Dried Kombu

Dried kombu for dashi, broths and beans Our Dried Kombu is sun-dried kelp harvested from cold northern waters — the foundation of Japanese dashi broth and a natural source of savoury umami. Sun-dried kelp for homemade dashi Natural umami depth for broths, beans and grains A little goes a long way What is kombu? Kombu is edible kelp, a staple of Japanese cooking used to season broths, rice and stews. How to use Wipe clean, then simmer a 10cm piece in 1 litre of water for dashi and remove before the boil. Or add a strip to pots of beans and grains as they cook. FAQ Do I wash it? Just wipe with a damp cloth — don't rinse off the white powder, which carries much of the flavour. Can I reuse a piece? Yes. A used strip can simmer once more for a lighter broth.