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 »
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