name: Kombu

flavor_db_name_variants: kombu

source: foodb

status: draft

food_db_id: Kombu

id: 602

name_scientific: Saccharina japonica

description: 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, kurome  (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. Over 90% of Japanese kombu is cultivated, mostly in Hokkaido, but also as far south as the Seto Inland Sea with the development of cultivation technology today.

itis_id: null

wikipedia_id: Kombu

picture_file_name: 616.jpg

picture_content_type: image/jpeg

picture_file_size: 71122

picture_updated_at: 2012-04-20T09:31:57.000Z

legacy_id: 644

food_group: Aquatic foods

food_subgroup: Seaweed

food_type: Type 1

created_at: 2011-02-09T00:37:51.000Z

updated_at: 2019-05-14T18:05:28.000Z

creator_id: null

updater_id: null

export_to_afcdb: false

category: specific

ncbi_taxonomy_id: 88149

export_to_foodb: true

public_id: FOOD00602