KOMBU

Kombu

is edible kelp from the family Laminariaceae widely eaten in East Asia. It may also be referred to as konbu, dashima or haidai . Some edible kelps in the family Laminariaceae are not always called kombu, such as arame, or Macrocystis pyrifera. Most kombu is from the species Saccharina japonica, extensively cultivated on ropes in the seas of Japan and Korea. Over 90% of Japanese kombu is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea with the development of cultivation technology today.


The above text is a snippet from Wikipedia: Kombu
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kombu

Noun

  1. Edible kelp used in East Asian cuisine


The above text is a snippet from Wiktionary: kombu
and as such is available under the Creative Commons Attribution/Share-Alike License.

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