昆布(こんぶ)だし

こんぶだし
noun
kelp stock; kombu broth
cookingfood
1. kelp stock; kombu broth; dashi made from kelp
A cooking stock made by soaking or simmering dried kelp (kombu) in water. One of the fundamental bases of Japanese cuisine, prized for its umami flavor.
昆布(こんぶ)だしで味噌汁(みそしる)を作(つく)る。
To make miso soup with kelp stock.
昆布(こんぶ)だしは水(みず)に昆布(こんぶ)を浸(つ)けておくだけで取(と)れる。
You can make kelp stock simply by soaking kombu in water.
精進料理(しょうじんりょうり)では、鰹節(かつおぶし)の代(か)わりに昆布(こんぶ)だしを使(つか)うことが多(おお)い。
In Buddhist vegetarian cuisine, kelp stock is often used instead of bonito flakes.

Usage

One of the most basic types of Japanese soup stock alongside 鰹(かつお)だし (bonito stock). 昆布(こんぶ)だし provides a mild, clean umami flavor and is the preferred base for vegetarian Japanese cooking. The standard method is to soak dried kelp in cold water for several hours or briefly simmer it.

Common collocations

Related Words

Related: 出汁(だし) (soup stock (general))
general
Added 2026.3.14 19:32 · Revised 2026.9.4 9:42
16500/16802_konbudashi