"Dashi Konbu" is the secret ingredient for making dressings for sushi rice and rolls. They give the rice a special aroma and pronounced taste. Kombu is a rather rare word in cooking, but in fact it is a familiar kelp, but not ordinary, but a special variety. This variety grows exclusively in the cold waters that wash the north of Japan.
In Japanese cooking, kombu is used in several variations: as a spice, to create traditional broths, as an addition to salads, as a substitute for nori sheets to create rolls, and also for snacks. In Japan, they even make tea with them.