Kombu, also known as kelp, is an edible seaweed that is prized for its deep flavor. Kombu adds a deep savoriness and minerality to foods along with numerous nutrients. It is a fundamental part of Japanese cooking and comprises one of the main elements of dashi: a broth base that is the foundation for nearly all Japanese foods. Kombu is also used extensively in curing meats and fish through a process called kobujime: soaked kombu is wrapped around foods and left to age.
Uses: Make a simple dashi by bringing 10g of kelp and 1000g of water to a boil. Add 10g of katsuobushi and let steep off the heat for 60 seconds and then strain. The solids can be discarded or repurposed for another use such as homemade furikake.