Kombu seaweed

Appears in

Fusion: A Culinary Journey


By Peter Gordon

Published 2010

Kombu seaweed - a member of the kelp family, kombu is a wide-leafed seaweed that is primarily used to make the most famous Japanese stock called dashi (which also has bonito flakes - a type of tuna - in it). Kombu is most popular in Okinawan cuisine, but is used all over Japan, as well as being an important ingredient in parts of China and Korea. We also use it when cooking our dried beans as it speeds up the cooking process as well as adding nutrients.

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