A type of edible kelp more popular in Japanese cuisine than anything else. Typically, kombu is farmed off of Hokkaido. However, it can be found in Russia, China, Alaska, and (in the form of Saccharina latissima) off the Gaelic coast. Kombu can be used in dashi, sashimi, or pickled and served as a snack.

Kombu usually has a naturally high amount of iodine. Additionally, kombu does have a notable amount of vitamins B1and B2. Lastly, it has a high amount of glutamic acid, which, though non-essential, does play a role in learning and memory.

To be clear, kombu does not have any direct relation to kombucha.