- Edible kelp used in East Asian cuisine
2007, February 18, “Fuchsia Dunlop”, in China’s True Dash of Flavor:
- It was discovered in 1908 by a Japanese scientist, Kikunae Ikeda, who was trying to pinpoint the source of the intense deliciousness of broth made from kombu seaweed.
- imperative of kombi
kombu m (plural kombus)
- Rōmaji transcription of