Kombu and kelp is not a thing. Kombu is a flavor of Chinese medicine, many people or medicine books say it is actually kelp, in fact, it is not, it is a flavor of the sea bath class, also known as river cabbage, not kelp .

Kombu, Chinese medicine. For the kelp family plant kelp Laminaria japonica?Aresch. or wing algae plant kombu Ecklonia kurome?Okam. dry leaf-like body. It is harvested in summer and fall and dried in the sun. Kelp, born in the colder ocean, mostly attached to the rocky reefs at a depth of 1 to 3 meters below the large dry tide line. Distributed in Shandong, Liaoning coastal areas. At present, there are artificial culture.

Kelp is a kind of large marine brown algae grown in low-temperature seawater, is a kind of edible seaweed. Kelp vesicle algae world, unequal flagellate phylum, brown algae, kelp family. The sporophyte is large, brown, flattened and banded, up to 20 m. It is divided into blades, stalks and fixers, and the fixers are pseudopodia. The leaf blade is composed of epidermis, cortex and medullary tissue, and there are sporangia in the lower part of the leaf blade. It has a mucus cavity and can secrete slippery substances. The tree-like branches of the adherent apparatus are used to attach to rocks on the seabed and grow in the sea where the water temperature is low.

Kombu is in fact similar to the kelp we usually eat, also belongs to the kelp family, which is a small difference we do not need to look deeper, the focus is how to eat? Kombu can be said to be an indispensable soul ingredient in Japanese cuisine. Kombu is often added to the soup and other ingredients together to make a soup. It can also be cooked and eaten directly with condiments. Just as kelp can be served cold, kombu can be prepared in much the same way.