Difference between revisions of "Kelp"
(add image and more specific on kombu) |
RealRecipes (talk | contribs) m (1 revision: 10) |
(No difference)
| |
Revision as of 17:09, 22 March 2012
| Ingredients | Seaweed
Kelp, known as kombu or konbu in Japanese cuisine, is a type of seaweed.
More specifically the type of kelp used for kombu are edible varieties from the genus Laminaria. Kombu is commonly used to make dashi, the broth upon which miso soup is based.
