Internet Colors - Set of 1035

Kombu Green Color 478 - #354230

Laminariaceae are a family of seaweeds, classified as brown algae. The table indicates the genera within this family. The family includes the largest known seaweeds: Nereocystis and Macrocystis.

Kombu is edible kelp from the family Laminariaceae widely eaten in East Asia. It may also be referred to as konbu (Japanese), dashima (Korean) or haidai (Chinese). Most kombu is from the species Saccharina japonica, extensively cultivated on ropes in the seas of Japan and Korea. Over 90% of Japanese kombu is cultivated, mostly in Hokkaido, but also as far south as the Seto Inland Sea with the development of cultivation technology today.

Kombu is used extensively in Japanese cuisines as one of the three main ingredients needed to make dashi, a soup stock. It may also be eaten fresh in sashimi. Kombu contains iodine, a mineral that is essential for normal growth and development.

Genetically manipulated E. coli bacteria can digest kombu into ethanol, making it a possible maritime biofuel source.