Prominent Species
(Japanese name followed by species)
- Karafuto kombu (Saccharina latissima), contains mannitol and is considered sweeter
- Ma-kombu (Saccharina japonica)
- Mitsuishi-kombu or dashi-kombu (Saccharina angustata), commonly used in the making of dashi
- Naga-kombu (Saccharina longissima)
- Rishiri-kombu (Saccharina ochotensis), commonly used for soup stocks
Read more about this topic: Kombu
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