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Kombu or Konbu (from Japanese: 昆布, romanized: konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).
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japanese also ja citation needed laminaria seaweed chinese dashi saccharina japonica var used kūnbù eaten kelp china made edible may
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| herring is inside.Nimono with kombu Nutrition | instance of | Usually fish | 0.80 | text |
| health effectsKombu is a good source of glutamic acid | instance of | Usually fish | 0.80 | text |
| an amino acid responsible for umami | instance of | Usually fish | 0.80 | text |
| Kombu | has effect | Japanese | 0.60 | section |
| Kombu | has effect | Several | 0.60 | section |
| Kombu | has effect | While | 0.60 | section |
| Kombu | related to Biofuel | Genetically | 0.60 | section |
| Kombu | related to Cooking | It | 0.60 | section |
| Kombu | related to Cooking | Japanese | 0.60 | section |
| Kombu | related to Cooking | Konbu | 0.60 | section |
| Kombu | related to Cooking | The | 0.60 | section |
| Kombu | related to Etymology | Japanese | 0.60 | section |
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