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Konbu (昆布, 恨布) Laminaria japonica is an edible specie of kelp widely eaten in Japan. Over 90 percent of konbu is cultivated and most are harvested in Hokkaido. It is cultivated as south as Seto Inland Sea.
History
The earliest written record of konbu appeared in Shoku Nihonshoki in 797 as a gift and tax from the Tohoku region. The actual use is believed to be much earlier most likely dating back to Jomon period but as it easily decomposes, no archaeological evidence can be found. In Muromachi period, drying technique let konbu to be stored for more than a few days and konbu became an important export from Tohoku area. By Edo period, as Hokkaido was colonized and shipment routes were organized, the use of konbu became widespread throughout Japan. The Okinawa cuisine relies heavily on konbu as a part of diet and this practice began in this period. In Okinawa, the consumption of konbu per household is the highest of all perfectures. In the 20th century, a way to cultivate konbu was discovered and konbu became a cheap and readily available everywhere.
Cooking
Konbu is used extensively in Japanese cuisines as one of the three main ingredients to make dashi, or a soup stock. Konbu is usually sold dried or in a dried shred called "Oboro konbu". It may also be eaten fresh as sashimi . Taking konbu dashi is simple though konbu dashi powder may also be used. A strip of dried konbu is boiled from the very first step of making a dish and it is most likely kept there and eaten as well.
Konbu may also be pickled with sweet sour flavor and are cut into small strips 5 or 6 centimeters long and 2 centimeters wide. These are eaten as a snack when drinking green tea.
See Also
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