Description
The seaweed at the heart of dashi, packed with glutamate, the compound behind umami. Nearly all of it comes from Hokkaido.
昆布
こんぶ
konbu
Kombu kelp
- Summer
Did you know?
In 1908 chemist Ikeda Kikunae discovered 'umami' by analysing kombu broth.
Famous produce
- Ma-konbu (Hakodate)
- Rishiri konbu
- Hidaka konbu
- Rausu konbu
In the kitchen
- dashi
- kobujime
- tsukudani
- oden
Season
- Spring
- Summer
- Autumn
- Winter
Nutritional composition
per 100 g edible portion
170 kcal
- Protein 14%
- Fat 7%
- Carbohydrate 79%
| Energy | 170 kcal |
|---|---|
| Water | 9.5 g |
| Protein | 5.8 g |
| Fat | 1.3 g |
| Carbohydrate | 64.3 g |
| Dietary fibre | 32.1 g |
| Salt equivalent | 6.6 g |
| Sodium | 2,600 mg |
|---|---|
| Potassium | 6,100 mg |
| Calcium | 780 mg |
| Magnesium | 530 mg |
| Iron | 3.2 mg |
| Zinc | 0.9 mg |
| Iodine | 200,000 µg |
| Vitamin A (RAE) | 130 µg |
|---|---|
| Vitamin D | 0 µg |
| Vitamin E (α-tocopherol) | 2.6 mg |
| Vitamin K | 110 µg |
| Vitamin B1 | 0.26 mg |
| Vitamin B2 | 0.31 mg |
| Vitamin B12 | 0 µg |
| Folate | 240 µg |
| Vitamin C | 29 mg |
Source: Standard Tables of Food Composition in Japan, 8th ed., 2023 supplement (MEXT) · food no. 09017 · Tr = trace · — = no data
