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Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (), are edible kelp widely eaten in Northeast Asia. Most of what is called "Kombu" is in the species Laminaria japonica.
Over 90 percent of Japanese kombu is cultivated, and most is harvested in Hokkaido. It is cultivated as far south as the Seto Inland Sea.
History
The earliest written record of kombu appeared in Shoku Nihonshoki in 797 as a gift and tax from the Tōhoku Region. Its actual use is believed to be much earlier, most likely dating back to the Jomon period, but as it easily decomposes, no archaeological evidence can be found. During the Muromachi period, a newly developed drying technique allowed kombu to be stored for more than a few days and kombu became an important export from Tohoku area. By the Edo period, as Hokkaido was colonized and shipment routes were organized, the use of kombu became widespread throughout Japan. The traditional Okinawan cuisine relies heavily on kombu as a part of the diet and this practice began in this period. In Okinawa, the consumption of kombu per household is the highest of all prefectures. In the 20th century, a way to cultivate kombu was discovered and kombu became cheap and readily available everywhere. More on [ Kombu ]
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Cooking with Kombu - Ways to use kombu and directions for making powdered kombu seasoning.
Kombu - Purchasing information, cooking instructions, and recipes for the soup stocks simple dashi and shiitake dashi.
Kombu Dipping Sauce - Kombu stock flavored with dark soy sauce, seasoned rice wine, sugar, and salt.
Kombu Recipes - Recipes for dashi, soup, marinades, kombu with rice, and kombu with beans.
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Kombu Stock for Miso Soups - Recipe using garlic and ginger.
Meta Description: [ Recipes from almost every country of the world ]
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Rice with Kombu Seaweed - Brown rice flavored with kombu, sea salt, and sesame oil.
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