Kombu is a type of edible seaweed, specifically a brown algae, commonly found in the waters of the North Pacific Ocean. It is a key ingredient in Japanese cuisine, often used to make dashi, a flavorful broth that serves as a base for many dishes. Kombu is rich in umami, the savory taste that enhances the flavor of food. In addition to its culinary uses, kombu is packed with nutrients, including vitamins A, C, and K, as well as minerals like iodine and calcium. It can be enjoyed in various forms, such as dried sheets or powdered, and is often added to soups, stews, and salads for added flavor and health benefits.