Kombu is a traditional Japanese kelp, harvested in the waters around Hakodate in Hokkaido, Japan, a region renowned for producing some of the finest quality kombu.
Cut into smaller, convenient pieces, ideal for making everyday Japanese dashi – the essential stock that forms the foundation of so many Japanese dishes. It releases a naturally rich umami flavour into water, creating a delicate yet deeply savoury broth that can be used in miso soup, noodle broths, sauces and countless other recipes.
Kombu is also excellent for adding depth to soups, stews and hot pots. Its smaller pieces make it particularly convenient for home cooking, allowing you to use just the amount you need.
Supplied in a resealable pack to help maintain freshness and make storage easy.
How to Rehydrate & Prepare
Gently wipe the kombu with a damp cloth to remove any surface dust. Avoid washing it under running water, as this can remove some of its natural flavour compounds.
Place the desired amount of kombu in a saucepan or bowl of cold water. As a general guide, use approximately 10g of kombu per litre of water.
Leave to soak for 30–60 minutes, or preferably overnight in the refrigerator, to allow the flavour to develop.
If making dashi, gently heat the kombu and soaking water over a medium-low heat. Remove the kombu just before the water reaches boiling point.
The resulting broth can be used as a base for miso soup, udon, soba, ramen, sauces and other Japanese dishes.
Tip: For a deeper, more rounded flavour, soak the kombu in cold water overnight in the refrigerator before gently heating.
Store in a cool, dry place away from direct sunlight and moisture. Reseal the pack securely after opening to protect the kombu from humidity and maintain its quality.
