Kombu, or edible kelp, has caught on in the United States, appealing to many top chefs who appreciate the deep umami flavors it can add to their dishes and offering vegetarians a welcome new addition to their diets.In Japan, various kinds of seaweed have contributed to the country's culinary culture. Among them, some species of algae seaweed, such as nori -- used to wrap rice -- and "wakame" -- typically added to miso soup -- are already familiar to Americans thanks to the worldwide popularity of sushi.Kombu is often used to make stocks but also has a range of other uses, all of which its p…READ FULL ARTICLE
