Konbu (from Japanese: 昆布, romanized: konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. [1] It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).

2022年8月9日 · A member of the kelp family, kombu is a seaweed that makes for a versatile pantry ingredient, providing dishes with umami flavor, nutrients, and minerals. While most kombu comes from Hokkaidō, Japan, it is also cultivated in Korea, where it is known as dashima, and China, where it is known as haidai.

2023年6月14日 · Kombu (昆布) is an edible seaweed widely consumed in East Asia. Known for its excellent source of glutamate, an amino acid responsible for umami, this sea vegetable plays an indispensable role in Japanese cuisine.

2024年5月23日 · This recipe uses konbu (also spelled kombu), a variety of dried edible kelp that is harvested off the coast of Hokkaido and as far south as the Seto Sea. This is a good vegetarian broth that enhances the subtle flavors of Japanese cuisine.

2023年7月24日 · Most popular in East Asia, kombu is an edible kelp or seaweed that provides lots of nutritional benefits straight from the sea, making it yet another super seaweed similar to its cousin, wakame. The Japanese may call it konbu, while the Koreans refer to it as dashima, and the Chinese call it haidai.

Kombu (Japanese: 昆布) is an edible sea vegetable belonging to the brown algae family. This ingredient is used extensively in Japanese cuisines, especially in soup stock (dashi) and to make simmered seaweed (tsukudani). It contains a lot of glutamic acids, which act as a flavour enhancer and has many health benefits.

2021年6月7日 · Kombu (also spelled konbu) is the Japanese name for several species of dried, brown, edible kelp of the Laminaria genus—most famous for its use in the soup stock dashi. Kombu thrives in cold water and primarily grows off the coast of Hokkaido, Japan.

Kobumaki is Japanese rolled Konbu (sea kelp; also spelled “Kombu”) cooked in a sweet and salty sauce. It is a part of Osechi Ryori, the Japanese traditional new year feast.

2023年12月13日 · Sometimes referred to as “kombu” in English recipes, konbu is a type of seaweed used for flavoring soup stocks and dashi, adding that all-important umami flavor. Simply put, konbu is an alga — a type of kelp, which in turn is a type of seaweed — that grows in the sea.

2022年8月24日 · Kombu (konbu, 昆布 in Japanese) is Japanese edible seaweed or kelp. It is commercially cultivated and harvested from the sea. It has a distinctive umami taste and is rich in minerals.