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昆布

Widely eaten throughout East Asia, kombu kelp seaweed is a fundamental part of Japanese cuisine, primarily for its part in producing dashi stock. Known for its rich umami flavour and numerous health benefits, kombu kelp is often either used with bonito fish flakes to make a combined dashi, or it is used by itself to make kombu dashi, which has the distinct advantage of being completely vegetarian. Find out more about kombu kelp and dashi by visiting japancentre.com's dashi and bonito stock page.