Kombu

Kombu

Japanese Name

こんぶ

konbu

Description

Kombu is a type of edible seaweed used in Japanese cooking.
It is mainly used to make dashi, a traditional soup stock.
Kombu has a deep umami flavor.
It is rich in minerals such as iodine and calcium.
Dried kombu is hard and dark green in color.
When soaked in water, it becomes soft and releases flavor.
Kombu is also eaten in simmered dishes and side dishes.
It is an essential ingredient in Japanese cuisine.

History

Kombu has been used in Japan for over a thousand years.
It was first mainly harvested in northern Japan, especially Hokkaido.
In ancient times, kombu was carried by sea routes to Kyoto and Osaka.
It became an important ingredient for court cuisine.
During the Edo period, kombu trading became very active.
Different regions developed their own kombu dishes.
Kombu helped shape the foundation of Japanese cooking.
Today, it is used both in Japan and around the world.

Learn more Japanese words?

Play our free typing game and master Hiragana & Vocabulary in a Zen atmosphere. 🍵