1.
kelp, kombu
An edible seaweed used extensively in Japanese cuisine, especially for making dashi stock.
昆布で出汁を取る。
Make stock from kelp.
昆布は沸騰する前に取り出します。
Remove the kelp before the water boils.
Important technique - boiling makes the dashi bitter
北海道は良質な昆布の産地です。
Hokkaido is a production area for high-quality kelp.
昆布にはうま味成分がたくさん含まれている。
Kelp contains a lot of umami compounds.
昆布を水に一晩つけておくと、おいしい出汁ができる。
Soaking kelp in water overnight makes a delicious stock.
A fundamental ingredient in Japanese cuisine, rich in umami (glutamic acid). Types include:
- 利尻昆布 (Rishiri kombu) - clear, elegant dashi
- 羅臼昆布 (Rausu kombu) - rich, full-bodied
- 日高昆布 (Hidaka kombu) - softer, for eating
Uses:
- 出汁 (soup stock)
- 昆布締め (curing fish/vegetables)
- 佃煮 (simmered in soy sauce)
- おぼろ昆布/とろろ昆布 (shaved kelp)