Most kombu is from the species Saccharina japonica (Laminaria japonica). Kombu is one of the several edible species of kelp found in Japan and is an important ingredient in Japanese cuisine used to flavor broths and stews. Kombu is a well-known dark, green, long thick sea vegetable from the Kelp family. Among the popular sea vegetables are rame, nori, dulse, wakame, and hijiki. Some cultures have been consuming seaweed for almost 2000 years since they provide essential vitamins, minerals, and nutrients to the body. There are several benefits associated with sea vegetables and Kombu.
==Special Precautions of Kombu==
* Do not confuse with [[CombuchaKombucha]]
* Consuming large amounts of kombu can actually backfire on you because kombu consists of indigestible cellulose or non-soluble fiber. Even taking a teaspoon or tablespoon of kombu powder, which appears finely ground, can feel like shrapnel to your colon because it is an insoluble substance. Diarrhea or constipation is likely to occur in those who start eating kombu in larger quantities than their bodies are accustomed to.
* Although Kombu has many health benefits, it does not provide adequate supply of vitamin B12 which is vital for a strong nervous system, and vitamin D required for absorption of calcium in the body.