Kombu appeared in literature dating as far back as the 8th century and today it is still used at traditional events and ceremonies as a food that brings good luck. Kombu is an indispensable component of Japanese cooking.

Kombu is a type of seaweed that is mainly harvested off the coast of Japan's chilly northernmost island of Hokkaido.

Kombu is almost never used raw. Usually it is dried out at the production site before being shipped. A top quality kombu should be well dried and have a nice fleshy texture, good aroma and flossy dark-green color.

Kombu is rich in glutamic-acids, a savoring component, and so is used as a basic material for soup stocks in Milanese cooking. In fact, soup stocks using only kombu are common fixtures in Buddhist vegetarian diets.

In addition to soup stocks, there is a host of other delicious treats using kombu. For example, there is rolled kombu stuffed with dried fish and cooked kombu dishes. Dried kombu can be thinly cut and eaten as shavings, a tea can be made from hot water and powdered kombu and kombu can even be marinated in vinegar.

The white powder that appears on the surface of kombu is not mold, but is actually a sweet carbohydrate. When preparing kombu this powder should not be washed away. Instead simply wipe the kombu clean with a slightly dampened cloth. Kombu can be stored at room temperature in any dry location.