Type	Characteristics	Taste	Dashi(Soup stock)	Primary use
Rausu kombu (Rishiri type enagaoni kelp)	・Dark brown ・living only in Rausu area ・Highest grade	Good. (But expensive. So, demanded mainly by high class restaurant)	Umami is rich.	・Su-kombu (Vinegared kelp) ・Powdered kelp ・Other kelp confections
Ma kombu (Laminaria japonica)	・brown ・High grade ・Devided into white and black according to the color of section.The former is higher grade.	・Elegant sweetness ・The more one chews, the tastier it becomes.	The soup is clear.	・Oboro 〔Tororo〕kombu(shredded kelp) ・Shiroita-kombu (kelp tangle used for mackerel sushi, also called battera kelp)
Rishiri kombu (Laminaria ochotensis)	・blackish brown ・Tougher and lower grade than Ma-kombu	・As for umami ,blander than Ma-kombu. ・slightly salty, delicate taste.	The soup is clear and comes out refined taste.	・Oboro 〔Tororo〕kombu ・Dashi kombu(dried kelp for making stock) ・Shiroita-kombu
Mitsuishi kombu, also called Hidaka kombu (Laminariaangustata)	Blackish green typical kombu	・Less tasty, sweet than Rishiri kelp ・Enough taste for home use ・Easy to be boiled	・The soup is cloudy and pale ・compare　unfavorably with　Rishiri kombu	・Ko(m)bu maki (rolled kelp with ingredients in it) ・Tsukudani (food boiled down in soy) ・Kizami kombu (minced kelp) ・Shio kombu (thin strips of kombu cooked in soy sauce, etc. then dried)
Naga kombu (Laminaria longissima)	Greyish black	・The sweetness is light ・The thick one is tasty and can substitute for Mitsuishi kombu		・Ko(m)bu maki ・Kizami kombu ・Tsukudani ・Kiri kombu (thin strips of kombu) ・Shio kombu
Atsuba kombu (Laminaria coriacea)	・Glaucous black ・Cut edge is white	・The sweetness is slight ・Stimulus bitterness ・thick on the tongue		・Ko(m)bu maki ・Kizami kombu ・Tsukudani ・Kiri kombu ・Shio kombu
Hosome kombu (Laminaria religiosa)	・Black but the cut edge is white among the all of the kombu	・Firstly feel the sweetness, and it will disappear quickly. ・Can substitute for Rishiri kombu		・Oboro 〔Tororo〕kombu ・Tsukudani
The others ・Gagome kombu (Kjellmaniella crassifolia) ・Chizimi kombu (Laminaria cichorioides) ・Gohei kombu ・Aname ・Nekoashi kombu (Arthro thamnus bifidus) ・Ezowakame