konbu

See kombu.

• (Received Pronunciation, General American) IPA^(key): /ˈkɒnbuː/
• Hyphenation: kon‧bu

konbu (uncountable)

1. Alternative spelling of kombu
   • 1855, Richard Hildreth, “[Appendix.] Note H. Account of Japan, Chiefly Extracted from Japanese Works. […]”, in Japan as It Was and Is, Boston, Mass.: Phillips, Sampson and Company; New York, N.Y.: J[ames] C[ephas] Derby, OCLC 51360521, page 567:

     [T]he productions of Jeso, in particular, are as follows: konbu, or sea-cabbage, birds of prey for hawking, whales and other sea-fish, skins of otters, beavers, seals, and stags, castoreum, gold, silver, adamantine spar.

   • 1987, Kazutosi Nisizawa; Hiroyuki Noda; Ryo Kikuchi; Tadaharu Watanabe, “The Main Seaweed Foods in Japan”, in Mark A. Ragan and Carolyn J. Bird, editors, Twelfth International Seaweed Symposium: Proceedings of the Twelfth International Seaweed Symposium Held in Sao Paulo, Brazil, July 27 – August 1, 1986 […] (Developments in Hydrobiology; 41), Dordrecht; Boston, Mass.: Dr. W. Junk Publishers, DOI:10.1007/978-94-009-4057-4, →ISBN, section 4 (Laminaria (konbu) and Hizikia (hiziki)), page 12:

     The Japanese tangles are called konbu and represent important genera of seaweeds which have been used as food since ancient times. […] Konbu is harvested mainly in the various coastal areas of Hokkaido during the period from the last ten days of May to the end of September. Konbu is mostly dried in the sun soon after harvest, but sometime^[sic] in a hot-air drier depending on weather.

• bunko

konbu

1. Rōmaji transcription of こんぶ