MOUEEL
FR ⌄
fruit de mermarin · minéral · salin · océanique · légèrement sucré

Kombu

on its own
0.0sour
1.0sweet
4.0savoury
1.0bitter
5.0umami
order · canon first

4 of these 28 are wild — theory says yes, nobody has cooked them. why →

28 pairings for Kombu.

Riz

classic

One strip in the pot. Free glutamate and no visible seasoning at all.

Sauce soja

classic

Kombu depth, soy salt, mirin sugar. The base of every Japanese sauce.

Saké

classic

Glutamate onto glutamate: it adds, it never multiplies. Steep the strip, do not boil it.

Palourde

common

Two glutamate sources. The broth runs twice as long for no more salt.

Mirin

common

Sweetness against saline mineral. The standard Japanese proportion.

A strip in the cooking water leaves glutamate and nothing you can name.

Udon

common

Glutamate steeped cold overnight; it seasons without adding any colour.

Soja

common

Glutamate onto glutamate. They add, they do not multiply — dashi needs a fish for that.

Thé vert

common

Glutamate meeting glutamate. Two mild things adding up into something like broth.

A strip in the bean pot softens the skins and seasons the water at once.

Tomate

uncommon

Two glutamates from different oceans. Kombu-cured tomato reads as meat.

Shiitaké

uncommon

Two vegetarian umami sources, and neither one is trying to be meat.

Kelp glutamate under bird inosinate: the two-stock trick, from two oceans.

Bœuf

rare

Glutamate times inosinate is multiplication, not addition. Broth gets huge.

Poulet

rare

Poach in kombu water: glutamate on inosinate, multiplication not addition.

An hour under kelp: glutamate walks in, water walks out.

Kelp-cured an hour: it firms up and stops falling through the pan.

Colin

rare

Kelp-cured for an hour, it firms enough to survive a hot pan.

Matcha

rare

Glutamate doubling. Whisk it into dashi and the broth reads twice as long.

Fraise

wild

Kombu-cured berry is a Copenhagen habit. Salt makes the fruit taste redder.

Lait

wild

Kombu-infused milk tastes aged. Glutamate does what months in a cave do.

Beurre

wild

Steep kelp in melted butter overnight. Glutamate with a marine tail.

Simmer with the seaweed: glutamate makes the pulse taste braised in stock it never met.