One of the mysteries of the English language finally explained.
A brown seaweed used in Japanese cooking, especially as a base for stock.
Genus Laminaria, class Phaeophyceae
- ‘Cooking them with kombu and using a pressure cooker will make them more digestible.’
- ‘Other commonly used seaweeds are wakame and kombu, which are types of kelp.’
- ‘Two wholesome brown kelps that are popular among Japanese diners are kombu and arame.’
- ‘Some, like agar-agar, alginates, and carrageenan, are derived from seaweeds; the Japanese use of kombu is an outstanding example.’
- ‘Still, their clear brown broth - lemongrass-infused bonito stock and miso, laced with kombu, pea shoots and shiitakes - is deliciously complex.’
Late 19th century: Japanese.
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