Kombu is a type of plant that belongs to a kelp family. With little savory in taste, it can be used to make broth. Like other family members, it can provide a unique combination to salads, not only this it can be added to beans to make a more digestible dish. It can be dried before culinary use. Kombu is actually originated from Japan, but nowdays it is also cultivated and harvested in other parts of Korea and China.
This seaweed is said to be a good source of glutamic acid. Due to its slightly salty taste, it can give a unique touch to the dishes. It can be delicately sweet at times, that is the reason why it is mostly used as a flavor enhancer. With the quality of softer texture, it can improve the taste of any dish. It is widely preferred in ‘dashi’ noodles.