Kombu

Kombu

What it is

In 1908, chemist Kikunae Ikeda asked why kombu broth tasted like nothing else, isolated glutamate from the seaweed, and coined a new word for what he found: umami. The finest leaves are aged for years in cellars like wine — a kelp with vintages.

In the kitchen

Never boil it — bitterness escapes past 60°C. Slide a leaf into bean-cooking water or a stock and remove it before the simmer; it seasons everything invisibly.

Goes with

Katsuobushi (dried bonito) Shiitake Rice Miso Soy sauce

Same species

Gagome kombu Royal kombu Ma-kombu Tororo kombu

Also used with

Abura-kasu Ark shell Akazu Japanese tilefish (amadai) Japanese abalone Tiger pufferfish (torafugu)

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