The 12 Best Kombu Substitutes for Your Favorite Recipes

Kombu is a famous ingredient in Japanese cuisine because it’s used to make Dashi broth, which is a very versatile type of broth.

However, Kombu might not be the easiest ingredient to find.

If you’re looking for the greatest kombu replacement, you’ve come to the right place!

Thanks to their expertise, our top chefs were able to determine which item would be the best substitute for Kombu in various recipes.

As a result, I’ve gathered information on a variety of intriguing products that may be used as Kombu substitutes, so keep reading to learn more.

The Best Substitutes for Kombu

Kombu is a prominent seaweed in Japanese cuisine that is used to produce the famous Dashi broth. This broth is then utilized in a variety of different recipes to provide a distinct flavor, or umami, as it is known in Japan.

Because Kombu is so popular and not the most inexpensive ingredient either, it’s hard to obtain, so you might want to have a substitute on hand before you start cooking.

Furthermore, while Kombu is most known for Dashi, it may also be used as a tea, in baking, in various soups such as miso and tofu soup, and in a variety of other ways.

It’s a tasty and versatile ingredient high in glutamic acid, which gives it a distinct flavor.

When I’m choosing the right substitute, I like to think about ingredients that may include Kombu in any form. If an option like this isn’t available, I’ve prepared many types of Kombu substitutes.

1. Kombu Granules

The easiest method to find a Kombu alternative is to use certain items that include Kombu in various ways. The most well-known is Kombu granules, commonly known as Hondashi (this is a brand name).

Kombu is frequently combined with dried bonito shavings, dried sardines, or even dried shiitake mushrooms in the granules. It’s a fantastic ingredient to various stews, mixed rice, and the renowned Dashi.

Kombu granules are frequently easier to find but keep in mind that they don’t add spice to the meal, so I’ll usually adjust the salt to my preference.

2. Kombu Tea

If you’re seeking a dried Kombu substitute, Kombu tea could be a good option. It’s created from dried and finely chopped Kombu, which may be used to make a beverage or stock in a rush.

It’s a fantastic item to keep on hand because it has a lengthy shelf life, but keep in mind that it might include a variety of tastes (plum is the most popular addition). As a result, I always make sure to use pure Kombu tea in my Dashi or as a spice in other meals.

It will have the same color and flavor, so all you need to do is add extra ingredients.

3. Ajinomoto

If I want to make a classic Japanese meal but I’m out of Kombu, I’ll reach for one of the most popular brands on the market: Ajinomoto.

This Kombu replacement for Dashi is actually a salt of monosodium glutamate. While it may not be the healthiest option, it will improve the flavor and scent of your food.

Keep in mind that Ajinomoto is extremely salty, so I’ll usually adjust the rest of the ingredients.

4. Chicken Stock

When many cooks think of Kombu, the first item that comes to mind is the Dashi that is prepared from it.

So, if you’re looking for a Kombu substitute for Dashi, chicken soup may be the simplest and one of the finest options.

You can create your own chicken stock from scratch using poultry meat and veggies, or you can purchase ready-made stock and cubes.

I like to add a few mushrooms for extra flavor and umami. This gives the meal a more earthy flavor, similar to Kombu.

5. Dried Shiitake Stock

The dried shiitake stock is an excellent replacement for Dashi or Kombu stock. This one is a little unusual, but I promise it works.

Pick a few high-quality mushrooms, soak them in water and place them in the refrigerator for 6 to 12 hours to make the greatest shiitake stock. Each mushroom will require around 100ml of water or one cup.

If you’re in a rush, you can boil the dried shiitake to produce the stock, but it will have more flavor if you leave it overnight. If you add some basil, parsley, and oregano, it becomes much more flavorful.

Because it has the same glutamic acid as Japanese Kombu, it’s one of the healthiest and most delicious alternatives, and the mushrooms can also be used in the meal.

6. Other Seaweed

Kombu comes in a variety of forms, but at its core, it is simply a kind of seaweed. This means that there are a few more seaweed alternatives.

The most popular are wakame and hijiki seaweed, which can add flavor to vegetarian recipes. You can also use them as a substitute for Kombu in salads and soups.

I find some of these seaweeds easier to get and less expensive than Kombu.

7. Bonito Soup Stock

Bonito may not be well-known, but it’s a wonderful substitute for Kombu and is frequently added to various Kombu granules.

It’s actually dried fish flakes that can be cooked to make a delicious stock for various Japanese dishes.

Bonito soup is created simply with dried fish and boiling water, and it just takes a few minutes to prepare. Make sure to drain the stock before using it, and season with salt to taste.

8. Dried Tomato

This may be an unexpected alternative for Kombu, but it can be a fantastic complement to some meals. Dried tomato is the greatest option here, since it can be used to make stock by simmering it for a few minutes and then draining the water, or by leaving it in a jar overnight.

Because tomatoes have the same acids as Kombu, it’s an excellent alternative, but keep in mind that the color will differ. I’ll use it in stews and other colorful meals but not in clear Japanese broths.

9. Soy Sauce

Soy sauce is another easy-to-find Kombu substitute. This is especially helpful in recipes where Kombu is used as a spice to provide umami taste.

Because soy sauce is salty, I’ll only add a small amount. It also changes the color of the meal, so I avoid it in clear Japanese soups.

10. Beef Broth

Just like chicken broth, beef broth can replace the Kombu flavor in miso soup and other broths. Beef takes longer to cook if you make it from scratch, but there are ready-made choices.

To achieve the finest results, I’ll supplement the beef broth with mushrooms and spices.

11. White Fish

If you enjoy Bonito stock, you can make it with whatever type of white fish you have on hand.

This will be a light stock to which you may add spice if you want it to taste more like Kombu.

It will be clear in color and the ideal consistency for mixing with other foods, particularly rice and tofu. I’ll usually add a few extra spices to make it more flavorful.

12. Mentsuyu

Mentsuyu is a famous Japanese spice prepared using Dashi, soy sauce, salt, and sugar, among other ingredients.

It can be an excellent alternative for Kombu, as indicated by the term Komu-Dashi on the package.

It comes in liquid form and has a salty and wonderful savory flavor, but I’ll use it sparingly because it’s rather strong.

How to Choose a Kombu Substitute

Choosing the best Kombu substitute is easier than you might think.

Because Japanese cuisine has such a delicate balance, I’m always cautious when picking components and adding flavors.

That’s why it’s important to figure out what the Kombu will be used for before deciding on a replacement.

Since this ingredient is so flexible, there are a few things to keep in mind.

A delicious yet non-colored component is required for the preparation of the famed Dashi from Kombu.

In this case, Kombu granules, Kombu tea, chicken, or shiitake stock are the most appropriate options.

Even Ajinomoto, Honodashi, and beef broth are acceptable additions. For these dishes, however, I avoid using tomato sauce and soy sauce because they change the color.