KOMBU DASHI

Kombu dashi is a fundamental Japanese vegan soup stock made by soaking or gently simmering dried kelp (kombu) in water to extract its rich, natural savory flavor, known as umami. Renowned for its subtle, briny taste, it is the primary base for miso soup, hot pots, and simmered dishes, providing essential minerals and nutrients

• Flavor: Mild and refined, it provides a deep, clean umami flavor without overpowering other ingredients.
• Nutritious: Rich in glutamic acid, iodine, iron, and minerals, often called "the vegetable of the sea".
• Culinary Uses: Ideal for vegan, vegetarian, and plant-based diets, including noodle soups, dashi-based sauces, and rice seasoning.
• Appearance: Should be pale gold in color and aromatic. 
  Allrecipes +4

1. Cold Brew Method (Mizudashi): Place a piece of kombu in water and let it sit in the refrigerator for 3–10 hours or overnight for the cleanest, mildest flavor.
2. Simmering Method: Place kombu in a pot of water, turn to medium heat, and remove the kombu just before the water boils to avoid bitterness. Let it simmer gently if desired.
3. Tips: Do not wash off the white powdery substance on the kelp—it is the source of the umami. 
   Wikipedia +4

• Ichiban-Dashi (First Dashi): Made with fresh water, it is the purest, most aromatic stock.
• Nidashi (Second Dashi): Re-simmering the used kombu to extract more flavor, usually combined with other ingredients.
• Combination: Often paired with dried shiitake mushrooms for a deeper, earthier vegan broth.
• Storage: Refrigerate in a sealed container for up to 14 days.