Kombu

Kombu is a type of edible seaweed from the Laminariaceae family, widely used in Japanese and Korean cuisine. It is most commonly sold dried in the form of dark green to black sheets with a characteristic white coating made up of natural glutamates. These glutamates give kombu its intense umami flavour, which forms the base of dashi stock, one of the cornerstones of Japanese cooking. It is added to soups, stews, rice or legumes, which it softens and enriches. Kombu is also a rich source of iodine, minerals and dietary fibre, making it popular in health-conscious diets.