Kombu

History

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The earliest written record of kombu appeared in Shoku Nihongi in 797 as a gift and tax from the Tōhoku Region. Its actual use is believed to be much earlier, most likely dating back to the Jōmon 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[citation needed]. By the Edo period, as Hokkaidō 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; this practice began in the Edo period. In Okinawa, the consumption of kombu per household is the highest of all prefectures. In the 20th century, a way to cultivate kombu was discovered and kombu became cheap and readily available everywhere. [1]

In 1867 the word "kombu" first appeared in an English-language publication - "A Japanese and English Dictionary," by James C. Hepburn. [1]

Starting in the 1960s, the word "kombu" started to be used widely in the United States, and the product (imported in dried form from Japan) became widely avaialable at natural food stores and Asian-American grocery stores, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of Japanese restaurants and sushi bars. [1]

Other Ingredient Information

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Products containing Kombu

Revision History

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