Hidaka Kombu

Used to flavor dashi broth



Naturally high in glutamates (umami flavor), kombu is dried sea kelp used to flavor dashi broth. Harvested in the Rishiri and Rausu peninsulas of Hokkaido, kombu grows in very cold water.

Large, intact pieces are only found in specialty shops such as Yagicho-Honten, a Japanese shop in Nihonbashi, Tokyo, that has specialized in selling dashi products for nearly 300 years.

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