Home » I learned this secret trick that will make your rice taste like a Michelin-Star dish

I learned this secret trick that will make your rice taste like a Michelin-Star dish

In the quiet coastal town of Rausu, tucked away on Japan’s northernmost island of Hokkaido, the ocean breeze carries something special. It’s not just salt and mist—it’s the deep, earthy aroma of kombu kelp, the pride of this region and the foundation of Japanese umami.

We recently had the rare chance to visit one of Rausu’s most respected kombu farmers. These farmers don’t just harvest seaweed; they nurture it for years beneath the cold, mineral-rich waters of the Sea of Okhotsk. And while they shared plenty about how kombu is grown, dried, and aged, they also revealed a tiny but life-changing kitchen secret — one that can turn your everyday rice into something truly extraordinary.

And the best part? It couldn’t be simpler.

The secret recipe for more flavorful rice

So, what’s the big secret to deeper, richer, more aromatic rice?

Just add a slice of kombu while cooking your rice.

That’s it!

No fancy sauces, no extra salt, no mysterious powder — just one natural ingredient from the sea that does all the heavy lifting for you.

When you drop a small piece of kombu into your rice cooker (or even a regular pot), something magical happens. As the rice cooks, the kombu slowly releases its natural glutamates, the compounds responsible for umami, the fifth taste that makes food deeply savory and satisfying.

The result? Rice that doesn’t just taste like rice — but rice that tastes complete. Rich, round, and subtly ocean-kissed.

Why Kombu works so well

To understand why this trick works so beautifully, we need to talk about umami — that mysterious depth of flavor that makes miso soup, soy sauce, and dashi so irresistible. Kombu is one of the richest natural sources of glutamic acid, the very compound that gives umami its characteristic taste.

When you heat kombu in water — or in this case, in the same water your rice is cooking in — it releases these natural flavor molecules. The rice absorbs them as it steams, infusing each grain with delicate umami notes.

It’s like your rice took a trip to Japan’s coastline and came back full of stories.

For a deeper dive into kombu’s origins and incredible culinary powers, check out our guide to the secret of kombu kelp — Japan’s umami powerhouse.

The story behind Rausu’s legendary Kombu

Not all kombu is created equal. The kombu from Rausu is considered the caviar of seaweed, and for good reason. These farmers hand-harvest the kelp from wild underwater forests, then dry and age it naturally in the ocean breeze.

During our visit, we learned that this patience pays off. Properly aged kombu doesn’t just add saltiness; it brings a subtle, lingering sweetness and complexity to dishes.

The farmer we met, a third-generation kombu master, told us:

“Good kombu is like good wine. It needs time, the right environment, and a little love.”

And it shows. The kombu from Rausu is the same kind used by top sushi chefs across Japan — the kind that elevates even the simplest dish into an art form.

How to use Kombu when cooking rice

The technique couldn’t be easier. Here’s how to do it step-by-step:

Rinse your rice thoroughly until the water runs clear. This removes excess starch and helps the grains stay separate and fluffy.
Add the correct amount of water as usual for cooking your rice.
Place one small piece of kombu (about 5×5 cm) on top of the rice before cooking.
Cook as you normally would — whether in a rice cooker or a pot on the stove.
Remove the kombu once the rice is done. Don’t stir it in — it has already done its job!

If you’re wondering which rice cooker gives you the perfect texture and flavor, take a look at our list of the 10 best rice cookers for the perfect sushi rice.

What you’ll taste

The difference is subtle but unmistakable. The rice becomes silkier, softer, and slightly more aromatic. There’s a touch of natural sweetness, a whisper of the ocean, and a richness that keeps you wanting another bite.

Even without soy sauce or seasoning, you’ll notice your rice tastes more complete.

Serve it with grilled fish, stir-fried vegetables, or sushi — or even on its own. You’ll see why Japanese chefs have been using this trick for centuries.

Can you reuse the Kombu?

Yes — to a certain extent. After cooking, you can dry the kombu and use it again to make light dashi broth or add it to soups for an extra umami boost. Just don’t expect the same flavor intensity as the first use; most of its essence has already gone into your rice.

Still, it’s a great way to reduce waste and get more out of this incredible ingredient.

A bonus tip: add a dash of sake

Want to take it one step further? Some Japanese home cooks add a tablespoon of sake to the rice water along with the kombu. The alcohol evaporates during cooking but helps draw out even more umami from the seaweed. The final flavor is cleaner, rounder, and slightly more fragrant.

Try it once, and you’ll never go back to plain rice again.

Health benefits of Kombu-infused rice

Besides boosting flavor, kombu brings several health perks. It’s rich in iodine, iron, magnesium, and dietary fiber. It also contains natural compounds that may support digestion and help balance sodium levels in the body.

By adding kombu to your rice, you’re not just improving taste — you’re giving your meal a quiet nutritional upgrade too.

The perfect match: Sushi rice and Kombu

If you’re into sushi making, this trick is a game-changer. Sushi rice depends heavily on subtle flavor harmony — every grain should carry its own depth. Adding kombu during cooking lays a foundation of umami that complements the vinegar seasoning perfectly.

That’s why many top sushi chefs use kombu in their rice water without ever mentioning it. It’s one of those “invisible techniques” that separate good sushi from unforgettable sushi. Just like the ones in my Masterclass Online Sushi Course.

How to store Kombu

Kombu has an impressive shelf life, especially when kept dry and away from direct sunlight. Store it in an airtight container in a cool, dark place. Don’t refrigerate it unless you live in a very humid environment — moisture can cause mold.

Properly stored kombu can last for years and only gets better with age.

The beauty of simplicity

It’s easy to think that making great food requires complicated steps or exotic ingredients. But sometimes, the most powerful culinary secrets are the simplest ones — passed down quietly through generations, whispered from one cook to another.

In Rausu, that wisdom lives on in a single, humble piece of seaweed.

A slice of kombu, a pot of rice, and a little patience — that’s all it takes to unlock the kind of flavor that makes people close their eyes with the first bite.

Final thoughts

Next time you’re cooking rice — whether for sushi, curry, or just a comforting bowl at home — try adding a small piece of kombu. You’ll be amazed at how much difference it makes.

It’s a tiny detail, but it transforms your rice from “just okay” to “can I have seconds?”

So go ahead — bring a taste of Japan’s northern seas into your kitchen. Simple. Natural. Deliciously umami.

Hi, I'm Rik!

Sushi chef and founder of the School of Sushi. Making your own sushi is easier and more fun than you think! Through workshops and online courses, I’ll show you how to roll delicious sushi for your friends & family. Ready to roll?