A wide, thick, dark green seaweed which grows in deep ocean water. Used in making soup stocks, condiments, candy, and cooked with vegetables and beans.
A dark green sea vegetable which grows in deep ocean waters. It creates vast fields of long upward-growing fronds which are attached to the ocean floor by means of a root-like "hold-fast" (called ne-kombu, which can also be eaten. Kombu is used in cooking to make soup stocks, or cooked with vegetables, beans or grains, or to prepare condiments and medicinal drinks. It is used commercially in the West as a thickening agent for numerous prepared foods under the name carageenan.
A sea weed of the Laminaria family, which is the base for the Japanese cooking stock called Dashi. Kombu contains glutamic acid, a natural flavor enhancer, MSG is an artificial imitator of kombu. To preserve flavor, wipe clean of white powdery substance, don't wash.
a long, dark seaweed which is sundried and folded
A wide, thick, dark green sea-vegetable that grows in deep ocean water. Often cooked with vegetables and beans; and used in making condiments and soup stocks. Kombu is rich in essential minerals.
A wide, thick, dark green sea vegetable which grows in deep ocean water. Used in making soup stocks, cooked with vegetables, in soups, condiments, candy and other dishes.
A large edible seaweed used in Japanese cooking.
Kelp, possibly dried; a kind of seaweed, in sheet form
a wide, thick, dark green sea vegetable used in making soups and for cooking with beans
is a wide, thick dark green sea vegetable rich in vitamins & minerals. Kombu is widely available in oriental markets.
A type of dark green sea vegetable sold in the West dried and cut into strips. Purported health benefits include the ability to: Soften or reduce growths such as tumors prevent high blood pressure treat goiter (due to its high iodine content) stimulate the lymphatic system regulate metabolism and proper body weight and increase the digestibility of beans. Use in stocks soups and other liquids as a flavoring agent and to enhance nutritional content.
Kombu or konbu (Japanese: 昆布), also called dashima (Korean: 다시마), or haidai , are edible kelp from the genus Laminaria widely eaten in Northeast Asia.
