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2007-10-16T17:07:01Z

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{{Taxobox
| color = #FA7B62
| name = Kombu
| image = Kombu.jpg
| regnum = [[Protista]]
| divisio = [[Heterokont]]ophyta
| classis = [[Brown alga|Phaeophyceae]]
| ordo = [[Laminariales]]
| familia = [[Laminariaceae]]
| genus = ''[[Laminaria]]''
| species = various; see text
}}
'''Kombu''' or '''konbu''' ([[Japanese language|Japanese]]: 昆布 [[International Phonetic Alphabet|IPA]]: {{IPA|[kombɯ]}}), also called '''''dashima''''' ([[Korean language|Korean]]: 다시마), or '''''haidai''''' ({{zh-cp|c=海带|p=Hǎidài}}), are edible [[kelp]] from the genus ''[[Laminaria]]'' widely eaten in [[Northeast Asia]].

Over 90 percent of Japanese kombu is cultivated, and most is harvested, in [[Hokkaidō]]. It is cultivated as far south as the [[Seto Inland Sea]].

==History==
The earliest written record of kombu appeared in [[Shoku Nihongi]] 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 [[Jōmon]] 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 the Tohoku area. By the [[Edo period]], as Hokkaidō was colonized and shipment routes were organized, the use of kombu became widespread throughout Japan. Traditional [[Okinawa]]n cuisine relies heavily on kombu as a part of the diet; this practice began in the Edo 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.

== Cooking ==
Kombu is used extensively in [[Japanese cuisine]]s as one of the three main ingredients needed to make [[dashi]], a soup stock. Kombu is usually sold dried or in a dried shred called "Oboro kombu". It may also be eaten fresh as [[sashimi]] . Making kombu dashi is simple though kombu dashi powder may also be used. A strip of dried kombu is often boiled from the very first step of making a dish and is commonly eaten after cooking.

It is also important in [[Chinese cuisine]] and [[Korean cuisine]].

Kombu may be pickled with sweet and sour flavoring and are cut into small strips 5 or 6 centimeters long and 2 centimeters wide. These are often eaten as a snack with green tea.

Kombu is a rich source of [[glutamic acid]], an amino acid responsible for [[umami]], one of the five basic tastes. Glutamic acid is used in the production of [[Monosodium glutamate|MSG]].

It is often included when cooking beans, putatively to add nutrients and improve their digestibility.

== Prominent Species ==
(Japanese name followed by species)
* karafuto kombu ''L. saccharina'' contains [[mannitol]] and considered sweeter
* ma-kombu ''L. Japonica''
* mitsuishi-kombu or dashi-kombu ''L. angustata'' commonly used in the making of [[dashi]]
* naga-kombu ''L. longissima''
* [[Rishiri]]-kombu ''L. ochotensis'' commonly used for soup stock

==Reference==
Davidson, Alan. Oxford Companion to Food (1999), "Kombu", p. 435 ISBN 0-19-211579-0





[[Category:Brown algae]]
[[Category:Sea vegetables]]
[[Category:Japanese ingredients]]
[[Category:Korean ingredients]]
[[Category:Chinese ingredients]]
[[Category:Japanese words and phrases]]

Kombu - Revision history

MediaWiki default at 17:07, 16 October 2007