Kombu (昆布, 恨布) Laminaria japonica is an edible specie of kelp widely eaten in Japan. Over 90 percent of kombu is cultivated and most are harvested in Hokkaido. It is cultivated as south as Seto Inland Sea.
History
The earliest written record of kombu appeared in Shoku Nihonshoki in 797 as a gift and tax from the Tohoku region. The actual use is believed to be much earlier most likely dating back to Jomon period but as it easily decomposes, no archaeological evidence can be found. In Muromachi period, drying technique let kombu to be stored for more than a few days and kombu became an important export from Tohoku area. By Edo period, as Hokkaido was colonized and shipment routes were organized, the use of kombu became widespread throughout Japan. The Okinawa cuisine relies heavily on kombu as a part of diet and this practice began in this period. In Okinawa, the consumption of kombu per household is the highest of all perfectures. In the 20th century, a way to cultivate kombu was discovered and kombu became a cheap and readily available everywhere.
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 . Taking 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.
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.
See Also
