Tsume Kombu

Literally translated as ‘fingernail’ kombu, this is the name given to a cross section of the kombu frond from just above the root, which resembles a fingernail. It often results from the part not used in the production of oboro kombu, or thinly sliced kombu. While it is not often used for making dashi, it can be used to create a stock with a mild and delicate flavour.