昆布
kombu
こんぶ
dried kelp
Broth
Dried kelp, the first pillar of dashi. Releases glutamate slowly in cold water; boiling makes it slimy and bitter. Best extracted cold over six to twelve hours.
More broth terms
- katsuobushi · dried skipjack flakes
- niboshi · dried baby sardines
- shiitake · dried shiitake
- tori-gara · chicken carcass
- ashi · body
- umami · savory depth
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