Kombu is the great cornerstone of the Japanese kitchen, the edible kelp from which much of the architecture of Japanese flavour is built. Harvested from the cold, mineral rich waters of northern Japan, where the finest leaves have long been graded and prized, this dashi kombu is dried and cured to concentrate the natural glutamates that give it its remarkable savoury depth.

In its dried state the kelp is firm and leathery, its surface dusted with a pale bloom of natural salts that should never be washed away, for much of its character resides there. Steeped gently in water it softens and releases a clear, golden liquor of pure umami. The flavour is deep and oceanic yet clean, never fishy, carrying a subtle sweetness and a long mineral finish.

Its principal role is as the foundation of dashi, the elemental stock that underpins miso soup, clear broths and simmered dishes. Beyond stock it is simmered into tsukudani, used to cure fish, and added to the pot when cooking rice or pulses to deepen their flavour.

Why choose Sea House Dashi Kombu?

• Authentic provenance. Sourced from the cold northern waters of Japan, the traditional home of true dashi.
• Pure natural umami. Rich in naturally occurring glutamates for a clean, savoury depth no seasoning can replicate.
• A chef’s foundation. The essential base for dashi, miso soup and clear broths.
• Remarkable versatility. Enriches simmered dishes, cured fish, rice and pulses, and stores beautifully.
• Catering format. Supplied in 500g packets, fifty to a carton, for high volume service.