color = #FA7B62
name = Kombu

regnum = Protista
divisio = Heterokontophyta
classis = Phaeophyceae
ordo = Laminariales
familia = Laminariaceae
genus = "Laminaria"
species = various; see text

Kombu or konbu ( _ja. 昆布 IPA2|kombɯ), also called "dashima" ( _ko. 다시마 "dasima"), or "haidai" (zh-tsp|t=海帶|s=海带|p=Hǎidài), are edible kelp from the genus "Laminaria" widely eaten in East Asia.

Over 90 percent of Japanese kombu is cultivated, and most is harvested, in Hokkaidō. It is cultivated as far south as the Seto Inland Sea.


The earliest written record of kombu appeared in Shoku Nihongi in 797 as a gift and tax from the Tōhoku Region. Its actual use is believed to be much earlier, most likely dating back to the Jōmon period, but as it easily decomposes, no archaeological evidence can be found. During the Muromachi period, a newly developed drying technique allowed kombu to be stored for more than a few days and kombu became an important export from the Tohoku area Fact|date=March 2008. By the Edo period, as Hokkaidō was colonized and shipment routes were organized, the use of kombu became widespread throughout Japan. Traditional Okinawan cuisine relies heavily on kombu as a part of the diet; this practice began in the Edo period. In Okinawa, the consumption of kombu per household is the highest of all prefectures. In the 20th century, a way to cultivate kombu was discovered and kombu became cheap and readily available everywhere.

In 1867 the word "kombu" first appeared in an English-language publication - "A Japanese and English Dictionary," by James C. Hepburn.

Starting in the 1960s, the word "kombu" started to be used widely in the United States, and the product (imported in dried form from Japan) became widely avaialable at natural food stores and Asian-American grocery stores, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of Japanese restaurants and sushi bars.


Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. Kombu is usually sold dried or in a dried shred called "Oboro kombu". It may also be eaten fresh as sashimi. Making kombu dashi is simple though kombu dashi powder may also be used. A strip of dried kombu in cold water is brought to a boil as the very first step of making dashi and the softened kombu is commonly eaten after cooking. It can also be sliced and used to make "tsukudani", a dish that is simmered in soy sauce and mirin.

It is also important in Chinese cuisine and Korean cuisine.

Kombu may be pickled with sweet and sour flavoring and are cut into small strips 5 or 6 centimeters long and 2 centimeters wide. These are often eaten as a snack with green tea.

It is often included when cooking beans, putatively to add nutrients and improve their digestibility.


Kombu naturally contains glutamic acid, an amino acid responsible for umami, a Japanese word for one of the proposed five basic tastes.

Glutamic acid is often used as a food additive and flavour enhancer in the form of monosodium glutamate (MSG), a sodium salt.

Prominent Species

(Japanese name followed by species)
* Marafuto kombu, "Laminaria saccharina" contains mannitol and considered sweeter
* Ma-kombu, "Laminaria japonica"
* Mitsuishi-kombu or dashi-kombu, "Laminaria angustata" commonly used in the making of dashi
* Naga-kombu, "Laminaria longissima"
* Rishiri-kombu, "Laminaria ochotensis" commonly used for soup stock


Davidson, Alan. Oxford Companion to Food (1999), "Kombu", p. 435 ISBN 0-19-211579-0

External links

* [http://www.fao.org/docrep/field/003/AB724E/AB724E00.htm Culture of Kelp (Laminaria japonica) in China]

Wikimedia Foundation. 2010.

Игры ⚽ Нужно решить контрольную?

Look at other dictionaries:

  • Kombu — o konbu (Japonés: 昆布), también llamado dashima (Coreano), o haidai (), es una especie comestible de kelp ampliamente consumida en el Noreste de Asia. Lo que comunmente se llama Kombu es parte del género Laminaria. Más del 90 porciento del kombu… …   Enciclopedia Universal

  • kombu — ● kombu nom masculin (japonais konbu) Algue comestible séchée, utilisée dans la cuisine japonaise, réhydratée en particulier pour les fonds de bouillons …   Encyclopédie Universelle

  • kombu — kȍmbu m <G a> DEFINICIJA bot. kulin. rasprostranjena tamnozelena alga iz dubokih voda oceana, sušena služi kao dodatak mnogim jelima makrobiotičke kuhinje ETIMOLOGIJA jap …   Hrvatski jezični portal

  • Kombu — Echter Kombu Kombu Systematik Abteilung: Braunalgen (Phaeophyta) Klasse: Phaeophyceae …   Deutsch Wikipedia

  • Kombu — Alga kombu. El Kombu o konbu (昆布, Kombu o konbu …   Wikipedia Español

  • Kombu — Konbu Nom vernaculaire ou nom normalisé ambigu : Le terme « Konbu  » s applique, en français, à plusieurs taxons distincts. Konbu …   Wikipédia en Français

  • kombu — ˈkäm(ˌ)bü noun ( s) Etymology: Japanese, kombu, kelp, tangle : a food prepared especially in Japan from various broad fronded kelps of the family Laminariaceae …   Useful english dictionary

  • Kombu Pattu — Kombu PattuThis genre is one of the few instrumental temple art forms in which the melody instruments dominate. Even this is only partly true, as the C shaped trumpet, the kombu, is regarded as a rhythm instrument by its players, with the… …   Wikipedia

  • Kombu pattu — Musique kéralaise Sommaire 1 Musique savante 2 Musiques rituelles 3 Théâtres et danses 4 Musique folklorique …   Wikipédia en Français

  • Kombu, Kerala — [ thumb|250px|using Kombu in Panchavadyam performance in the front] Kombu is a wind instrument (kind of trumpet) usually played along with Panchavadyam, Pandi Melam, Panchari melam etc. This musical instrument is usually seen in Kerala state of… …   Wikipedia

Share the article and excerpts

Direct link
Do a right-click on the link above
and select “Copy Link”