kombu

American  

[kohm-boo] / ˈkoʊm bu /

Or konbu

noun

1. a brown Japanese seaweed, sun-dried before use in sushi, stocks, etc.

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kombu British  

/ ˈkɒmbuː /

noun

1. a dark brown seaweed of the genus Laminaria (class Phaeophyceae) the leaves of which are dried and used esp in Japanese cookery

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Etymology

Origin of kombu

C19: Japanese

Example Sentences

Right now, my favorite thing would be eggplants, with a little miso, served with ricotta, tomatoes and shio kombu.

From Salon

Certainly not the most ostentatious or flashy ingredient, kombu is an undeniable flavor weapon to have in your arsenal — and maybe it’s now time for it to get some spotlight.

From Salon

Dan’s winning smoked walleye, Dan’s carrot-centric take on clam chowder, Savannah’s chawanmushi, Manny’s mole and Soo’s rice cakes all garnered high acclaim, but one that stood out particularly for me was Amanda’s vegan gumbo z'herbes with greens, grilled mushrooms and kombu.

From Salon

As Amanda showed, kombu is an ideal entrant in the vegan kitchen, adding a certain umami and saltiness that can mimic the sea — after all, as Kristen Kish put it when she tried the dish, "kombu is part of the sea . . . the home."

From Salon

Kombu can offer the flavor of the sea while remaining entirely vegan, imparting a unique, deep salinity and richness.

From Salon