Recipes with Kombu

by0| PUBLISHED Sep 27, 2013 1:01 AM
Recipes with Kombu
This one-pot sticky rice dish from chef Tadashi Ono combines sweet squid, spicy ginger, and shredded seaweed. It makes for a surprisingly satisfying, simple meal thanks to the complex layering of savory, spicy, and subtly sweet flavor. Andre Baranowski
Share

Kombu—a variety of edible seaweed—has been an essential Japanese ingredient for more than a millenium. It has the remarkable effect of boosting the flavors of anything cooked in it, thanks to a large concentration of glutamate, the molecule responsible for the savory "fifth taste," umami. Today it is most popular in dashi, an enhanced stock used in everything from braised meats to pickle brine, but it's also great shredded and added to rice or vegetable dishes. Here, 6 great ways to use it. Read more about kombu »