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What is Kombu? Japanese Kelp for Dashi and Where to Buy It in Singapore

Kombu is dried kelp used to make dashi and add umami to Japanese cooking. How to use it, iodine cautions, and where to buy it in Singapore.

  • By the Lookup team
  • Updated
  • 2 min read

Kombu is dried edible kelp, widely used in Japanese cooking. It is the main source of umami in dashi, the basic Japanese stock, and is also used in simmered dishes, pickles and rice.

What kombu does

Kombu contains glutamic acid, an amino acid that gives food a savoury umami taste. Soaking or gently heating it in water releases this flavour into the liquid. It is sold as dried sheets or strips, often with a white powder on the surface. That powder is natural and should not be washed off, only wiped lightly if needed.

How to use it

  • Dashi: soak a piece of kombu in cold water for 30 minutes to a few hours, then heat gently and remove it just before the water boils. Boiling can make the stock bitter and slimy.
  • Simmered dishes: kombu can be simmered with vegetables, fish or beans.
  • Rice and soups: a small piece in the pot adds depth.
  • Kombu tea and snacks: powdered or shredded kombu is used in drinks and seasonings.
  • Tsukudani: kombu simmered down in soy sauce and sugar, eaten with rice.

Health notes

Kombu is high in iodine, which the thyroid needs, but too much iodine can also cause thyroid problems. Use it in moderation, especially if you have a thyroid condition, and ask your doctor if unsure. Kelp is also a source of fibre and some minerals. Health claims about boosting immunity or digestion are not well established, so treat them with caution.

Buying kombu in Singapore

Dried kombu is sold at:

  • Japanese supermarkets and grocers
  • Many mainstream supermarkets in the Japanese food section
  • Online marketplaces such as Lazada and Shopee, and specialist sellers online

Look for the type on the label: "dashi kombu" is the one for stock. Prices, brands and opening hours change, so check the store or listing, and read the reviews of online sellers. Check the origin and the expiry date, and keep it in a cool, dry place in a sealed container.

  • Katsuobushi (bonito flakes): combined with kombu in the classic dashi.
  • Wakame: a different seaweed, softer and used in miso soup and salads.
  • Nori: thin, roasted seaweed sheets for sushi and rice balls.