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Published 2014
karafuto konbu, L. saccharina, sweeter than the others because of the presence of mannitol;
ma-konbu, L. japonica;
mitsuishi-konbu, L. angustata, also called dashi-konbu since used for making the soup stock called dashi;
naga-konbu, L. longissima;
rishiri-konbu (after the island Rishiri), L. ochotensis, preferred for making soup stock because of its refined flavour.