Kelp (konbu)

 

Kelp has the delicious taste characteristic of glutamic acid. The white powder on the surface of kelp contains a flavor component, so it shouldn't be wiped off. Kelp is rich in potassium, calcium, iodine and carotene. It also contains amino acids that help lower blood pressure. Choose blackish kelp that is lustrous and well-dried. This seaweed is used to make dashi and also appears in nabe dishes and wrapped around fish, which are then simmered.