Talk:Kombu

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Spelling of konbu

It might be a bit nitpicky, but I do have one problem with this article:

The correct romaji translation for this word is "konbu" (according to all systems except for traditional Hepburn, which is rarely used anymore). "Kombu" technically is not a valid Japanese word. I assume that the common use of "kombu" is due to a phonetic approximation of the softened Japanese "n" sound in this context (or due to old transliterations from the original Hepburn system, which ultimately amounts to the same thing), but as this spelling actually does not even precisely match the actual pronounciation, its usage is dubious even for that purpose.

In most places this wouldn't be a really big deal, but I think that the fact that "konbu" redirects to "kombu" in Wikipedia and not vice-versa, as well as the predominant use of the latter in the article, suggests to the reader an authoritative spelling, which is ultimately not correct, and in an encyclopedic context I do think it is important to use the more correct spelling in an article (perhaps with some explanation of the variant spelling and where it came from).

-- Foogod 20:25, 8 December 2005 (UTC)[reply]

Actually, the ん in こんぶ is pronounced /m/. (See N (kana) and Japanese_phonology#Moraic_nasal) Not only is this spelling closer to the actual pronunciation, but spellings like this are often used in Japan, for example "Namba". Spacecat2 05:52, 14 February 2007 (UTC)[reply]

Kombu Properties: Digestibility

The article mentions that Kombu may increase the digestibility of beans. I have also seen the same fact mentioned in Cooking the Whole Foods Way by Christina Pirello. However, there is no real discussion of how this is accomplished. My question is, does it alter or destroy the fiber content of the bean? --208.58.32.144 06:02, 13 December 2006 (UTC)Joe Klinkhoff[reply]

Edible kelp or kombu

I've never seen such this word, kimbu used in any grocery store in US and England except Japanese markets. Why is this article titled 'Kombu' instead of "edible kelp"? Western people don't know about how to call it. They just call it 'seaweed' like gim (nori). Chinese and Koreans also eat this ingredient a lot. It's not fair for Asian eating the food ingredient to see this article named the Japanese name. I think this article should be moved to "edible kelp". --Appletrees 03:16, 15 October 2007 (UTC)[reply]

Kelp is well/best known in English speaking regions under the name "kombu." This is part of the macrobiotic/health food phenomenon and also explains why the terms "tofu," "umeboshi," "nori," "tamari," etc. are similarly well known. That's just the way these food names entered our language. Badagnani 04:06, 15 October 2007 (UTC)[reply]

well, as I previously said above, I've never seen the word used also in "England" which is surely not "New England" in US. And I wonder English and Australians and other English native speakers could agree with your assertion? Don't you think you're referring to "English speaking world' as only US. I also read 'ume' talk page and found out the same problem as does this page have. It is interesting to know that the co-founder of Eden among your references seems a Japanese or at least has a Japanese name. The other examples are just sushi restaurants. Of course, in Japanese restaurants, the plum is called as "ume". Kombu might be entering to US in progress, but not to every English-speaking world. Until the word is settled with kombu and ume in every Anglo world, the encyclopedia must keep balance. You're example does not look plausible to me.--Appletrees 05:31, 15 October 2007 (UTC)[reply]

Great fried

Cooking: Dry kombu fried in vegetable oil tastes great. Mention it. Jidanni (talk) 04:39, 20 June 2008 (UTC)[reply]

Well, if you say about the food name or what country cuisine is, that would be much great, or you can edit the page by yourself. I only know a Korean dish made by frying dried kombu coated with either starch or glutinous rice flour in oil and then seasoned with little bit of salt or sugar is called "dasima bugak" (다시마부각) or "dasima twigak" (다시마튀각).photo1 photo2 --Caspian blue (talk) 04:53, 20 June 2008 (UTC)[reply]

I have no cooking authority for proper references. All I know is I bought a pack of 昆布 and thought let's give a fry a try... and voila, mmmm. Jidanni (talk) 02:40, 24 June 2008 (UTC)[reply]

Rope Farming

It'd be great to insert a photo showing kombu cultivation on ropes. I looked in Commons, but couldn't locate one. NinetyNineFennelSeeds (talk) 17:42, 1 December 2009 (UTC)[reply]

Iodine

The article correctly mentions the nutritional imprtance of iodine. But a packet of "Clearspring" brand konbu I bought today warns against eating more than 1g of (dried) konbu per week, because of the danger of excessive iodine consumption. Perhaps someone with more knowledge of this could comment?