Last modified on 26 November 2008, at 18:03


Cookbook | Recipes | Ingredients | Seaweed


Kelp, known as kombu or konbu in Japanese cuisine, is a type of seaweed.

More specifically the type of kelp used for kombu are edible varieties from the genus Laminaria. Kombu is commonly used to make dashi, the broth upon which miso soup is based.