also: ガゴメコンブ
kagome kombu; Saccharina sculpera
A species of edible kelp with a distinctive lattice-like pattern on its surface. Used in Japanese cuisine, especially for making dashi stock.
Kagome kombu is suitable for making dashi stock.
Kagome kombu is often harvested in Hokkaido.
Generic term for kelp; かごめ昆布 is a specific variety with a lattice pattern.
Another high-quality kelp variety used for dashi; かごめ昆布 has a different flavor profile and appearance.
Mixed kanji-kana spelling; usually written in kana.
Full kanji spelling; less common but still used in some contexts.
Katakana spelling; often used in scientific or commercial contexts.
The name かごめ (籠目) refers to the lattice-like pattern on the kelp's surface, resembling a woven basket. The exact historical derivation is uncertain.