Konbu (also known as kombu) is a type of edible seaweed that is an important ingredient in traditional Japanese cuisine. It belongs to the brown seaweed family (Laminariaceae) and is particularly valued for its culinary and health properties. Konbu is indispensable in the preparation of dashi, which is a basic Japanese broth used in many dishes such as miso, soups, sauces and sushi. Dashi made from konbu is prepared by soaking the dried seaweed in cold water and then slowly heating it. The konbu seaweed adds a deep rich umami to dishes, which is key to the flavour of many Japanese dishes. Konbu is very rich in the minerals iodine, calcium, iron and magnesium. It is also a good source of B vitamins and has antioxidant properties. It has important cultural significance in Japan, as it is considered a traditional good luck gift that is often offered for the new year and other celebrations. There are several different types of konbu, which vary in taste and texture. These include hidaka-konbu and ma-konbu.