kombu kelp

In French

Kombu

Scientific name

Saccharina japonica

In the water

A large brown kelp anchored to rocks of the north-west Pacific, often between 5 and 11 m deep.

Season & buying

Traditionally harvested in winter and spring depending on the producing region.

Common length

~275 cm

How to identify it

Long brown ribbon-like fronds
Flat central blade
Holdfast firmly attached to rock

On the plate

Deep umami, briny and slightly sweet.

Avoid: Soaking it too long before cooking: it loses its aroma.

It is sometimes cultivated on long ropes stretched between stakes in the sea, like underwater vineyards.

In Umay recipes

20 Umay recipes call for it.

Vegan Ramen with Miso and Shiitake BrothRed Porgy Carpaccio with Passion Fruit, Ginger, and Crisp ScallionsCobia sushi and sashimi with mirin-nori rice, crisp daikon, and dashi glazeNursehound shark in delicate crepes, shrimp mousse, and kombu-bonito brothTraditional Japanese tsuyu for mentsuyuShoyu tareTraditional Tsuyu Sauce for SobaSalt Tare (Shio Tare)Japanese ponzu sauceOyakodon (Japanese Chicken and Egg Rice Bowl)Mille-Feuille Nabe (Napa Cabbage and Pork Hot Pot)Toshikoshi Soba (New Year's Eve Soba)Creamy Korean rose tteokbokkiYuzu Shio RamenPearl barley porridge with ham and eggsIchiraku miso chashu ramen (Naruto)Tonkotsu ramen (creamy pork bone broth)Ankimo (steamed monkfish liver with ponzu)Beef and katsuobushi dashi gyudonGyū Dashi Udon with beef and katsuobushi