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is edible kelp from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''konbu'' (Japanese), ''dashima'' ((朝鮮語:다시마)) or ''haidai'' (). Some edible kelps in the family ''Laminariaceae'' are not always called kombu, such as arame, (''Ecklonia kurome'') or ''Macrocystis pyrifera''. Most ''kombu'' is from the species ''Saccharina japonica'' (''Laminaria japonica''),〔 extensively cultivated on ropes in the seas of Japan and Korea.〔(【引用サイトリンク】title=Kelps: ''Laminaria'' and ''Saccharina'' )〕 With the development of cultivation technology, over 90% of Japanese ''kombu'' is cultivated, mostly in Hokkaidō, but also as far south as the Seto Inland Sea. == Etymology == In Old Japanese, edible seaweed was generically called "''me''" (cf. wakame, arame) in kanji such as "軍布",〔Man'yōshū and wood strips from Fujiwara-kyō. Between late 7th and early 8th century〕 海藻〔 (documents of Shōsōin; 8th century) and Fudoki.〕 or "和布"〔色葉字類抄 (); the vocabulary of Japanese and Chinese. Middle or late 12th century.〕 were applied to transcribe the word. Especially, kombu was called ''hirome'' (from ''hiroi'', wide) or ''ebisume'' (from ''ebisu'').〔本草和名 () ; the oldest surviving dictionary of medicine in Japan. Early 10th century.〕 Sometime later the names ''konfu'' and ''kofu'' appeared respectively in two editions of Iroha Jirui Shō in 12th-13th century.〔The latter is revised and enlarged edition 伊呂波字類抄 (Iroha Jirui Shō). 13th century.〕 Various theories have been claimed for the origin of the name kombu, with the following two predominant today. One is that it originated from the On'yomi (Sino-Japanese reading) of the Chinese name 昆布 (kūnbù).〔谷川士清 () et al., 和訓栞 (Wakun no Shiori). 1777-1899.〕 The kanji itself already could be seen in Shōsōin Monjo (8th century) and Shoku Nihongi (797) in Japan, and furthermore trace back in China, as early as 3rd century, to the book ''Wupu Bencao'' (around 239).〔吳普本草 (Wupu Bencao) is the Chinese materia medica work written by Wupu.〕 Li Shizhen wrote the following in his Bencao Gangmu (1596). However kūnbù in Chinese and kombu in Japanese are false friends. A first possibility to explain the association arises because descriptions of kūnbù in Chinese documents are vague and inconsistent, and it is impossible to identify to which seaweed the term might have applied. For instance, Chen Cangqi (681-757) noted "kūnbù is produced in the South China Sea; its leaf is like a hand and the size is the same as a silver grass and a reed, is of red purple; the thin part of leaf is seaweed",〔 which is similar to wakame, arame, kurome, or kajime (''Ecklonia cava''). The difficulty is that, at least in that time, kombu was not produced either in the East nor in the South China Sea. Moreover, following Zhang Yxi, Li Shizhen classified kūnbù and haidai (stands for kombu in Chinese) as different things,〔 and this classification continues in China today.〔Wang Cheyueh 王者悅 (ed.), 中国药膳大辞典 (Chinese Medicated Diet Dictionary), Dalian, Dalian Publishing House, 1992.〕 A second possibility of origin is that the word originated from ''kompu'' standing for kombu in the Ainu language.〔Ōtsuki Fumihiko et al., . Tokyo, Fuzanbō, 1932-1937.〕 Kompu in Ainu quite resembles gūanbù or kūnbù in Chinese, and it is possible to speculate that one is a loanword from the other. 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Kombu」の詳細全文を読む スポンサード リンク
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