Kombu (Saccharina japonica), or konbu, is a kelp plant that is widely used in East Asian cooking.
Kombu is typically sold as whole dried fronds (dashi konbu), pickled in vinegar (su konbuoboro konbu).
Redirected from Saccharina japonica
Kombu
Japanese (Romanized)
Edible kelp, used in East Asian cuisine
Characteristic of:
Japanese cuisine
Also known as:
Chinese:
海带
Chinese (Romanized):
hǎidài
Korean:
다시마
Korean (Romanized):
dasima
Latin species name:
Saccharina japonica
Wikidata ID:
Q11261547
Wikipedia title:
Kombu
References:
Inbound Links
Unlinked Mentions
ID: 13508