What is Kombu?


Kombu (or Konbu), is a sort of dried kelp (which is a sort of sea-weed) used in many Japanese cuisines including sushi. Kombu is considered to be an important ingredient in creating Umami (savoriness). You probably already know that Umami is a loanword from Japanese meaning "good flavor" or "good taste".

How to use Kombu in sushi?

When preparing the sushi rice, just before you turn up the heat or start the rice cooker, throw in a small piece of Kombu. About 5 by 5 cm of Kombu should do for an average 3 cups rice batch. It is helpful at this point to make slits in one or more sides of the Kombu to help release its flavors.

Where can I get me some Kombu?

As in most sushi ingredients, you can find Kombu in your local Asian food store or Japanese market. This product is also avaiable on our online store and through the link below.

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0 # Amy 2013-06-23 14:56
Interesting, this must be the kind of seaweed that was in the sushi my boyfriend had me try. Never had seaweed before so it quite an experience!
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0 # Eric 2013-02-04 20:48
I was taught to never let the water come to a boil with kombu in it, it releases a bitter flavor, and to always let it soak for at least 30mins first.
Actually, my gf puts her kombu in a slow cooker for the day, and has a great dashi for her rice.
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0 # MadSushiEater 2012-05-07 11:08
Although its full of Iodine it tastes lovely!
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