What fate often befalls Kombu once it is used to create dashi?
Answer
It is simmered down, often becoming invisible while creating the primary umami flavor base
Kombu plays a functional role in dashi preparation that often renders it invisible in the final serving. It is simmered extensively to extract the deep, savory umami flavor that forms the core base of countless Japanese soups and sauces. Because its primary purpose is to infuse the broth with flavor compounds, it is integrated so thoroughly that diners may not see it, highlighting its function more as a fundamental seasoning agent than a visible vegetable component.
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