Kombu

<h2 id="prominent-species">Prominent species</h2>
There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in <a href="/facts/Biology/1M1ee3pB">biology</a> and in <a href="/facts/Fisheries_science/k93ERGD8">fisheries science</a>. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them.

<ul><li><a href="/facts/Saccharina_japonica/VV9ddU4L">Saccharina japonica</a> (Laminaria japonica), Ma-kombu [ja]
<ul><li>Saccharina japonica var. religiosa (Laminaria religiosa), Hosome-kombu [ja]</li>
<li>Saccharina japonica var. diabolica (Laminaria diabolica), Oni-kombu [ja] l</li>
<li>Saccharina japonica var. ochotensis (Laminaria ochotensis), Rishiri-kombu [ja] – commonly used for soup stocks</li></ul></li>
<li><a href="/facts/Saccharina_latissima/FzPRsjT6">Saccharina latissima</a> (Laminaria saccharina), Karafuto-kombu – contains <a href="/facts/Mannitol/CeHJsKMq">mannitol</a> and is considered sweeter</li>
<li>Saccharina angustata (Laminaria angustata), Mitsuishi-kombu [ja] – commonly used in the making of <a href="/facts/Dashi/IdkrqRcc">dashi</a></li>
<li>Saccharina longissima (Laminaria longissima),　Naga-kombu [ja]</li>
<li>Saccharina coriacea (Laminaria coriacea), Gaggara-kombu [ja]</li>
<li>Saccharina sculpera (Kjellmaniella sculpera), Gagome-kombu [ja]</li>
<li>Saccharina longipedalis (Laminaria longipedalis), Enaga-kombu</li>
<li>Saccharina gyrata (Kjellmaniella gyrata), tororo-kombu [ja]</li>
<li>Saccharina cichorioides (Laminaria cichorioides), Chijimi-kombu</li>
<li>Arthrothamnus bifidus, nekoashi-kombu [ja]</li></ul>
<h2 id="etymology">Etymology</h2>
Kombu is a <a href="/facts/Loanword/PWGYczgY">loanword</a> from <a href="/facts/Japanese_language/EEv485a5">Japanese</a>.
In Old Japanese, edible seaweed was generically called "me" (cf. <a href="/facts/Wakame/H2wIxgeg">wakame</a>, <a href="/facts/Arame/IF0aWRGY">arame</a>) and <a href="/facts/Kanji/E1IN7hVL">kanji</a> such as "軍布",<a class="footnote-ref" id="fnref:3" href="#fn:3">3</a> 海藻<a class="footnote-ref" id="fnref:4" href="#fn:4">4</a> or "和布"<a class="footnote-ref" id="fnref:5" href="#fn:5">5</a> were applied to transcribe the word. Especially, kombu was called hirome (from hiroi, wide) or ebisume (from <a href="/facts/Emishi/fTR0TkpC">ebisu</a>).<a class="footnote-ref" id="fnref:6" href="#fn:6">6</a> Sometime later the names konfu and kofu appeared respectively in two editions of Iroha Jiruishō in 12th–13th century.<a class="footnote-ref" id="fnref:7" href="#fn:7">7</a>
Various theories have been claimed for the origin of the name kombu, with the following two predominant today.
One is that it originated from the <a href="/facts/Kanji/E1IN7hVL">on'yomi</a> (<a href="/facts/Kanji/E1IN7hVL">Sino-Japanese</a> reading) of the Chinese name 昆布 (kūnbù).<a class="footnote-ref" id="fnref:8" href="#fn:8">8</a> The kanji itself already could be seen in Shōsōin Monjo (8th century) and <a href="/facts/Shoku_Nihongi/4W9S6dFr">Shoku Nihongi</a> (797) in Japan, and furthermore trace back in China, as early as 3rd century, to the book Wupu Bencao (around 239).<a class="footnote-ref" id="fnref:9" href="#fn:9">9</a> <a href="/facts/Li_Shizhen/wl5KxXp3">Li Shizhen</a> wrote the following in his <a href="/facts/Bencao_Gangmu/DT3LYglQ">Bencao Gangmu</a> (1596):

<blockquote>Come to think about it, Wupu Bencao says "綸布 (gūanbù), alias 昆布 (kūnbù)." Then, what is mentioned in the <a href="/facts/Erya/D74ncvp6">Erya</a> as "(what is pronounced) 綸 resembles 綸. This is in the <a href="/facts/East_China_Sea/LpC6wxIu">East China Sea</a>" kūnbù. The pronunciation of 綸 is 関 (gūan), meaning cord made by green thread, and got corrupted to 昆 (kūn).— Li Shizhen, Bencao Gangmu<a class="footnote-ref" id="fnref:10" href="#fn:10">10</a></blockquote>
Another possibility to explain the association arises because descriptions of kūnbù in Chinese documents are vague and inconsistent, and it is impossible to identify to which seaweed the term might have applied. For instance, Chen Cangqi (681–757) noted: "kūnbù is produced in the <a href="/facts/South_China_Sea/WRFXLgIg">South China Sea</a>; its leaf is like a hand and the size is the same as a <a href="/facts/Miscanthus_sinensis/jNtDr3yy">silver grass</a> and a <a href="/facts/Reed_(plant)/yb90F7ND">reed</a>, is of red purple; the thin part of leaf is seaweed",<a class="footnote-ref" id="fnref:11" href="#fn:11">11</a> which is similar to wakame, arame, kurome, or kajime (<a href="/facts/Ecklonia_cava/CKkYPQet">Ecklonia cava</a>). The difficulty is that, at least in that time, kombu was not produced either in the East nor in the South China Sea. Moreover, following Zhang Yxi, Li Shizhen classified kūnbù and haidai (stands for kombu in Chinese) as different things,<a class="footnote-ref" id="fnref:12" href="#fn:12">12</a> and this classification continues in China today.<a class="footnote-ref" id="fnref:13" href="#fn:13">13</a>

<h2 id="history">History</h2>
Although archaeological evidence of seaweed is hard to find because of its easy decomposition, some plant remains of wakame seaweed are found in some ruins of the <a href="/facts/J%25C5%258Dmon_Period/TNVsWsyV">Jōmon Period</a><a class="footnote-ref" id="fnref:14" href="#fn:14">14</a> which leads to the supposition that kombu was also eaten at that time. As to surviving documents, the letters 軍布 (in Sino-Japanese reading 軍 is gun/kun; 布 is fu/pu/bu) appeared in Man'yōshū and wood strips from Fujiwara-kyō, and may have indicated kombu. The Shoku Nihongi (797) reports: in 797 Suga no Komahiru [ja] of <a href="/facts/Emishi/fTR0TkpC">Emishi</a> (Ainu or Tohoku region people) stated they had been offering up kombu, which grew there, as tribute to the <a href="/facts/Yamato_period/M5cCvTJx">Yamato court</a> every year without fail. The <a href="/facts/Engishiki/kbtWCrBk">Engishiki</a> (927) also reports that kombu had been offered up by <a href="/facts/Mutsu_Province/w0MJ3Tst">Mutsu</a>.
During the <a href="/facts/Muromachi_period/HsPfQf4A">Muromachi period</a>, a newly developed drying technique allowed kombu to be stored for more than a few days, and it became an important export from the Tohoku area. By the <a href="/facts/Edo_period/BWxv9h57">Edo period</a>, as Hokkaidō was colonized and shipment routes were organized, the use of kombu became widespread throughout Japan. Traditional <a href="/facts/Okinawan_cuisine/VXbaVv6B">Okinawan cuisine</a> relies heavily on kombu as a part of the diet; this practice began in the Edo period. Okinawa uses more kombu per household than any other prefecture. In the 20th century, a way to cultivate kombu was discovered and it became cheap and readily available.<a class="footnote-ref" id="fnref:15" href="#fn:15">15</a>
In 1867, the word "kombu" first appeared in an English-language publication—A Japanese and English Dictionary by <a href="/facts/James_Curtis_Hepburn/WgsrlUXT">James Curtis Hepburn</a>.
<a href="/facts/Umami/H3otVQWf">Umami</a>, a <a href="/facts/Basic_taste/mdB8ysuK">basic taste</a>, was first scientifically identified in 1908 by <a href="/facts/Kikunae_Ikeda/RdmFCgdE">Kikunae Ikeda</a> through his experimentation with kombu.<a class="footnote-ref" id="fnref:16" href="#fn:16">16</a><a class="footnote-ref" id="fnref:17" href="#fn:17">17</a> He found that <a href="/facts/Glutamic_acid/7oXbNcvu">glutamic acid</a> was responsible for the palatability of the dashi broth created from kombu, and was a distinct sensation from sweet, sour, bitter, and salty tastes.<a class="footnote-ref" id="fnref:18" href="#fn:18">18</a> Ikeda named the newly-discovered taste umami (うま味), from the Japanese word umai (うまい, "delicious").<a class="footnote-ref" id="fnref:19" href="#fn:19">19</a>
Since the 1960s, dried kombu has been exported from Japan to many countries. It was available initially at Asian, and especially Japanese, food shops and restaurants, and can be found in supermarkets, health-food stores, and other nonspecializing suppliers.

<h2 id="cooking">Cooking</h2>
<h3>Japan</h3>
Kombu is sold dried (dashi konbu) or pickled in vinegar (su konbu) or as a dried shred (oboro konbu, tororo konbu or shiraga konbu). It may also be eaten fresh in <a href="/facts/Sashimi/IL1fN4gD">sashimi</a>.
Kombu is used extensively in <a href="/facts/Japanese_cuisine/xIM9GWR6">Japanese cuisines</a> as one of the three main ingredients needed to make <a href="/facts/Dashi/IdkrqRcc">dashi</a>, a soup stock. Konbu dashi is made by putting either whole dried or powdered kombu in cold water and heating it to near-boiling. The softened kombu is commonly eaten after cooking or is sliced and used to make <a href="/facts/Tsukudani/vyM9Cad2">tsukudani</a>, a dish that is simmered in soy sauce and <a href="/facts/Mirin/7W1EANDa">mirin</a>.
Kombu may be pickled with sweet-and-sour flavoring, cut into small strips about 5 or 6 cm long and 2 cm wide. These are often eaten as a snack with <a href="/facts/Green_tea/IWfzB2Q2">green tea</a>. It is often included when cooking beans, putatively to add nutrients and improve their digestibility.
<a href="/facts/Konbu-cha/r6cgDYgP">Konbu-cha</a> or kobu-cha (昆布茶) is a tea made by infusing kombu in hot water. What Americans call <a href="/facts/Kombucha/SV2THDB5">kombucha</a> is called "kōcha kinoko" in Japan.<a class="footnote-ref" id="fnref:20" href="#fn:20">20</a>
Kombu is also used to prepare a seasoning for rice to be made into <a href="/facts/Sushi/4WedU0r1">sushi</a>.

<h2 id="nutrition-and-health-effects">Nutrition and health effects</h2>
Kombu is a good source of <a href="/facts/Glutamic_acid/7oXbNcvu">glutamic acid</a>, an amino acid responsible for <a href="/facts/Umami/H3otVQWf">umami</a> (the Japanese word used for a <a href="/facts/Basic_tastes/mdB8ysuK">basic taste</a> identified in 1908). Several foodstuffs in addition to kombu provide glutamic acid or <a href="/facts/Glutamate/7oXbNcvu">glutamates</a>.
Kombu contains extremely high levels of <a href="/facts/Iodine/JlfMecMf">iodine</a>. While this element is essential for normal growth and development, the levels in kombu can cause overdoses; it has been blamed for thyroid problems after drinking large amounts of soy milk in which kombu was an additive.<a class="footnote-ref" id="fnref:21" href="#fn:21">21</a>
It is also a source of <a href="/facts/Dietary_fiber/Q9DXanDv">dietary fiber</a>. Algae including kombu also contain entire families of obscure enzymes that break down complex sugars that are normally indigestible to the human gut (thus gas-causing).<a class="footnote-ref" id="fnref:22" href="#fn:22">22</a> It also contains the well-studied <a href="/facts/Alpha-galactosidase/LlplKe6p">alpha-galactosidase</a> and <a href="/facts/Beta-galactosidase/fgP6xr9n">beta-galactosidase</a> enzymes.<a class="footnote-ref" id="fnref:23" href="#fn:23">23</a>

<h2 id="biofuel">Biofuel</h2>
Genetically manipulated <a href="/facts/Escherichia_coli/nR4Gvl56">E. coli</a> bacteria can digest kombu into <a href="/facts/Ethanol/3lCLfBSP">ethanol</a>, making it a possible maritime <a href="/facts/Biofuel/RWu7b6Y3">biofuel</a> source.<a class="footnote-ref" id="fnref:24" href="#fn:24">24</a><a class="footnote-ref" id="fnref:25" href="#fn:25">25</a>

<h2 id="see-also">See also</h2>
<ul><li><a href="/facts/Kelp/uE5Bz8B2">Kelp</a> – Large brown seaweeds in the order Laminariales</li>
<li><a href="/facts/Laverbread/0S9nQSNQ">Laverbread</a> – Food made from edible seaweed</li></ul>
<h2 id="notes">Notes</h2>

<ul><li>Davidson, Alan. Oxford Companion to Food (1999), "Kombu", p. 435 <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 0-19-211579-0</li>
<li><a href="http://www.fao.org/docrep/field/003/AB724E/AB724E00.htm">Culture of Kelp (Laminaria japonica) in China</a></li>
<li>Hosking, Richard (1996). <a href="https://books.google.com/books?id=NN-U5BJJhUMC&q=kombu&pg=PA207">A dictionary of Japanese food: ingredients & culture</a>. Tuttle Publishing. pp. 206–208. <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 978-0-8048-2042-4.</li></ul>

<h2 id="external-links">External links</h2>

Wikimedia Commons has media related to Kombu.

Look up kombu in Wiktionary, the free dictionary.

<ul><li><a href="http://www.kurakonusa.com/kombu/encyclopedia/index.html">Kombu seaweed encyclopedia</a> <a href="https://web.archive.org/web/20161022012441/http://www.kurakonusa.com/kombu/encyclopedia/index.html">Archived</a> 2016-10-22 at the <a href="/facts/Wayback_Machine/nmQ3a6JC">Wayback Machine</a></li></ul>

<h2 id="references">References</h2>

<ol>
<li id="fn:1">Abbott, Isabella A (1989). "Food and food products from seaweeds". In Lembi, Carole A.; Waaland, J. Robert (eds.). Algae and human affairs. Cambridge University Press, Phycological Society of America. p. 141. ISBN 978-0-521-32115-0. <a href="978-0-521-32115-0" target="_blank">978-0-521-32115-0</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></li>
<li id="fn:2">Wurges, Jennifer; Frey, Rebecca. "Kelp". Gale Encyclopedia of Alternative Medicine. The Gale Group, Inc. Retrieved 31 July 2015. <a href="http://www.encyclopedia.com/topic/kelp.aspx" target="_blank">http://www.encyclopedia.com/topic/kelp.aspx</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></li>
<li id="fn:3">Man'yōshū and wood strips from Fujiwara-kyō. Between late 7th and early 8th century <a href="/wiki/Man%27y%C5%8Dsh%C5%AB" target="_blank">/wiki/Man%27y%C5%8Dsh%C5%AB</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></li>
<li id="fn:4">Shōsōin Monjo [ja]　(documents of Shōsōin; 8th century) and Fudoki. <a href="/w/index.php?title=Sh%C5%8Ds%C5%8Din_Monjo&action=edit&redlink=1" target="_blank">/w/index.php?title=Sh%C5%8Ds%C5%8Din_Monjo&action=edit&redlink=1</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></li>
<li id="fn:5">色葉字類抄 (Iroha Jiruishō; the vocabulary of Japanese and Chinese. Middle or late 12th century. <a href="/wiki/Iroha_Jiruish%C5%8D" target="_blank">/wiki/Iroha_Jiruish%C5%8D</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></li>
<li id="fn:6">本草和名 (Honzō Wamyō [ja]); the oldest surviving dictionary of medicine in Japan. Early 10th century. <a href="/w/index.php?title=Honz%C5%8D_Wamy%C5%8D&action=edit&redlink=1" target="_blank">/w/index.php?title=Honz%C5%8D_Wamy%C5%8D&action=edit&redlink=1</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></li>
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<li id="fn:17">Nakamura E (July 2011). "One hundred years since the discovery of the 'umami' taste from seaweed broth by Kikunae Ikeda, who transcended his time". Chemistry: An Asian Journal. 6 (7): 1659–1663. doi:10.1002/asia.201000899. PMID 21472994. <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:17" class="footnote-back-ref">↩</a></li>
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<li id="fn:19">"What is umami?". Columbia University Press. Retrieved 5 June 2017. <a href="http://umamibook.net/what-is-umami" target="_blank">http://umamibook.net/what-is-umami</a> <a href="#fnref:19" class="footnote-back-ref">↩</a></li>
<li id="fn:20">Wong, Crystal (12 July 2007). "U.S. 'kombucha': Smelly and No Kelp". Japan Times. Retrieved 14 June 2015. <a href="http://www.japantimes.co.jp/news/2007/07/12/national/u-s-kombucha-smelly-and-no-kelp/" target="_blank">http://www.japantimes.co.jp/news/2007/07/12/national/u-s-kombucha-smelly-and-no-kelp/</a> <a href="#fnref:20" class="footnote-back-ref">↩</a></li>
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<li id="fn:22">Hehemann, JH; Boraston, AB; Czjzek, M (2014). "A sweet new wave: structures and mechanisms of enzymes that digest polysaccharides from marine algae". Current Opinion in Structural Biology. 28: 77–86. doi:10.1016/j.sbi.2014.07.009. PMID 25136767. <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:22" class="footnote-back-ref">↩</a></li>
<li id="fn:23">Bakunina, I. Yu; Nedashkovskaya, O. I; Kim, S. B; Zvyagintseva, T. N; Mikhailov, V. V (2012). "Diversity of glycosidase activities in the bacteria of the phylum Bacteroidetes isolated from marine algae". Microbiology. 81 (6): 688–695. doi:10.1134/S0026261712060033. S2CID 14531224. <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:23" class="footnote-back-ref">↩</a></li>
<li id="fn:24">Genetically Engineered Stomach Microbe Converts Seaweed into Ethanol, Scientific American, 2012-01-19 <a href="http://www.scientificamerican.com/article.cfm?id=genetically-engineered-stomach-microbe-turns-seaweed-into-ethanol" target="_blank">http://www.scientificamerican.com/article.cfm?id=genetically-engineered-stomach-microbe-turns-seaweed-into-ethanol</a> <a href="#fnref:24" class="footnote-back-ref">↩</a></li>
<li id="fn:25">An Engineered Microbial Platform for Direct Biofuel Production from Brown Macroalgae, Science, 2012-01-20 <a href="https://www.science.org/doi/10.1126/science.1214547" target="_blank">https://www.science.org/doi/10.1126/science.1214547</a> <a href="#fnref:25" class="footnote-back-ref">↩</a></li>
</ol>

Kombu open-in-new

Kombu