Definitions
from The American Heritage® Dictionary of the English Language, 5th Edition.
- noun Any of several edible kelps, especially Saccharina japonica (syn. Laminaria japonica), often used to flavor stock.
from The Century Dictionary.
- noun A Japanese coarse, edible seaweed, also called
kobu (which see), great quantities of which are gathered on the coasts of Yezo and elsewhere and prepared for use as pickles, seasoners, relishes, vegetables, sweetmeats, and, in powdered form, as tea. See the extract.
from Wiktionary, Creative Commons Attribution/Share-Alike License.
- noun Edible
kelp used in East Asian cuisine
Etymologies
from The American Heritage® Dictionary of the English Language, 4th Edition
from Wiktionary, Creative Commons Attribution/Share-Alike License
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Examples
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Dried kelp called kombu is what anchors the stock.
Celeriac Miso Soup 2009
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Seaweed of the horse of the God '; [4] also the seaweed kombu, which is a symbol of pleasure and of joy, because its name is deemed to be a homonym for gladness; and mochibana, artificial blossoms formed of rice flour and straw.
Glimpses of Unfamiliar Japan Second Series Lafcadio Hearn 1877
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Hi, I was wondering, do you ever use that seaweed, I believe it's called kombu or something, when cooking sushi rice?
Sushi Day GatorVTX 2009
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Heston Blumenthal, chef and owner of the three-Michelin - starred Fat Duck restaurant in Berkshire, U.K., is a great believer in using umami-rich foods, such as kombu (seaweed) served in his famous "Sounds of the Sea" dish, a multisensory seafood dish that incorporates the smells, sounds and flavors of the ocean.
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Macrobiotic nutritionists often recommend a few tablespoons daily of a sea vegetable like kombu, hiziki, wakame, arame or mekabu is all that is needed; however, "more" is not better -- these foods are concentrated minerals and there is a point of diminishing returns.
William Spear: Radiation Emergency Measures You Can Take Now William Spear 2011
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Macrobiotic nutritionists often recommend a few tablespoons daily of a sea vegetable like kombu, hiziki, wakame, arame or mekabu is all that is needed; however, "more" is not better -- these foods are concentrated minerals and there is a point of diminishing returns.
William Spear: Radiation Emergency Measures You Can Take Now William Spear 2011
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Optional: 1-inch piece kombu a sea vegetable that aids in digestion of beans and adds minerals
Meg Wolff: Perfect for the Super Bowl: Meg's Best Vegan Chili Meg Wolff 2011
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Also, for those of us with no access to epazote (like here in the Florida panhandle), an inch-long piece of kombu really helps to eliminate most of those gas issues.
Austin and basic black beans | Homesick Texan Homesick Texan 2009
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The bouillabaisse is clarified and turned into a consommé, with kombu adding a natural gelatin and shaved bonito bringing smokiness.
Best of the Food Fest Kathleen Squires 2012
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Macrobiotic nutritionists often recommend a few tablespoons daily of a sea vegetable like kombu, hiziki, wakame, arame or mekabu is all that is needed; however, "more" is not better -- these foods are concentrated minerals and there is a point of diminishing returns.
William Spear: Radiation Emergency Measures You Can Take Now William Spear 2011
tim_retep commented on the word kombu
Kombu is a kelp, a brown seaweed cultivated in Japan.
July 31, 2009