style Sukiyaki with Marbled BeefSeafood Sundubu with Scallion Chili OilKyoto-Style Dashimaki TamagoEdomae-Style Tempura with Matcha SaltBeef Brisket Tteokbokki with Chili Oil and Jammy EggsHandmade Sanuki-Style Kitsune Udon
Updated 2026-10-10