konbu
Dashi stock base
Konbu is dried edible kelp, a cornerstone of Japanese cuisine.
Simmered in water, it produces dashi—the savory stock underlying miso soup, noodle broths, and countless other dishes.
Konbu contributes umami, the fifth taste.
It appears in rice dishes, pickles, and as a wrapper for sushi.
Also spelled kombu.
Excitatory neural transmitter
- savoryAppetizing, not sweet
- flavorCharacteristic taste quality
- tasteFlavor perception ability
- depthDistance below surface
richness · savoriness · mouthfeel · deliciousness · flavor enhancer · synergy
Saltwater aquatic plants
- algaePrimitive aquatic photosynthesizers
- marineRelating to the sea
- oceanMassive saltwater body
- frondLarge, segmented plant blade
blade · holdfast · thallus · harvest · coastal · tidal · sea vegetable · aquaculture
Clear simmered meat liquid
- stockGoods kept for sale
- soup baseFlavored liquid for cooking
- simmerCook just under boiling
- steepRising at sharp angle
liquid · cooking · Japanese cuisine · infusion · shiitake
glutamate
Excitatory neural transmitter
depth · richness · savoriness · mouthfeel · deliciousness · flavor enhancer · synergy
seaweed
Saltwater aquatic plants
frond · blade · holdfast · thallus · harvest · coastal · tidal · sea vegetable · aquaculture · sustainable
broth
Clear simmered meat liquid
steep · liquid · cooking · Japanese cuisine · infusion · shiitake
iodine
Antiseptic element, atomic fifty-three
potassium · iron · fiber · vitamins · low-calorie · dietary · healthful · antioxidants · thyroid · trace elements
oden
Light broth with assorted simmered items
konbunori
Dried edible seaweed sheets
wakame · dulse · Irish moss · sea lettuce · spirulina