What is
Kombu Dressing?

Kombu Dressing is a flavorful and umami-packed salad dressing made primarily from kombu (a type of edible kelp), which is a staple in Japanese cuisine. It often features a blend of soy sauce, vinegar, and other seasonings to enhance its complex flavor profile, making it a delightful addition to various salads and cold dishes.

Origins & History

Kombu, and consequently Kombu Dressing, originates from Japan. Kombu has been used in Japanese cooking for centuries, particularly in the making of dashi (a traditional soup stock). The incorporation of kombu into dressings and sauces reflects the Japanese culinary philosophy of emphasizing umami and balanced flavors.

Taste & Texture

Umami-rich with a balance of salty and slightly sweet notes, often accompanied by a bit of acidity from vinegar, making it fresh and savory.

Ingredients

Kombu

Kombu is a type of kelp that is used in various dishes to impart a deep umami flavor. It is often used in broths, but in dressings, it adds a unique taste and richness.

Soy Sauce

A fermented condiment made from soybeans, soy sauce adds saltiness and depth to the dressing.

Vinegar

Typically rice vinegar is used for a mild sourness that balances the richness of the kombu and soy.

Sesame Oil

Adds a nutty flavor and richness to the dressing.

Mirin

A sweet rice wine that can be added for a hint of sweetness and acidity.

This item may contain the following allergens:

Soy