KnowraKombuLinked fromLinked fromThe 9 pages that link to Kombu, each with the reason it gives.All 9Broader topic 4Related 4Compared with 1UmamiBroader topic: Its naturally high glutamate content makes kombu a major source of umami in dashi.KelpBroader topic: Several kelp species are harvested as kombu for broths and other foods.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.