Kombu

Kombu is a type of edible seaweed widely used in traditional Japanese cuisine and other Asian gastronomies. It is characterized by its dark green or brown color, firm texture, and intense umami flavor, which adds depth and richness to broths, soups, and stews.

Native to the cold coasts of the North Pacific, especially Japan, Korea, and China, kombu has been a fundamental ingredient in the preparation of the famous dashi, an essential base broth in many Japanese dishes. Its cultivation and harvesting are highly regulated to ensure its quality and flavor.

In terms of its properties, kombu is rich in minerals such as iodine, calcium, iron, and magnesium, in addition to containing fibers that aid digestion. It is also notable for its ability to enhance flavors without the need to add salt, making it an ideal ally for healthy, low-sodium preparations.

In Latin America, although the consumption of kombu is not as common, it can be found under names such as kombu seaweed or simply dried seaweed. In some places, it is also called kelp, a generic term for various similar brown seaweeds used in cooking and dietary supplements. In recipes, kombu is mainly used for making broths, pickles, and as a natural flavor enhancer.