This post is from a recent article from the Financial Times. They call kombu the new “in” ingredient. All the chefs are recognizing the power of kombu that has been used in Japanese cooking for centuries.
Here is an explanation of WHY it is such a great taste enhancer;
“The Japanese further enhance this quality by sun-drying their kelp. This ensures that the seaweed retains a little moisture and forms a powdery white dusting called mannite, which is particularly strong in glutamic acid.”
You can read the rest of the article from the link below: