Kombu Dashi
Kombu Dashi is a foundational Japanese soup stock made by steeping dried kelp (kombu) in water, often with optional bonito flakes (katsuobushi) for added depth. It serves as the umami-rich base for countless dishes, from miso soup to noodle broths, and is a cornerstone of Japanese cuisine.
🍽️ Nutrition at a glance
Kombu Dashi is virtually fat-free and very low in calories, typically providing only 5-10 calories per cup. It is a notable source of minerals like iodine and calcium, and contains glutamate, an amino acid that delivers a savory umami flavor.
Nutrition breakdown
| Calories | 10 kcal |
| Protein | 0.5 g |
| Carbs | 2 g |
| Fat | 0 g |
| Fiber | 0 g |
| Sugar | 0 g |
| Sodium | 350 mg |
| Iodine | 300 mcg |
| Calcium | 30 mg |
| Magnesium | 15 mg |
| Potassium | 100 mg |
| Iron | 0.5 mg |
| Vitamin B2 | 0.05 mg |
| Vitamin B6 | 0.02 mg |
| Vitamin B12 | 0.1 mcg |
Per 1 cup (240 g) · estimated, varies by recipe
💡 What's interesting
Culturally, Kombu Dashi embodies the Japanese principle of 'dashi' as the 'fifth taste' (umami), which was scientifically identified in 1908. Nutritionally, the kombu used is rich in alginic acid, a soluble fiber that may aid digestion and help moderate blood sugar levels.
