Nishime kombu refers to dried kelp specifically for eating. It’s a flavorful ingredient that cooks quickly for nimono and oden.
Nishime Kombu (煮しめ昆布) is dried kelp, also known as kombu. It is softer, less fibrous, and cooks quicker than the regular kombu used for dashi. Kombu is an auspicious ingredient and is used in celebratory dishes, such as Osechi Ryori as the word “kombu” is similar to “yorokobu” (喜ぶ to be happy).
Table of contents
What Is Nishime Kombu?
Nishime kombu is edible kelp. Unlike the kelp for dashi broth, which needs to be cooked for long periods of time, nishime kombu is tender and eaten in simmered dishes.
The Japanese tie the softened kombu into a knot and add it to Oden, Chikuzenni, kombu rolls, and other nimono dishes. You can also chop it into thin strips and add it to nimono or miso soup.
What Does It Taste Like?
It has a slightly briny umami taste and absorbs flavors like dashi. The texture is slightly rubbery.
How To Use
Like regular kombu, soak the strips in water for a few minutes to soften before use. It’s often cooked with vegetables, such as burdock root, carrots, bamboo shoots, Japanese taro, and chicken.
Recipes Using Nishime Kombu
Where To Buy
Find it in the dried food aisle at Asian or Japanese grocery stores. Regular kombu is not suitable, so make sure you choose the correct kombu.
Wish to learn more about Japanese cooking? Sign up for our free newsletter to receive cooking tips & recipe updates! And stay in touch with me on Facebook, Pinterest, YouTube, and Instagram.
