1
Stage 1 of 3
kompu
Ainu · ancient
"edible kelp"
the indigenous Ainu name for the edible kelp harvested off Hokkaido
2
Stage 2 of 3
konbu
Japanese · medieval
"dried kelp used for stock"
adopted from Ainu trade and became a staple of Japanese broth-making
3
Stage 3 of 3
kombu
English · late 1900s
"dried edible kelp used to make Japanese broth"
borrowed by cooks as Japanese cuisine and dashi stock spread internationally
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