KOMBU | SAVORY

Kombu is Japanese kelp widely enjoyed in Japan. It is a primary ingredient in dashi (a type of broth) and forms the base for many Japanese dishes. Lots of miso soup or shabu shabu will use kombu as the base of the broth. Kombu can also be enjoyed pickled and eaten as a side dish with rice. We try pickled kombu from a store that opened up in 1877 as part of our Tokyo food tour.