Konbu, essential Japanese seaweed

The konbu is found in the dashi, hence its importance in Japanese cuisine. It is an algae that is also found in soups, japanese rice and japanese tea!

Konbu, an algae widely consumed in Japan
The Konbu in Japanese cuisine
Konbu an alga with remarkable virtues
The different types of Konbu
Some uses of konbu
How to prepare the Konbu?

Konbu seaweed, widely consumed in Japan

The konbu “昆布” is an edible laminar algae widely consumed in Japan. It is a brown seaweed, thick, its texture is fleshy, crunchy, and its flavor is smoky and iodized. Konbu is found in the preparation of dashi, hence its importance in Japanese cuisine. Konbu means happiness in Japanese because it is considered as an algae of health and longevity.

The konbu is cultivated at 90% in Hokkaido in the north of Japan but it is also cultivated in France, in Brittany.

The Konbu in Japanese cuisine

The konbu is mainly found in the preparation of dashi broth as seen before. It is also used in Japanese fondues, in soups but also consumed fresh in sashimi. It is part of the “umami” food, a food that gives a very tasty taste to dishes.

In addition, the use of konbu speeds up the cooking of pulses and legumes which makes them much more digestible and also increases their protein values.

Konbu an alga with remarkable virtues

Just like nori, wakame and hijiki, konbu is full of benefits for your balance. Konbu is rich in calcium, magnesium, iron, potassium, and vitamins. It is recommended for pregnant women, children and the elderly and also for people on a vegetarian diet. The konbu has the ability to stimulate energy metabolism, facilitate the elimination of waste while providing energy.

The different types of Konbu

Before we talk about the different types of konbu, let’s take a look at where and how they are grown.
Here is a map of the Japanese archipelago showing where the different types of konbu are produced that we will see below. The production is located on the outskirts of Hokkaido and most of the production is sent to Osaka where it will be packaged and distributed throughout Japan. Some of the seaweed harvested is sun-dried on the beach.

The konbu harvested in these different places is radically different depending on where it was grown. Their shape, firmness, texture and flavor are completely different. Their final use will therefore not be the same.

1 Rishiri-konbu is slightly sweet, salty and quite hard. The fact that these leaves are more resistant allows them to keep their color and their good holding power. They are used to make a dashi that is very rich in aroma and relatively clear. They are also used in tea ceremonies. Many others are used in tea but Rishiri konbu is very popular especially in Kyoto.

2 The rausu-konbu is just like the rishiri-konbu, used to make dashi and other culinary bases. Its leaves are broad, quite long and rounded. One recognizes them easily between all kinds. Its leaves oscillate between black-brown and dark red, they are fragrant and allow to make a subtle and rich broth. The rausu-konbu is also used to make konbu tea.

3 Ma-konbu is undoubtedly the most popular of all. Its quality is such that it is a premium product for multiple use. It is of course used to make broths of unparalleled sweetness and refinement, but also to flavor dishes in the form of “Shio-konbu” for example. Shio-konbu is actually a set of leaves, sliced into thin strips or brunoise, cooked and then seasoned with soy sauce, mirin and sugar. The whole is added to dishes as a subtle condiment.

4 The hidaka-konbu is a very sweet and salty seaweed which is excellent for tasting. It is black brown to dark green. Its use is also multiple and is often boiled to make soups or other soups.

5 Hosome-konbu is a very fine and rather pale seaweed. It is a young seaweed with a very sticky appearance. It is not really intended for making broths but rather for flavouring dishes as well. It is also eaten in salads with sesame seeds for example. You can see a nice example of this with our presentation photo.

6 The naga-konbu literally “long seaweed” is, as its name indicates, very long. It is also thin and as such is not ideally suited for making broth. On the other hand, its shape lends itself particularly well to make “konbu maki” “昆布巻き”, small rolls of seaweed (see photo n°3 below) or oden-konbu “おでん昆布” a kind of small bow tie added to dishes (see photo n°2 below).

Some uses of konbu

1 The tsukudani-konbu “佃煮昆布” consists of cutting the konbu leaves into thin strips, boiling them and then seasoning them with soy sauce and sugar. It can be sprinkled with sesame seeds for example and it is used as a condiment for various dishes including rice.

2 The oden-konbu “おでん昆布” is a small knot of seaweed that is added to dishes to add a slightly sweet, salty and iodized taste. Many dishes are concerned, soups, broths, sauces and even tea!

3 The konbu-maki “昆布巻き” is a small seaweed roll filled or not with meat or fish. The texture is quite soft and slightly viscous. The whole is tied up and is nicely presented.

4 The cha-konbu “茶昆布” is nothing more and nothing less than konbu tea. It is consumed during certain ceremonies or to help digestion. Indeed, konbu has virtues that improve digestion.

The uses of konbu are multiple! It would be vain to try to list them all. On the other hand, it is important to understand that these algae are omnipresent in Japanese food and culture. Some of these seaweeds are offered as offerings, others are offered at weddings and other celebrations. We find them everywhere.

How to prepare the Konbu?

Whatever your future use of konbu, it is important to follow certain rules before you start cooking. The konbu that you will be able to buy in Asian delicatessens, organic supermarkets or on the internet is packaged and sold dried. It will therefore be necessary to clean them a little beforehand with a soft and clean cloth. Then you will have to rehydrate them and this for a long time! Count minimum 2 hours in water at room temperature.