Place the kombu in a large bowl of warm water.

Place the kombu in the cold water, and bring the mixture to a boil over high heat.

Sea plants such as kombu are used in some regional cuisine.

Remove the kombu immediately, and reserve for another use.

The broth is made by boiling kombu in water.

The color kombu green is displayed at right.

Kombu is also used to prepare a seasoning for rice to be made into sushi.

Using a damp cloth, wipe the kombu, removing any dirt.

Okinawa uses more kombu per household than any other prefecture.

In a medium saucepan, combine rice, reserved broth and kombu.

Over the origin of the name kombu various theories has been claimed to date, and the following two are dominant today.

Since the 1960s, dried kombu has been exported from Japan to many countries.

Making kombu dashi is simple, though the powder form may also be used.

Kombu contains iodine, a mineral that is essential for normal growth and development.

Edible kelp varieties are also popular ingredients, such as kombu.

Okinawa is one of a largest consumers of kombu in Japan.

In a small saucepan, combine the rice vinegars, sugar, salt and kombu.

Shaved kombu in vinegar or soy sauce is sold as a condiment.

As previously mentioned, however, kūnbù can not be identified with kombu.

Mix the chives and kombu and pat onto the top of the salmon.

Immediately remove kombu from pan and add edamame; do not stir.

Kombu dashi stock is made by soaking kelp in water.

The instrument is like a long horn (Kombu in Malayalam language).

After boiling, the kombu is taken out and a whole octopus is inserted into the broth.

In the south of the country the general name of the instrument is kombu, a Dravidian term which also means "horn".