Konbu Dried Kelp

Store dried konbu in an airtight container in a cool, dry place. It can last for a very long time, but its flavor may diminish over several years.

To make dashi, gently simmer a piece of konbu in water without boiling. Remove before it boils to prevent bitterness.

Wipe the konbu with a damp cloth instead of washing it to preserve the white powdery substance, which is glutamic acid (umami).

You can reuse konbu for a second batch of dashi, though the flavor will be milder.

Add small pieces of konbu directly to soups or stews for added flavor and nutrients.

Bonito flakes (katsuobushi)

Soy sauce

Mirin

Sake

Tofu

Mushrooms

Root vegetables

Boiling konbu for too long or too vigorously, which can make it bitter and slimy.

Washing off the white powder, which is where much of the umami flavor comes from.