こんぶこぶコンブ
Noun
1.
kombu (usu. Saccharina japonica), konbu, kelp, any edible species from the family Laminariaceae
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昆布でとった出汁は、日本料理の基本です。
Dashi made from kombu is fundamental to Japanese cuisine.
おにぎりの具材として、昆布の佃煮は人気があります。
Tsukudani (simmered kombu) is a popular filling for onigiri (rice balls).
北海道は良質な昆布の産地として有名です。
Hokkaido is famous as a production area for high-quality kombu.
昆布には食物繊維やミネラルが豊富に含まれており、健康食品としても注目されています。
Kombu is rich in dietary fiber and minerals, and is also attracting attention as a health food.
Kanji that make up this word
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