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

People assume it's rubbery, but that's Pacific kelp - Japanese kombu.

From BBC • Apr. 29, 2026

Emily Han writes in The Kitchn that kombu is a staple Japanese ingredient that is "a seaweed that makes for a versatile pantry ingredient, providing dishes with umami flavor, nutrients, and minerals."

From Salon • May 14, 2024

There are four broths to choose from for soup: kombu, sukiyaki, creamy vegetable and spicy miso.

From Seattle Times • Aug. 9, 2023

One of the most famous seaweed dishes is a Japanese specialty called dashi, which is a soup broth made from Japanese kombu seaweed.

From Salon • Sep. 11, 2022

She likes to add a small piece of kombu to her rice while it cooks, and sometimes seasons the cooked rice with fresh ginger, a splash of sake, toasted sesame seeds or minced herbs.

From Washington Post • May 5, 2022