Kombu is a powerful, health-promoting food that can make up for certain nutrients that are absent in the diets.
Broth is infused with a distinct umami (savory) flavor, adding richness and depth to any dish. Dashi originated more than 800 years ago from the combination of pure Japanese spring water and kombu—a type of kelp—which contains glutamate, the source of dashi's umami flavor.
- Authentic and Original
- Best for soup and for making teriyaki sauce
- Use dashi as a base for miso soup, udon/soba soup, sukiyaki, oyakodon, tamagoyaki, okonomiyaki, Chawan Mushi, and some even use it for ramen.