Noun
kombu (uncountable)
Edible kelp (“a type of brown seaweed”) (from the class Phaeophyceae) used in East Asian cuisine.
kombu (plural kombus)
A kind of long horn instrument from Tamil Nadu and Kerala.
I buy soy sauce and flavor it five different ways: with sake, mirin, sugar, kombu and bonito flakes. I use them on lots of dishes at home. Masaharu Morimoto
In Japan, consumption was considered much higher, ranging between 5,280 μg/day to 13,800 μg/day from dietary seaweed or kombu kelp, citation often in the form of Kombu Umami extracts for soup stock and potato chips. Source: Internet
Well, our fave is pinto beans, soaked overnight, then cooked slowly either in the Crock-Pot or on the stove, with some kombu. Source: Internet
Cutting kombu for boiling beans is one of my favorite ways of including them in my diet. Source: Internet
I've been inconsistent in this myself to be honest - in previous old posts, I've recommended taking the kombu out when the water gets to a boil. Source: Internet
Quick questions: How do you properly store preused kombu? Source: Internet