Difference between kombu and kelp?

[subfuscpersona]

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?

 

[beerbelly]

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

 

[spork]

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."

 

[judithann]

Can I substitute dried seaweed for dried kelp when making miso soup?

 

[outRIAAge]

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

 

[RPCookin]

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.

 

[CraigC]

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

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