Kelp in Japanese cuisine

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Last seen on: Vox Crossword Saturday, 30 December 2023

Kelp, known as “kombu” in Japanese cuisine, is a staple ingredient used in a variety of dishes. It is often used to make dashi, a basic stock for soups and broths. Kombu is also used to make pickles, as a topping for rice, and in seasoned rice vinegar. The umami flavor of kelp enhances the overall taste of traditional Japanese dishes.