Synopsis

Approximately twenty thousand species of seaweed are estimated to exist. Among these is kombu, a variety of edible kelp. Cultivated and consumed in Japan since antiquity, kombu is far more than a mere culinary ingredient; it holds symbolic significance as an emblem of good fortune. This episode of Japanology Plus delves into the enduring role kombu has played in Japanese cuisine and culture over the centuries. Joining us is Hajime Yasui, a world-renowned expert in the field of seaweed. And in Pl