Kombu or konbu, also called dashima or haidai traditional Chinese , is edible kelp from the family Laminariaceae widely eaten in East Asia.Most kombu is from the species Saccharina japonica , extensively cultivated on ropes in the seas of China, Japan, and Korea. Over 90 percent of Japanese kombu is cultivated, mostly in Hokkaid?, but also as far south as the Seto Inland Sea.The earliest written record of kombu appeared in Shoku Nihongi in 797 as a gift and tax from the T?hoku Region. Its use is believed to have begun much earlier, probably dating back to the J?mon period, but as it easily decomposes no archaeological evidence can be found. During the Muromachi period a newly developed drying technique allowed kombu to be stored for more than a few days, and kombu became an important export from the Tohoku area. By the Edo period, as Hokkaid? was colonized and shipment routes were organized, the use of kombu became widespread throughout Japan. Traditional Okinawan cuisine relies heavily on kombu as a part of the diet.

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