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Hi Reader,

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Let’s be honest… traditional kombu dashi feels a little intimidating, doesn’t it?

High-end kombu, soft water, special thermometers... not exactly everyday kitchen vibes.

But! What if I told you that you could make a deeply flavorful kombu dashi using just kombu and water, no fancy tools required?

Today’s new recipe is all about that; two simple, beginner-friendly methods that bring bold umami into your home without the stress.

🍳New Recipe: Kombu Dashi (Dried Kelp Broth)

In this post, I’ll walk you through two easy methods:

• A cold-brew method for overnight prep (hello, meal prep magic!)
• A quick stovetop method when you need it now

👉 It’s vegan-friendly, pantry-friendly, and perfect for miso soup, simmered veggies, or as the base for awase dashi or vegan dashi.

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💫Why You'll Love This Recipe

• 🙏Stress-free & beginner-approved: pick the method that suits your rhythm
• 🌎Adapted for non-Japan kitchens: I’ve tested it with U.S. kombu & tap water
• 👩‍🔬Versatile & customizable: tweak the kombu ratio based on what you're cooking

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Get the recipe

💡From My Kitchen to Yours

I used to think homemade dashi was too much work.

But ever since I discovered the cold-brew method, it’s become a weekly meal prep habit. I soak it on Sunday, and I’m set for miso soup, sauces, or cozy rice bowls during the week.

No boiling. No babysitting. Just soak and chill (literally). 😌

If you’ve been putting off making dashi, I really hope this post makes it feel more doable. And if something’s still holding you back, hit reply! I’d love to help.

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🧠 New to dashi? Check out my Ultimate Guide to Dashi for an easy breakdown of the types (vegan, bonito, shiitake, etc.) and how to pick the right one for your kitchen.

💬What Do You Want to See Next?

Have a Japanese dish you’ve been curious to try at home? Let me know by replying to this email, it just might be next week’s recipe!

And if you make kombu dashi, please send me the pic(s). I'd be so happy to see it.

Thanks so much for being here.
Wishing you a warm and delicious week 🍙

- Kurumi

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P.S. Next week we’re diving into fish-based dashi, starting with bonito dashi. Can’t wait to share it with you!

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