Glossary

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Kombu: Known in English as kelp, this sea vegetable (Laminaria japonica) is prized for is ability to enhance the flavour of food with the savoury taste umami. It is used to make the traditional Japanese stock Clearspring Kombu and three dried shiitake or maitake mushrooms in about 2 litres of water for at least 15 minutes. Remove the mushrooms, and thinly slice the caps. Then return them to the water, bring it to the boil and simmer gently for 10 minutes. Remove the kombu and keep it to use for cooking as a condiment or with beans. ">dashi.
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