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Kelp vs. Kombu — What's the Difference?

Kelp vs. Kombu — What's the Difference?

Difference Between Kelp and Kombu

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Kelp

Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera.

Kombu

Konbu (from Japanese: 昆布, romanized: konbu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).

Kelp

Any of various brown seaweeds of the order Laminariales, often growing very large and forming dense beds.

Kombu

Any of several edible kelps, especially Saccharina japonica (syn. Laminaria japonica), often used to flavor stock.

Kelp

The ashes of seaweed, formerly used as a source of potash and iodine.
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Kombu

Edible brown]] seaweed (from the class Phaeophyceae) used in East Asian cuisine.

Kelp

Any of several large brown algae seaweeds (order Laminariales).

Kelp

The calcined ashes of seaweed, formerly used in glass and iodine manufacture.

Kelp

(intransitive) To gather kelp.

Kelp

The calcined ashes of seaweed, - formerly much used in the manufacture of glass, now used in the manufacture of iodine.

Kelp

Any large blackish seaweed.

Kelp

Large brown seaweeds having fluted leathery fronds

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