A day for kombu

Kombu (/konbu) is a type of edible, dried kelp, a brown seaweed, that is a staple in East Asian cuisine, particularly in Japan and Korea. In Japan, November 15th annually is Kombu day. The date is from the idea that if children eat kombu on the day of "753" they will become strong.

The commemorative date was established in 1982 by the Japan Kelp Association, a general incorporated association based in Osaka, that conducts comprehensive research related to kelp production, distribution, and trade. It is a voluntary organization that operates the free Kombu website, which contains useful information such as the secrets of kelp, how to make kelp stock, the history of kelp, and the benefits of kelp.

Do you use kombu in your cooking? Do you like it? Is is something you ate in your own country before moving to Japan? My own country, Ireland, also has a long history of eating seaweed, including kelp. So it is something I can enjoy in both countries.