Kombu (Laminaria) is a dark green sea vegetable from the kelp family. It is also called sea tangle, oarweed, and sea cabbage. It is eaten both raw and cooked. Kombu is used in numerous recipes in Japan and primarily to flavor broths, soups and sauces in the West.
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Cooking with Kombu
Ways to use kombu and directions for making powdered kombu seasoning.
Purchasing information, cooking instructions, and recipes for the soup stocks simple dashi and shiitake dashi.
Kombu Dipping Sauce
Kombu stock flavored with dark soy sauce, seasoned rice wine, sugar, and salt.
Recipes for dashi, soup, marinades, kombu with rice, and kombu with beans.
Kombu Stock for Miso Soups
Recipe using garlic and ginger.
Last update:April 21, 2016 at 7:24:06 UTC