Types of Kombu and How to Use Them

Kombu is an edible seaweed packed with umami and an essential ingredient for making dashi in Japanese cooking. In this post, you’ll learn about the different types of kombu—how they taste, the best ways to use them, and tips for choosing the right one!

Looking for how to make dashi? Check this How to Make Authentic Kombu Dashi!

What is Kombu?

Kombu is a traditional Japanese ingredient that has been valued for centuries. It’s mainly used for making dashi (soup stock). It’s harvested after growing for 2 years in mineral-rich sea, which gives it that delicious umami flavor.

About 90% of Japan’s kombu is harvested in Hokkaido (see the map below), the northernmost prefecture, and my hometown! The type of kombu varies by region, and each variety has its own unique flavor and texture. Let’s take a look at four of the most common types.

Ma Kombu (真昆布)

Ma kombu is the most produced type of kombu in Japan, harvested around Hakodate in southern Hokkaido. It’s thick and wide, making it perfect for making dashi. The broth it produces is clear and full of umami, with a hint of natural sweetness.

Rishiri Kombu (利尻昆布)

Rishiri kombu is harvested on Rishiri Island, located in the northernmost part of Hokkaido. Firmer than other types of kombu, it’s mainly used for making dashi. It’s especially popular among kaiseki chefs for its ability to create a clear, delicate broth with a mild flavor that doesn’t overpower the dish.

Rausu Kombu (羅臼昆布)

Rausu kombu is a premium, high-quality kombu harvested from a small area in Hokkaido. Unlike most kombu that’s usually dried and shipped, Rausu kombu goes through a detailed 23-step process to bring out the best quality. It makes a rich, flavorful dashi with a deep aroma.

Hidaka Kombu (日高昆布)

Hidaka kombu is a long, ribbon-like variety, typically 7–8 meters long. It’s the second most harvested natural kombu in Hokkaido. Soft and quick to cook, it’s a versatile ingredient that works well in a variety of dishes. It’s also the most affordable of the four main types.

Cold Brew Dashi Taste Test: 4 Types of Kombu Compared

Before Brewing

I cold-brewed dashi using those four different types of kombu to see how each one affects the flavor. I added kombu and water to jars and let them sit in the fridge overnight. The photo below shows what they looked like before brewing.

After Brewing

Here’s how they looked after steeping overnight. I removed the kombu, and surprisingly, Ma Kombu, Rishiri Kombu, and Rausu Kombu all had a similar light color. If I had hot-brewed them, I think the color differences might’ve been more noticeable. Hidaka Kombu, on the other hand, was much darker than the others.

As for taste—Rausu Kombu had the most umami, while Ma Kombu and Rishiri Kombu were quite similar in flavor. Hidaka Kombu had oviously less umami compared to the rest.

Leftover Kombu Texture

Rishiri Kombu and Ma Kombu are quite thick and firm, and you can actually see the slippery, gel-like substance seeping out from the cut edges. Hidaka Kombu, on the other hand, is much thinner and softer in texture.

Tips for Choosing the Right Kombu

How to Make Kombu Dashi

Learn how to make kombu dashi and use it in everyday cooking—plus delicious ideas for using up the leftover kombu. Use the hot brew method for traditional, full-flavored dashi, while the cold brew offers a quick and easy option.

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