Kombu

A seaweed typical of Asian cuisine, particularly in Japan, Kombu is grown mainly in the Hokkaido region. It is extremely rich in umami, potassium and iodine and has a complex, deep flavour. This seaweed is most commonly sold dried, but can also be eaten fresh as sashimi.

It can also be brewed to make a very tasty broth called kombucha or ‘kombu tea’. Combined with dried bonito, it is the second mainstay of Japanese cuisine after white rice: dashi stock, the basis of miso soup and a thousand other Japanese dishes.

Kombu is a strong seaweed, so it’s best to prepare your broths in boiling (or cold) water so as not to extract too much flavour and make your preparation undrinkable!