Kombu (Kelp) Umami Information Center

Kombu (Kelp) contains a lot of glutamic acid indispensable for Japanese food soup. The origin of Kombu (Kelp) is mainly Hokkaido, but among them various diverse selections are made depending on the type.

This dashi broth is made by combining Rishiri kelp, which is known for its straightforward and elegant aroma, and Makombu kelp, which has a

UMAMI Dashi Kombu kelp

Just One Cookbook - Kombu is an edible kelp (type of seaweed), and it's responsible for the umami we all love in many Japanese recipes. Learn about the different kinds, where to

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Kombu (Kelp) Umami Information Center

Umami Information Center - Umami Foods - Kombu umamiinspiration.org.uk/items/kombu Kombu is the Japanese name for Kelp, a truly extraordinary sea vegetable. It is incredibly nutritious, stuffed with trace elements, minerals, vitamins, and

Kombu (Kelp) Umami Information Center

Kombu Seaweed Nutrition Aspects - Seaweed Encyclopedia - Kurakon Foods Corporation

Kombu (Kelp) Umami Information Center