昆布 （こんぶ / Kombu）
Seaweed broth base
Kombu is a type of kelp essential to Japanese cuisine. Harvested mainly in Hokkaido, it provides elegant umami flavor and is often combined with katsuobushi for dashi.
When / How to Eat
Used mainly for making dashi broth, but also in dishes like simmered kelp and kombu rolls. The used kombu can be repurposed for other recipes.
Cultural Background
Kombu dashi represents the heart of Japanese umami culture, especially in Kansai cuisine. Hokkaido is famous for varieties like Rishiri and Hidaka kombu.
Cautions
Kombu releases umami when soaked or gently heated, but boiling too long can cause bitterness and stickiness.