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Top 5 products for Kombu Dashi

Welpac Dried Dashi Konbu Kelp 4 oz
Hidaka Konbu Seaweed 1.76 oz
Kayanoya Kombu Dashi *5 packets
Hon Dashi Kombu Stock (8g*7, SB-7)
Rishiri Kombu Kelp for Dashi Broth

Popular recipes

Kombu Dashi (Basic Japanese Stock)

A clean, savory stock made by steeping dried kombu in water. Use it as the base for miso soup and noodle broths.

Miso Soup with Kombu Dashi

A classic Japanese soup made by whisking miso into kombu dashi with tofu and wakame. Kayanoya Kombu Dashi works as a quick base.

Yudofu (Simmered Tofu in Kombu Broth)

Silken tofu gently simmered in kombu dashi and served with ponzu and scallions, a simple vegetarian Japanese hot pot.

Udon in Kombu Dashi Broth

Udon noodles in a light kombu dashi seasoned with soy sauce and mirin, topped with scallions and kamaboko.

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Sept. 2024
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Frequently asked questions

  • What is kombu dashi?

    Kombu dashi is a Japanese soup stock made by steeping dried kombu kelp in water. It has a light, savory umami flavor and is used in many dishes.

  • How do I make kombu dashi?

    Soak a piece of dried kombu in cold water for 30 minutes or more, then heat gently and remove the kombu just before boiling. For instant versions, dissolve a packet or concentrate per the package.

  • Is kombu dashi vegan?

    Kombu dashi made only from kelp is vegetarian and vegan, but many instant dashi products include bonito or other ingredients, so check the label.

  • How should I store kombu and dashi?

    Keep dried kombu in a cool, dry place in a sealed bag. Refrigerate liquid dashi after opening and use within a few days, following the label.

  • Where can I buy kombu dashi near me?

    Weee! delivers Asian and Hispanic groceries to your door in many U.S. areas; enter your ZIP code at weee.com to see availability and delivery options. Options include Kayanoya Kombu Dashi and Hon Dashi Kombu Stock, plus dried kombu like Rishiri Kombu.

  • What is the difference between kombu dashi and katsuo dashi?

    Kombu dashi is made from kelp and is vegetarian, with a clean, mild flavor. Katsuo dashi uses dried bonito flakes and tastes fishier and smokier; awase dashi combines both.

  • What can I use kombu dashi for?

    Use it for miso soup, udon and soba broth, simmered vegetables, tofu dishes, and hot pot (nabe).

  • Can I reuse the kombu after making dashi?

    Yes, the softened kombu can be sliced and simmered in tsukudani or added to simmered dishes, or used for a second weaker dashi.