A brown seaweed used in Japanese cooking, especially as a base for stock.
- Genus Laminaria, class Phaeophyceae
- Two wholesome brown kelps that are popular among Japanese diners are kombu and arame.
- Some, like agar-agar, alginates, and carrageenan, are derived from seaweeds; the Japanese use of kombu is an outstanding example.
- Other commonly used seaweeds are wakame and kombu, which are types of kelp.
Late 19th century: Japanese.
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