Kombu, a Japanese word for nearly any edible seaweed from the family Laminaria, is an essential pantry ingredient in Japanese cooking, and one of the three main ingredients in "dashi," a traditional soup stock.
Dried kombu needs to be simmered for at least 20 minutes to soften it and flavor the liquid. If used only for flavoring stock, the kombu itself is removed from the simmered liquid at the end of cooking and discarded.
Dashi, a popular and essential element in Japanese cooking, is used as a base for a variety of soups, rice dishes and sauces. The subtle flavor of our Kombu paired with sake and bonito flakes makes for a versatile broth that can be used in all kinds of culinary applications.