Authentic Japanese Ramen Kelp Salt Seasoning (Kombu Shio Tare)

Master the foundation of authentic Japanese ramen with this clear, umami-rich kelp salt seasoning. Gently extracted kombu creates a delicate flavor base.

Ingredients

• 1 large piece kombu (dried kelp)
• 1 liter cold water
• 100 g sea salt blend (from 3 different regions)

Instructions

1. 1Soak the kombu

   

   Place the raw kombu pieces into a stainless steel saucepan filled with cold water. Allow the kelp to soak in the refrigerator for 16 hours to gently extract its natural umami flavors without releasing any bitterness.

   Tip: Soaking the kombu slowly in cold water yields a clearer, more refined broth compared to boiling it immediately.
2. 2Heat the kelp

   

   Transfer the pot of water and soaked kelp to a portable gas stove. Heat the mixture gently over low heat, monitoring it closely until the temperature reaches exactly 60 degrees Celsius.

   Tip: Do not let the water come to a boil, as boiling kombu will make the broth cloudy and introduce a bitter taste.
3. 3Remove the kelp

   

   Once the broth reaches 60 degrees Celsius, immediately turn off the heat. Carefully remove the large, wet pieces of kombu from the pot and transfer them to a separate bowl to prevent them from overcooking.

   Tip: Removing the kelp promptly ensures the broth remains light and delicate.
4. 4Add the sea salt blend

   

   Pour the measured blend of sea salts into the warm kelp extract to begin incorporating the seasoning.

   Tip: Use a whisk or a long spoon to help the salt dissolve quickly without splashing the broth.
5. 5Whisk until dissolved

   

   Vigorously whisk the liquid with a metal whisk until the salt is completely dissolved into the warm mixture, creating a uniform, clear golden seasoning.

   Tip: Whisking while the broth is still warm helps the salt dissolve much faster and more evenly.

Storage & Make Ahead

Burn It Off

Frequently Asked Questions