Kelp vs. Kombu — What's the Difference?

Kelp encompasses a wide range of seaweed species within the order Laminariales, thriving in marine environments across the globe. These seaweeds are integral to marine ecosystems, providing shelter and food for diverse marine species. On the other hand, kombu is a specific type of kelp that has been harvested and utilized predominantly in Japanese and Korean cuisines, often used to flavor broths and as a nutritious ingredient in a variety of dishes.

Kelp can grow in various conditions, from shallow coastal waters to deeper parts of the ocean, adapting to different temperatures and depths. This adaptability makes kelp a vital part of many coastal ecosystems. Whereas kombu typically grows in colder, nutrient-rich waters of Japan and Korea, and is cultivated specifically for its culinary value, reflecting its narrower ecological niche.

In terms of nutritional content, kelp is generally rich in iodine, calcium, and vitamins A, B, and C, making it a beneficial dietary addition. Kombu, while also nutritious, is particularly noted for its high iodine content, which can be much higher than in other types of kelp, making it important in regulating thyroid function but also requiring careful consumption to avoid excessive iodine intake.

Culturally, kelp has various uses, from its role in traditional Scottish and Icelandic diets to its use as a natural fertilizer and even in biofuel production. Kombu, however, holds a special place in East Asian culinary traditions, not only as a food source but also for its umami-enhancing properties, thanks to its high glutamic acid content.

Environmentally, both kelp and kombu are considered positive forces in combating climate change. They help in carbon sequestration, reducing carbon dioxide in the atmosphere by incorporating it into their biomass. However, the cultivation of kombu is often more controlled, focusing on sustainable harvesting practices that ensure its availability without disrupting local marine biodiversity.