English Name: Kelp
Korean Name: 다시마
Other Names: Kombu, Seaweed, Sea Tangle
Scientific Name: Saccharina japonica
Storage: Keep in a dark, cool, dry place.
Classified Under: Dried Fruits & Vegetables
Kelp, dashima in Korean, or Kombu in Japanese is a dried sea vegetable that is used to give broths a deep umami flavor in Korean cooking. Often times, it's mistakenly labeled "seaweed" when it is actually kelp.
In comes dried, in long and large pieces (2 to 3 feet long and 1 foot wide) and sometimes have a white powdery substance on it. At Japanese grocery stores, it comes in smaller packages and is often much more expensive.
Unlike seaweed/wakame, which is thinner and looks shriveled up, kelp comes in flat large flat pieces (as pictured below). When using, brush off the white powder either by rinsing briefly in water, or wiping it off with a paper towel.
Available at Korean and Japanese grocery stores.
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