kombu

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Edible seaweed used in Japanese cooking to add flavor

noun
/ˈkɒm.buː/

: kombu

To make a flavorful broth, add a piece of kombu seaweed while simmering the soup.
kombu seaweed
kombu, or dried kelp

And you did mention sea veggies, seaweed like kelp and kombu and wacame, et cetera.

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Examples

And you did mention sea veggies, seaweed like kelp and kombu and wacame, et cetera.

Dr. Josh Axe
The key here is the vegetarian broth, which employs kombu and dried shiitake to give it body and flavor.

Blog text (25)
So we have this kombu kombu dashi, and right now which one is that pork?

Harvard University
12 x 3 inch piece of kombu (rinsed briefly under cold water)

Blog text (25)
Strain the broth using a mesh strainer, and make sure to press all of the liquid out from the mushrooms and kombu.

Blog text (25)
For those in Japan who are nervous about the situation, it might give you peace of mind to chow down on nori, wakame, and kombu, which are high in iodine.

Blog text (20)
Place the broth, onions, mushrooms, kombu, garlic, soy sauce, and mirin in a medium saucepan and turn the heat on high.

Blog text (25)
You can enhance the taste of your stew by including kombu, which adds umami flavor.
For a traditional Japanese dish, prepare kombu dashi by soaking the seaweed in water.

Surface Forms

kombu singular

kombus plural

Etymology

Kombu comes from the Japanese word konbu, the name for 'edible kelp' used to add flavor to food. So Kombu today means the seaweed cooks put in broths and soups to give a deep, savory taste.