Wakame and Kombu are what type of dishes?
Wakame In kanji, such as 海藻, 軍布 and 和布 were applied to transcribe the word. Among seaweeds, wakame was likely most often eaten, therefore "me" especially meant wakame. It expanded later to other seaweeds like kajime, hirome (kombu), arame, etc. Wakame is derived from "waka" + "me" (若布, lit. young seaweed). If this "waka" is a eulogistic prefix, same as the "tama" of tamagushi, wakame likely stood for seaweeds widely in ancient ages. In Man'yōshū, in addition to 和可米 and 稚海藻 (both are read as "wakame"), "nigime" (和海藻, soft wakame) can be seen. Besides, "tamamo" (玉藻, lit. beautiful algae), which often
Kombu wakame, arame, kurome, or kajime ("Ecklonia cava"). The difficulty is that, at least in that time, kombu was not produced either in the East nor in the South China Sea. Moreover, following Zhang Yxi, Li Shizhen classified kūnbù and haidai (stands for kombu in Chinese) as different things, and this classification continues in China today. A second possibility of origin is that the word originated from kompu, standing for kombu in the Ainu language. Kompu in Ainu quite resembles gūanbù or kūnbù in Chinese, and it is possible to speculate that one is a loanword from the other. "Qūan resembles