Below is a list of all known varieties for Kombu. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Atlantic Kelp (Laminaria digitata) | The common "Oarweed" or "Tangle" kelp from the Atlantic. Often used in supplements or as a "sea vegetable." |
| Bull Kelp (Nereocystis) | (Linked to Kombu/Kelp) A large kelp from the Pacific. The long, hollow stipe (stem) is often pickled into rings, and the fronds are dried. |
| Bull Kelp (Pickled Rings) | The long, hollow stipe (stem) of Bull Kelp (*Nereocystis*), sliced into rings and pickled. Has a crisp, pickle-like texture. |
| Dashi Kombu | A general term for any Kombu (like Ma, Rishiri, or Hidaka) that is specifically sold for the purpose of making dashi (soup stock). |
| Gagome Kombu (Slimy Kelp) | A species of Kombu (*Kjellmaniella crassifolia*) prized for its high content of fucoidan, which makes it exceptionally slimy and thick. |
| Giant Kelp (Macrocystis pyrifera) | The giant kelp found on the Pacific coast. The fronds can be pickled, and the stipes (stems) can be brined and used like a vegetable. |
| Hidaka Kombu | A versatile, all-purpose Kombu that is soft and easy to simmer. Used for both dashi and for eating (e.g., in stews). |
| Kelp (Alaskan) | Refers to the large kelp beds in Alaska, often *Saccharina latissima* (Sugar Kelp) or *Alaria*. |
| Kelp (Atlantic, Laminaria digitata) | Also known as Oarweed. The common large kelp from the Atlantic, used for dashi, supplements, or as a vegetable. |
| Kelp (Bull, Nereocystis) | A Pacific kelp with a long, hollow stipe. The stipe is often pickled into rings, and the fronds are dried. |
| Kelp (Capsules) | Dried, powdered kelp (often *L. digitata* or *A. nodosum*) encapsulated as an iodine supplement. |
| Kelp (Chilean) | Often refers to *Lessonia trabeculata*, a large kelp harvested for alginates and animal feed. |
| Kelp (Chips) | Kelp fronds (often Sugar Kelp) that are toasted or fried until crispy, eaten as a snack. |
| Kelp (Extract) | A liquid extract from kelp, used as a nutritional supplement or a biostimulant in agriculture. |
| Kelp (Giant, Macrocystis pyrifera) | The giant kelp found on the Pacific coast. The fronds can be pickled, and the stipes (stems) can be brined and used like a vegetable. |
| Kelp (Noodles) | Clear, crunchy, zero-calorie noodles made from kelp (kombu) and sodium alginate. Used raw in salads. |
| Kelp (Norwegian) | Often refers to *Laminaria digitata* or *Ascophyllum nodosum* harvested from Norway, primarily for alginates and supplements. |
| Kelp (Pickled Stipes) | The thick, fleshy "stems" (stipes) of large kelp (like Bull Kelp), often pickled into rings and used as a condiment. |
| Kelp (Pickled) | The fronds or stipes of kelp (like Bull Kelp or Sugar Kelp), pickled in a vinegar brine. |
| Kelp (Powdered, Supplement) | Dried kelp (often *Laminaria digitata* or *Ascophyllum nodosum*) ground to a powder, used as a nutritional supplement for iodine. |
| Kelp (Salt) | A seasoning blend of sea salt mixed with finely ground, dried kelp powder for an umami boost. |
| Kelp (Seasoning Flakes) | Dried kelp (often *Laminaria* or *Saccharina*) toasted and crushed into flakes. Used as a salt substitute. |
| Kelp (Sugar, Saccharina latissima) | A kelp with a long, wide, rippled frond. Forms a sweet white powder (mannitol) when dried. Eaten as a sea vegetable. |
| Kelp Flakes (Seasoning) | Dried kelp (often *Laminaria* or *Saccharina*) toasted and crushed into flakes. Used as a salt substitute or umami seasoning. |
| Kelp Noodles | Clear, crunchy, zero-calorie noodles made from kelp (kombu) and sodium alginate. Used raw in salads and spring rolls. |
| Kjellmaniella crassifolia (Gagome Kombu) | The species name for Gagome Kombu, known for its "basket-weave" texture and extreme sliminess (fucoidan). |
| Kombu (Dashi Grade) | A general label for any Kombu (Ma, Rishiri, Hidaka) sold specifically for making soup stock. |
| Kombu (for Dashi) | A general term for any Kombu (like Ma, Rishiri, or Hidaka) that is specifically sold for the purpose of making dashi (soup stock). |
| Kombu (for Kobujime) | Kombu used to "cure" or "sandwich" raw fish (sashimi), imparting umami and a firm texture to the fish. |
| Kombu (for Onigiri) | Shredded, seasoned Kombu (like Shio Kombu or Tsukudani) used as a filling for rice balls (onigiri). |
| Kombu (for Shabu-Shabu) | A single, large piece of Dashi Kombu used to flavor the water for Shabu-Shabu (hot pot). |
| Kombu (for Tea / Kobu-cha) | Powdered or finely shredded Kombu used to make a savory, umami-rich hot "tea" or broth. |
| Kombu (for Tsukemono) | Shredded or powdered Kombu used in pickling (tsukemono) to add umami and a slimy texture. |
| Kombu (Kizami) | Kombu that has been machine-shredded into fine, thread-like pieces, often for tsukudani. |
| Kombu (Koshin-mono) | Second-year harvested Kombu, which is thicker and has a deeper, richer flavor. Prized for dashi. |
| Kombu (Mizu-mono) | First-year harvested Kombu, which is softer, more tender, and better for simmering (Nishime) or eating. |
| Kombu (Powder) | Kombu that has been dried and ground into a fine powder. Used as a powerful umami seasoning or salt substitute. |
| Kombu (Powdered) | Kombu that has been dried and ground into a fine powder. Used as a powerful umami seasoning or salt substitute. |
| Kombu (Salted) | Shio Kombu. Kombu simmered in soy sauce and dried, cut into small, salty, umami-rich pieces used as a topping. |
| Kombu (Saomono) | A long, thin "pole" type of Kombu, often *Laminaria longissima*. Used for simmering and kelp rolls. |
| Kombu (Shredded) | Shredded or shaved Kombu, often pickled or simmered as a side dish (tsukudani) or used in salads. |
| Kombu (Tsukudani Grade) | A general label for softer, more tender Kombu (like Hidaka or Mizu-mono) sold for simmering. |
| Kombu (Vinegared) | Su-Kombu. Kombu that has been softened in vinegar, often shredded. Used as a snack or in salads. |
| Kombu Tsukudani (Simmered) | Kombu (often leftover from dashi) simmered in soy sauce, mirin, and sugar until tender. A sweet and savory side dish. |
| Kombu-cha (Kelp Tea) | Shredded or powdered Kombu used to make a savory, umami-rich hot "tea" or broth (not to be confused with fermented Kombucha). |
| Kombu-maki (Kelp Roll) | A traditional Japanese dish where Kombu is wrapped (maki) around fish (like herring) or vegetables and simmered in a sweet soy broth. |
| Laminaria angustata (Mitsuishi-Kombu) | A type of Hidaka Kombu, known for its strong flavor and dark dashi. Also used for simmering. |
| Laminaria japonica (Ma-Kombu) | The scientific name for Ma-Kombu, the primary species cultivated in Japan for high-quality, sweet, and clear dashi. |
| Laminaria longipedalis (Enaga-Kombu) | A species of Kombu with a long stipe, used for dashi. |
| Laminaria longissima (Naga-Kombu) | A very "long" species of Kombu, often used for simmering and kelp rolls (Kombu-maki). |
| Laminaria ochotensis (Rishiri-Kombu) | The species name for Rishiri Kombu, prized for its clear, light, and refined dashi. Used in Kyoto cuisine. |
| Laminaria religiosa (Hosome-Kombu) | A very thin, delicate species of Kombu. Used for its soft texture in tsukudani. |
| Ma-Kombu (True Kombu) | A high-grade, thick, and wide Kombu with a refined, sweet flavor. Prized for making clear, high-quality dashi. |
| Matsumae Zuke (Kombu Pickle) | A specialty dish from Hokkaido, made with shredded Kombu, dried squid, and herring roe, pickled in a seasoned liquid. |
| Naga Kombu | A "long" species of Kombu (*Laminaria longissima*), harvested in the far north. It is softer and often used for simmering (nishime). |
| Nishime Kombu (Simmering Kelp) | A softer, "early" or first-year Kombu, specifically cultivated to be tender and well-suited for simmering in dishes (Nishime) rather than just for stock. |
| Oboro Kombu (Thin Shaved) | Extremely thin, lacy shavings of Kombu (thinner than Tororo), used as a delicate, melting garnish for clear soups. |
| Oni Kombu (Devil's Kelp) | A "demon" kelp (*Laminaria diabolica*), often used for making a strong, dark dashi or for tsukudani. |
| Rausu Kombu | A high-quality Kombu with a rich, complex, and savory flavor. Creates a slightly cloudy, very flavorful dashi. |
| Rishiri Kombu | A firm, flavorful Kombu, known for creating a very clear, light, and delicately flavored dashi. Favored in Kyoto cuisine. |
| Shio Kombu (Salted) | Kombu that has been simmered in soy sauce and dried, then cut into small, salty, umami-rich pieces used as a topping. |
| Sugar Kelp (Saccharina latissima) | A species of kelp with a long, wide, rippled frond. It gets its name from the sweet, white powder (mannitol) that forms on it when dried. |
| Tororo Kombu (Shaved) | Thin, fluffy, vinegar-soaked shavings of Kombu, used as a tangy, umami-rich topping for soups and rice. |