Rausu Kombu, one of the best Kombu from Hokkaido. “Umami” of Kombu is mainly from glutamic acid. There are many ways to make Dashi but there is an easy way to make Kombu Dashi simply by submerging a piece of Kombu in a jar of water and keep it in Refrigerator. Start cooking with this magic water for any cooking. Remember Dashi is almost non-calorie with tons of flavor.