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Kombu ( in Japanese,Website:http://www.qzseafood.com, and  in Chinese, Saccharina japonica and others), several Pacific species of kelp, is a very important ingredient in Chinese, Japanese, and Korean cuisines. Kombu is used to flavor broths and stews (especially dashi), as a savory garnish for rice and other dishes, as a vegetable, and a primary ingredient in popular snacks (such as tsukudani). Transparent sheets of kelp are used as an edible decorative wrapping for rice and other foods. Kombu can be used to soften beans during cooking, and to help convert indigestible sugars and thus reduce