Kelp
Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera.
Kelp
Kombu (昆布 in Japanese, and 海带 in Chinese, "Saccharina japonica" and others), several Pacific species of kelp, is a very important ingredient in Chinese, Japanese, and Korean cuisines. Kombu is used to flavor broths and stews (especially "dashi"), as a savory garnish ("tororo konbu") for rice and other dishes, as a vegetable, and a primary ingredient in popular snacks (such as "tsukudani"). Transparent sheets of kelp ("oboro konbu") are used as an edible decorative wrapping for rice and other foods.