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Here’s an easy, no-heat method for making kombu dashi—just soak and let the kombu slowly release its delicious umami!

Looking for a classic, full-flavored dashi recipe? Try this hot-brewed kombu dashi!

Recipe Ingredients

You’ll need the following ingredients to make this kombu dashi:

Kombu: Find a Japanese kombu at Japanese or Asian grocery stores nearby. I use this ma kombu for this recipe, the most produced type of kombu in Japan.
Water: Most water in Japan is naturally soft and best for making dashi. Hard water can make it harder for the kombu’s flavor to come out, so if possible, use soft water for the best results!

How To Make Kombu Dashi: STEP BY STEP

Here’s a quick visual guide! Check the recipe card below for the video and full details!

Step 1

Soak the kombu in water.

Step 2

Refrigerate for at least 4 hours, or overnight.

Remove the kombu, and your kombu dashi is ready to use! Store it in the fridge and try to use it within a week.

Recipe Tips

Don’t wash the kombu! The white powder on the surface is full of umami. Rinsing it off will reduce the flavor.
Don’t waste any leftover kombu! Transform them into delicious side dishes, such as kombu tsukudani and kinpira kombu.
The flavor of dashi changes depending on the kombu you use. Curious about the difference? Check out my comparison of 4 kombu types here.

Cold Brew vs Hot Brew

Cold-brewed dashi has a clean, delicate flavor that’s perfect for clear soups and light simmered dishes. However, it’s not the best method for bold or richly seasoned recipes—in those cases, the hot brew dashi is recommended.

Kombu dashi cold and hot brew difference. — Left: Cold Brew, Right: Hot Brew

More Japanese Soup Recipes You Will Love

Leave a Rating!

I hope you enjoy this cold-brewed kombu dashi! If you try it, don’t forget to leave a rating and share your thoughts—I love hearing from you!

Easy Cold-Brewed Kombu Dashi Recipe

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Prep: 4

Total: 4

Servings:

Author: Juri Austin

Here's an easy, no-heat method for making kombu dashi—just soak and let the kombu slowly release its delicious umami!

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Ingredients

▢ 10 g Kombu
▢ 3 cups Water

Instructions

Soak: Place the kombu in a jar or container with water and refrigerate for 4 hours or overnight.
Strain: Remove the kombu, and your dashi is ready to use!

Notes

Storage: Store in a glass jar or an airtight container, in the fridge for 5 days or the freezer for up to one month.
No need to wash the kombu—that white powder on the surface is full of umami and adds great flavor to your dashi.
Transform leftover kombu into delicious side dishes, such as kombu tsukudani and kinpira kombu.
The flavor of dashi changes depending on the kombu you use. Curious about the difference? Check out my comparison of 4 kombu types here.

Nutrition

Serving: 1servingCalories: 1kcalCarbohydrates: 0.2gProtein: 0.04g

This nutritional information is estimated and provided for general reference only.

Course: Soup

Cuisine: Japanese

Keyword: kombu dashi

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Easy Cold-Brewed Kombu Dashi Recipe

Recipe Ingredients

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