Dried kombuDried kombu sold in a Japanese supermarket
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).
Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years.[2]
^Abbott, Isabella A (1989). "Food and food products from seaweeds". In Lembi, Carole A.; Waaland, J. Robert (eds.). Algae and human affairs. Cambridge University Press, Phycological Society of America. p. 141. ISBN 978-0-521-32115-0.
^Wurges, Jennifer; Frey, Rebecca. "Kelp". Gale Encyclopedia of Alternative Medicine. The Gale Group, Inc. Retrieved 31 July 2015.
Konbu (from Japanese: 昆布, romanized: konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also...
Kombu Vatcha Singamda (transl. The Lion with Horns) is a 2022 Indian Tamil-language action drama film written and directed by S.R. Prabhakaran and produced...
common form of dashi is a simple broth made by heating water containing kombu (edible kelp) and kezurikatsuo (shavings of katsuobushi – preserved, fermented...
Kelp tea is a traditional East Asian tea made by infusing kelp in hot water. It is called kobu-cha or konbu-cha (昆布茶) in Japan, haidai-cha (海带茶) in China...
Sivappu Manjal Pachai (transl. Red, yellow, green) is a 2019 Indian Tamil-language action thriller film written and directed by Sasi. The film stars Siddharth...
Kingini Kombu is a 1983 Indian Malayalam film, directed by Jayan Adiyattu. The film stars Jagathy Sreekumar, Nedumudi Venu, Jalaja and Sreenath in the...
commonly associated with St. Patrick's Day. The color kombu green is a representation of the color of kombu, edible kelp from the family Laminariaceae widely...
dish in Japanese kitchens since the Edo period. Tsukudani can be made with kombu or wakame seaweeds, and is often made to reuse ingredients from making dashi...
and audience. and becomes a box-office hit. In 2022, her first release Kombu Vatcha Singamda, opposite Sasikumar, directed by S.R. Prabhakaran. the film...
identified brown crystals left behind after the evaporation of a large amount of kombu broth as glutamic acid. These crystals, when tasted, reproduced the ineffable...
simmering mirin, rice vinegar, katsuobushi flakes (from tuna), and seaweed (kombu) over medium heat. The liquid is then cooled, strained to remove the katsuobushi...
with chāshū (sliced pork belly), and additional ingredients can include kombu, kikurage, shōyu, chili bean paste, sesame seeds and others. The traditional...
populace (non-native mainland Japanese), using dried squid (surume) and kombu kelp, which were the locally abundant and trade commodities. It can probably...
are two types of nabemono in Japan: lightly flavored stock (mostly with kombu) types such as yudōfu (湯豆腐) and mizutaki (水炊き), eaten with a dipping sauce...
traditional spirit. Harvard Common Press. p. 128. ISBN 1558321772. Unlike wakame, kombu, and hijiki, which are sold in the form of individual leaves, nori is sold...
with a dressing consisting of rice vinegar, sugar, salt, and occasionally kombu and sake. It must be cooled to room temperature before being used for a...
biochemist Kikunae Ikeda, who tried to isolate and duplicate the savory taste of kombu, an edible seaweed used as a broth (dashi) for Japanese cuisine. MSG balances...
kombu (dried kelp), katsuobushi (thin shavings of dried and smoked bonito (similar to skipjack tuna)), or hoshi-shiitake (dried shiitake). The kombu can...
seaweed. Found in the Pacific coast of North America and South America. Kombu, Saccharina japonica (formerly Laminaria japonica) and others, several edible...
bonito flakes or broadly as okaka (おかか). Shaved katsuobushi and dried kelp—kombu—are the main ingredients of dashi, a broth that forms the basis of many...
known as tutari, ranasringa, blowhorn, sig, singa, kurudutu, gaali-kommu or kombu, is an ancient Indian musical instrument. It is a type of horn wind instrument...
Okamura 1936) and Laminaria ochotensis (Miyabe 1902). Over 90% of Japanese kombu is cultivated in Hokkaidō. With the development of cultivation technology...
responsible for the palatability of the broth from kombu seaweed. He noticed that the taste of kombu dashi was distinct from sweet, sour, bitter, and salty...
simmered in dashi, sake or mirin and soy sauce. In shōjin ryōri, vegetarian kombu dashi, made from seaweed, is used. When prepared in the usual manner, it...
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