Kombu is a type of edible kelp seaweed primarily harvested and farmed off the coasts of Hokkaido, Japan. It belongs to the brown algae family and has been a staple ingredient in Japanese cuisine for centuries. Kombu is known for its thick, flat, and broad texture and is prized for its rich umami flavor, which comes from its high glutamic acid content. In Japanese cooking, kombu is most famously used to make dashi, a foundational soup stock that forms the base of many traditional dishes such as miso soup and hot pot. There are several varieties of kombu, each with distinct textures and flavor profiles, including types like Ma-Kombu, Rishiri Kombu, Hidaka Kombu, and Rausu Kombu. Besides its culinary uses, kombu is also valued for its nutritional benefits, containing abundant vitamins, minerals, and nutrients. It can be used dried, fresh, pickled, or as a seasoning ingredient in dishes or even steeped to make a seaweed-based tea. Kombu's significance in cuisine extends beyond Japan to Korea and China, where it is also widely consumed. Historically, kombu played a key role in the discovery of umami taste by Japanese chemist Kikunae Ikeda in the early 20th century, who identified glutamic acid in kombu as the source of this savory flavor. Overall, kombu is a versatile, nutrient-rich seaweed essential to East Asian cooking, especially Japanese, providing unique flavor and health benefits. Its umami contribution enhances broths, soups, stews, and various dishes with a deep, savory richness.