Kelp

Kelp refers to several species of large brown seaweed that grow in cool, nutrient-rich coastal waters. The most culinarily important is kombu (Saccharina japonica), a cornerstone of Japanese cuisine and the original source of umami — the savoury fifth taste was first identified in kombu by a Japanese chemist in 1908.

In the kitchen, kelp is most famously used to make dashi, the foundational Japanese stock. A single piece of dried kombu simmered briefly in water produces a clean, deeply savoury broth that underpins miso soup, noodle broths, and simmered dishes. Kelp also appears in salads, stir-fries, and as a wrap for rice and fish. Its natural glutamates make it a useful flavour enhancer — a strip added to a pot of beans or grains boosts savouriness.

In Australia, dried kelp and kombu are available at Asian grocery shops and increasingly in supermarkets. Fresh kelp is harvested from Tasmanian and South Australian waters and is appearing at some fishmongers and farmers’ markets.