Linked from

The 9 pages that link to Kombu, each with the reason it gives.

• UmamiBroader topic: Its naturally high glutamate content makes kombu a major source of umami in dashi.

• DashiRelated: Its glutamate provides dashi’s principal source of savory taste.

• KatsuobushiRelated: Its glutamate pairs with katsuobushi’s inosinate in classic dashi.

• KelpBroader topic: Several kelp species are harvested as kombu for broths and other foods.

• NoriCompared with: Kombu is a thick brown seaweed, unlike the thin red-algal sheets called nori.

• Monosodium glutamateRelated: Ikeda investigated kombu broth when identifying the savory taste associated with glutamate.

• Edible seaweedBroader topic: Kombu releases glutamates into broth, giving seaweed a major role in savory flavor.

• Miso soupBroader topic: Its glutamates contribute a foundational savory taste to many versions of the broth.

• Glutamate flavoringRelated: Ikeda studied its glutamate-rich broth while investigating savory taste.