Kombu is a thick dried kelp popular in Japanese cuisine. It is usually soaked in hot water prior to using in order to soften.

It is used in East Asia to make dashi, a soup stock. It can also be eaten fresh as sashimi. Kombu can be pickled. It is then served as a snack with green tea.

Kombucha means "seaweed tea" and is made from powdered kombu. The unrelated English word, Kombucha, means "a fermented and sweetened tea".

Good source of iodine and dietary fiber.


Other names: Dashima, Haidai, Konbu, Saccharina Japonica
Translations: 昆布, Kombi, كومبو, 다시마, Комбу, Комбі, 海带, Комбу



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