Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: Hǎidài), are edible kelp widely eaten in Northeast Asia. Most of what is called "Kombu" is in the species Laminaria japonica. Scientific classification or biological classification is how biologists group and categorize extinct and living species of organisms. ... Typical phyla Rhodophyta (red algae) Chromista Heterokontophyta (heterokonts) Haptophyta Cryptophyta (cryptomonads) Alveolates Pyrrhophyta (dinoflagellates) Apicomplexa Ciliophora (ciliates) Excavates Euglenozoa Percolozoa Metamonada Rhizaria Radiolaria Foraminifera Cercozoa Amoebozoa Choanozoa Many others; classification varies The Kingdom Protista or Protoctista is one of the commonly recognized biological kingdoms, including all the eukaryotes except for... Typical classes Colored groups Chrysophyceae (golden algae) Synurophyceae Actinochrysophyceae (axodines) Pelagophyceae Phaeothamniophyceae Bacillariophyceae (diatoms) Raphidophyceae Eustigmatophyceae Xanthophyceae (yellow-green algae) Phaeophyceae (brown algae) Colorless groups Oomycetes (water moulds) Hypochytridiomycetes Bicosoecea Labyrinthulomycetes (slime nets) Opalinea Proteromonadea The heterokonts or stramenopiles are a major line of eukaryotes. ... Orders Dictyotales Desmerestiales Fucales Laminariales (kelps) etc. ... Kelp are large seaweeds, belonging to the brown algae and classified in the order Laminariales. ... Kombu or konbu (Japanese: 昆布), also called dashima (Korean), or haidai (Chinese: 海带; pinyin: ), are edible kelp widely eaten in Northeast Asia. ... Pinyin (拼音, pÄ«nyÄ«n) literally means join (together) sounds (a less literal translation being phoneticize, spell or transcription) in Chinese and usually refers to HànyÇ” PÄ«nyÄ«n (汉语拼音, literal meaning: Han language pinyin), which is a system of romanization (phonetic notation and transliteration to roman script) for Standard Mandarin. ... Families Alariaceae Chordaceae Laminariaceae Lessoniaceae Phyllariaceae Pseudochordaceae Kelp are large seaweeds, belonging to the brown algae and classified in the order Laminariales. ... East Asia is a subregion of Asia. ...

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. Hokkaido   listen? (北海道 Hokkaidō, literal meaning: North Sea Route, Ainu: Mosir), formerly known as Ezo, is the second largest island of Japan. ... The Inland Sea and its major straits with the bay of Osaka (dashed) Formally named the Seto Inland Sea (瀬戸内海 Seto Naikai), the Inland Sea is the body of water separating Honshu, Shikoku and Kyushu, three of the main islands of Japan. ...

History

The earliest written record of kombu appeared in Shoku Nihonshoki in 797 as a gift and tax from the Tohoku 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. Events July 17 - Irene orders her son, the Byzantine emperor Constantine VI captured and deposed August 15 - Irenes orders are accomplished; her son is blinded, and herself declared emperor the next day. ... This article is about a region of Japan. ... History of Japan Paleolithic Jomon Yayoi Yamato period ---Kofun period ---Asuka period Nara period Heian period Kamakura period Muromachi period Azuchi-Momoyama period ---Nanban period Edo period Meiji period Taisho period Showa period ---Japanese expansionism ---Occupied Japan ---Post-Occupation Japan Heisei The Jomon period (Japanese: 縄文時代 jōmon jidai) is the... History of Japan Paleolithic Jomon Yayoi Yamato period ---Kofun period ---Asuka period Nara period Heian period Kamakura period Muromachi period Azuchi-Momoyama period ---Nanban period Edo period Meiji period Taisho period Showa period ---Japanese expansionism ---Occupied Japan ---Post-Occupation Japan Heisei The Muromachi period (室町時代, also known as Muromachi era... History of Japan Paleolithic Jomon Yayoi Yamato period ---Kofun period ---Asuka period Nara period Heian period Kamakura period Muromachi period Azuchi-Momoyama period ---Nanban period Edo period Meiji period Taisho period Showa period ---Japanese expansionism ---Occupied Japan ---Post-Occupation Japan Heisei The Edo period (江戸時代) is a division of Japanese... This article is about the prefecture. ...

Cooking

Kombu is used extensively in Japanese cuisines as one of the three main ingredients to make dashi, or 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 boiled from the very first step of making a dish and it is most likely kept there and eaten as well. Assorted sashimi Sashimi (Japanese: 刺身, lit. ...

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

Kombu is also important in the Korean cuisine and Chinese cuisine. Korean cuisine, is the usual food eaten by Koreans in Korea, or by overseas Koreans that uses traditional means of cooking, eating, and preparing a historically interesting and complex diet that has great health benefits. ... Wikibooks Cookbook has more about this subject: Chinese cuisine China has one of the richest culinary heritages on Earth. ...