Kombu (Kelp) Umami Information Center

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Kombu (Kelp) contains a lot of glutamic acid indispensable for Japanese food soup. The origin of Kombu (Kelp) is mainly Hokkaido, but among them various diverse selections are made depending on the type.

This dashi broth is made by combining Rishiri kelp, which is known for its straightforward and elegant aroma, and Makombu kelp, which has a

UMAMI Dashi Kombu kelp

Curious about Kombu? — Rebecca Katz

Kombu (Kelp) Umami Information Center

Kombu Kelp Seaweed Strips - Seaweed Enterprises

Our Oceans Halo Organic Pacific Kombu is rich in flavor, nutrients, and minerals! Commonly used to make savory soup stocks like the Japanese dashi, our kombu is an authentic and premium addition to your pantry! Its mildly salty-sweet taste is also a perfect umami boost for your broths, beans, salads, and stews! Our USDA Organic Certified Kombu also contains no GMO ingredients or preservatives, and is naturally gluten-free.

Ocean's Halo Organic Kombu - 1.76 oz

Shredded Shio Kombu - Salted Kelp 7.1 oz / 200g — MTC Kitchen

Kombu (Kelp) Umami Information Center

Kombu (Kelp) Umami Information Center

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KOMBU Gold Mine Natural Foods

Emerald Cove Pacific Kombu is a delicious sea vegetable most commonly used to make Dashi (stock). Dashi is the base of many Japanese dishes, including