"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > General Cooking
Reply
 
Thread Tools Display Modes
 
Old 10-18-2009, 10:27 PM   #1
Sous Chef
 
subfuscpersona's Avatar
 
Join Date: Aug 2004
Posts: 562
Difference between kombu and kelp?

Kombu and kelp are both seaweeds, available in dried form in Asian markets.

Is kombu the same as kelp? Is kombu a sub-type of kelp?

__________________

__________________
subfuscpersona is offline   Reply With Quote
Old 10-19-2009, 01:03 AM   #2
Assistant Cook
 
beerbelly's Avatar
 
Join Date: Oct 2009
Location: Indy
Posts: 11
I believe kombu is a variety of kelp

://en.wikipedia.org/wiki/Kombu

it wouldnt let me post a url so add http to the begining
__________________

__________________
beerbelly is offline   Reply With Quote
Old 10-19-2009, 02:34 AM   #3
Head Chef
 
spork's Avatar
 
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,123
One is Japanese, the other is English. Terminology. Sort of like Chinese fun vs. English rice. And I think it is helpful to think of kombu as a sub-type of kelp. Rausu kombu is thick, nearly inedible and used exclusively for dashi stock, whereas rishiri kombu is the same plant thinner and less mature that is a common ingredient in stews and pickles.

Rehydrated, kombu throws a lot of people off because it is oceany and slimy. Also because it is a natural source of monosodium glutamate.

One of my first chores as a kid was to go forage at low tide to harvest aosa, or "blue grass." It's actually an algae, but the USFDA requires that it be labeled as "kelp."
__________________
spork is offline   Reply With Quote
Old 11-11-2013, 04:49 PM   #4
Assistant Cook
 
Join Date: Nov 2013
Location: Santa Rosa
Posts: 1
Can I substitute dried seaweed for dried kelp when making miso soup?
__________________
judithann is offline   Reply With Quote
Old 06-29-2016, 06:42 PM   #5
Senior Cook
 
Join Date: Jun 2016
Location: Seattle
Posts: 160
Quote:
Originally Posted by judithann View Post
Can I substitute dried seaweed for dried kelp when making miso soup?
It depends on the dried seaweed. Kombu (dried kelp) comes in several different varieties that are carefully harvested in different areas. Most things labelled "dried seaweed" are completely edible, but as far as I know(? I'll be happy to take correction) kombu is never eaten. I certainly don't fancy it - a bit too much of an iodine-rush.

However, that said, I harvest my own fresh kelp (here in Puget Sound, after storms) and sun-dry it. I tried making dashi using fresh kelp ... NO. But dried, it's great and even develops the proper salty look. Most important to this Scotsman, the price is right :-)
__________________
"Most Scottish cuisine is based on a dare" - Mike Myers
outRIAAge is offline   Reply With Quote
Old 06-29-2016, 09:02 PM   #6
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 1,844
Quote:
Originally Posted by spork View Post
One is Japanese, the other is English. Terminology. Sort of like Chinese fun vs. English rice. And I think it is helpful to think of kombu as a sub-type of kelp. Rausu kombu is thick, nearly inedible and used exclusively for dashi stock, whereas rishiri kombu is the same plant thinner and less mature that is a common ingredient in stews and pickles.

Rehydrated, kombu throws a lot of people off because it is oceany and slimy. Also because it is a natural source of monosodium glutamate.

One of my first chores as a kid was to go forage at low tide to harvest aosa, or "blue grass." It's actually an algae, but the USFDA requires that it be labeled as "kelp."
Kelp is a form of algae. I don't know anything about it, but maybe that "blue grass" is a species of kelp.
__________________
Rick
RPCookin is online now   Reply With Quote
Old 06-30-2016, 05:57 AM   #7
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,502
Quote:
Originally Posted by outRIAAge View Post
It depends on the dried seaweed. Kombu (dried kelp) comes in several different varieties that are carefully harvested in different areas. Most things labelled "dried seaweed" are completely edible, but as far as I know(? I'll be happy to take correction) kombu is never eaten. I certainly don't fancy it - a bit too much of an iodine-rush.

However, that said, I harvest my own fresh kelp (here in Puget Sound, after storms) and sun-dry it. I tried making dashi using fresh kelp ... NO. But dried, it's great and even develops the proper salty look. Most important to this Scotsman, the price is right :-)
If you click on the user name, a screen will come up. Click on user profile and you will see the last activity of that member. In this particular case, they haven't been here since that one and only post. That should help you from making replies to folks that haven't been here in a long time, where you are unlikely to get a response.
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 04:09 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.