Usage patterns 〈 物もの 〉 で 昆こん 布ぶ だしをとる to make dashi stock using kombu
I carefully made stock using kombu.
昆こん 布ぶ を 戻もど す to rehydrate (soak) dried kombu
I soak the kombu in water before using it.
昆こん 布ぶ を 煮に る to simmer kombu (e.g. into tsukudani)
I simmered the kombu in sweet soy sauce.
昆こん 布ぶ を 巻ま く to wrap something in kombu (e.g. fish for kobujime)
I wrapped the white fish in kombu and let it sit overnight.
Kanji 昆 descendants, elder brother, insect Don't confuse with 昆布 is a thick kelp used mainly for dashi stock, while わかめ is a softer seaweed used in miso soup and salads.
昆布 is a broad, flat kelp used for stock, whereas ひじき is a dark, twig-like seaweed simmered in soy-based dishes.
昆布 is a thick kelp used mainly to make dashi stock, unlike 海苔 , which is a thin dried sheet eaten directly or wrapped around rice.
Word family· 10 shio kombu; salted kombu strips
Japanese kelp; ma-kombu
vinegared kombu; sour kombu with black vinegar
Laminaria longissima (species of kelp)
Laminaria ochotensis (species of kelp)
Show 5 more Show fewer kelp with herring roe (sushi type)
kombu dashi; kombu stock
shredded kelp; tangle of shredded kelp
kagome kombu; Saccharina sculpera
shredded kombu · Kjellmaniella gyrata (species of kelp)
Etymology The word is likely a borrowing from Ainu language source. The exact Ainu origin is uncertain, but it may be related to Ainu words for seaweed.
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