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Kombu (æå¸, konbu) is edible kelp from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as konbu (Japanese), dashima (Korean: ë¤ìë§) or haidai (simplified Chinese: æµ·å¸¦; traditional Chinese: æµ·å¸¶; pinyin: HÇidai). hÇidÃ iome edible kelps in the family Laminariaceae are not always called kombu, such as arame, kurome (ja) (Ecklonia kurome) or Macrocystis pyrifera. Most kombu is from the species Saccharina japonica (Laminaria japonica), extensively cultivated on ropes in the seas of Japan and Korea.