kombun.
/ˈkɒmbuː/ A brown seaweed, one of the local species of Laminaria, used as food, esp. as a base for stock.
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the world > food and drink > food > fruit and vegetables > vegetables > seaweed > [noun]
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kombu1884
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the world > plants > particular plants > cultivated or valued plants > particular food plant or plant product > particular vegetables > [noun] > edible seaweeds
slawkc1450
laver1611
badderlocks1620
hempweed1620
henware1682
dulse1698
tangle1724
slokan1758
sloke1777
honey-ware1827
carrageen1830
Irish moss1830
pearl moss1832
Ceylon moss1861
kombu1884
sea-moss1891
sheep-seaweed1895
hijiki1951
1884 E. M. Satow & A. G. S. Hawes Handbk. Travellers Central & Northern Japan (ed. 2) 519 Kombu, a broad, thick, and very long species of seaweed, most of which is exported to China.
1905 National Geographic Mag. May 218 Kombu is one of the staple foods of the country [sc. Japan], entering into the dietary of almost every family.
1949 New Biol. 7 96 The various preparations of ‘kombu’ are said to have quite distinctive flavours.
1958 G. Mikes East is East 67 Kombu (a kind of seaweed) is not less delicious than boiled cabbage.
1969 G. W. Prescott Algae x. 350 In Japan, laminarian food (from stipes) is called kombu; food from Alaria is called sarumen. Stipes of some of the larger brown algae are cut, washed in fresh water, boiled and seasoned with preserving fluids.
This entry has not yet been fully updated (first published 1933; most recently modified version published online June 2020).
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n.1884