昆布(こんぶ)

こんぶ
noun
kelp, kombu
1. kelp, kombu
An edible seaweed used extensively in Japanese cuisine, especially for making dashi stock.
昆布(こんぶ)で出汁(だし)を取(と)る。
Make stock from kelp.
昆布(こんぶ)は沸騰(ふっとう)する前(まえ)に取(と)り出(だ)します。
Remove the kelp before the water boils.
Important technique - boiling makes the dashi bitter
北海道(ほっかいどう)は良質(りょうしつ)な昆布(こんぶ)の産地(さんち)です。
Hokkaido is a production area for high-quality kelp.
昆布(こんぶ)にはうま味(み)成分(せいぶん)がたくさん含(ふく)まれている。
Kelp contains a lot of umami compounds.
昆布(こんぶ)を水(みず)に一晩(ひとばん)つけておくと、おいしい出汁(だし)ができる。
Soaking kelp in water overnight makes a delicious stock.

A fundamental ingredient in Japanese cuisine, rich in umami (glutamic acid). Types include:

  • 利尻(りしり)昆布(こんぶ) (Rishiri kombu) - clear, elegant dashi
  • 羅臼(らうす)昆布(こんぶ) (Rausu kombu) - rich, full-bodied
  • 日高(ひだか)昆布(こんぶ) (Hidaka kombu) - softer, for eating

Uses:

Related Words

Related: 鰹節(かつおぶし) (bonito flakes (for dashi))
core
Added 2026.1.14 21:48 · Revised 2026.6.4 0:10
04500/04934_konbu