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

[Japanese.]

from Wiktionary, Creative Commons Attribution/Share-Alike License

From Japanese こんぶ

Examples

  • Dried kelp called kombu is what anchors the stock.

    Celeriac Miso Soup

  • 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

  • Hi, I was wondering, do you ever use that seaweed, I believe it's called kombu or something, when cooking sushi rice?

    Sushi Day

  • 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.

    Rolling Sushi With Nobu

  • 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

  • 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

  • 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

  • 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

  • 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

  • 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

Comments

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  • Kombu is a kelp, a brown seaweed cultivated in Japan.

    July 31, 2009