Hokkaido Premium Kombu 北海道特級真昆布
Seaweed is recognized as a healthy food ingredient, low in calories, and rich in mineral content. Kombu kelp in particular, possesses a flavor and nutritional value unlike any other seaweed, earning it the title – "the king of seaweeds."
Unlike other seaweed varieties, kombu can be used to make dashi. Dashi is a soup stock that tastes of umami, famously known as the fifth taste. It is the foundation of the delicate flavor of Japanese cuisine. No other seaweed can be used to make dashi. The characteristics of kombu are an indispensable element of Japanese cuisine.
Apart from being used to make dashi, kombu can be eaten as a culinary ingredient just like other types of seaweed. It has a very distinctive texture. Depending on how it is cooked, kombu can either be firm and almost crunchy, or soft and pliable. Another feature of kombu is that it extracts the inherent delicious flavors of the other ingredients with which it is being cooked.