Kombu Seaweed

Several types of seaweed are used in Asian cooking, especially in Japan and Korea. The most common variety is the giant seaweed known as kelp in English. It is only available in dried form in the West, usually labelled with the Japanese name of kombu or konbu.

Aroma and flavour

Kombu is full of vitamins and minerals, and is particularly rich in iodine. It has a strong "sea" flavour and a crunchy texture.

Culinary uses

This type of seaweed is mainly used in soups in China, but is served poached or stewed as a vegetable in Japan, as well as being used to flavour the fish stock known as dashi.

Preparation and cooking techniques

Kombu has a pale powdery covering that contributes to its flavour, so do not wash it off; just wipe the seaweed with a damp cloth, then cut it into pieces of the required size. Soak these in cold water for 45-50 minutes. Both the seaweed and soaking water are used.

Storage

Kombu keeps for a long time if stored in a dry, cool place away from strong light.