Kombu

Konbu (from Japanese: 昆布, romanized: konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia.^[1] It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).

Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years.^[2]

^ 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.
^ Wurges, Jennifer; Frey, Rebecca. "Kelp". Gale Encyclopedia of Alternative Medicine. The Gale Group, Inc. Retrieved 31 July 2015.

[Abbott-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.

[2] Wurges, Jennifer; Frey, Rebecca. "Kelp". Gale Encyclopedia of Alternative Medicine. The Gale Group, Inc. Retrieved 31 July 2015.

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