by Joost Nusselder | Updated on:  June 14, 2020

Kombu is edible kelp from the family Laminariaceae widely eaten in East Asia. It may also be referred to as konbu (Japanese), dashima or haidai. Some edible kelps in the family Laminariaceae are not always called kombu, such as arame, kuromeĀ  (Ecklonia kurome) or Macrocystis pyrifera. Most kombu is from the species Saccharina japonica (Laminaria japonica), extensively cultivated on ropes in the seas of Japan and Korea.

Joost Nusselder, the founder of Bite My Bun is a content marketer, dad and loves trying out new food with Japanese food at the heart of his passion, and together with his team he's been creating in-depth blog articles since 2016 to help loyal readers with recipes and cooking tips.