"konbu" meaning in All languages combined

{
  "etymology_text": "See kombu.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "konbu (uncountable)",
      "name": "en-noun"
    }
  ],
  "hyphenation": [
    "kon‧bu"
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "alt_of": [
        {
          "word": "kombu"
        }
      ],
      "categories": [
        {
          "kind": "other",
          "name": "English entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        }
      ],
      "examples": [
        {
          "ref": "1855, Richard Hildreth, “[Appendix.] Note H. Account of Japan, Chiefly Extracted from Japanese Works. […]”, in Japan as It Was and Is, Boston, Mass.: Phillips, Sampson and Company; New York, N.Y.: J[ames] C[ephas] Derby, →OCLC, page 567",
          "text": "[T]he productions of Jeso, in particular, are as follows: konbu, or sea-cabbage, birds of prey for hawking, whales and other sea-fish, skins of otters, beavers, seals, and stags, castoreum, gold, silver, adamantine spar.",
          "type": "quotation"
        },
        {
          "ref": "1987, Kazutosi Nisizawa, Hiroyuki Noda, Ryo Kikuchi, Tadaharu Watanabe, “The Main Seaweed Foods in Japan”, in Mark A. Ragan, Carolyn J. Bird, editors, Twelfth International Seaweed Symposium: Proceedings of the Twelfth International Seaweed Symposium Held in Sao Paulo, Brazil, July 27 – August 1, 1986 […] (Developments in Hydrobiology; 41), Dordrecht, Boston, Mass.: Dr. W. Junk Publishers, →DOI, section 4 (Laminaria (konbu) and Hizikia (hiziki)), page 12",
          "text": "The Japanese tangles are called konbu and represent important genera of seaweeds which have been used as food since ancient times. […] Konbu is harvested mainly in the various coastal areas of Hokkaido during the period from the last ten days of May to the end of September. Konbu is mostly dried in the sun soon after harvest, but sometime in a hot-air drier depending on weather.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Alternative spelling of kombu"
      ],
      "id": "en-konbu-en-noun-jrs0xOuU",
      "links": [
        [
          "kombu",
          "kombu#English"
        ]
      ],
      "tags": [
        "alt-of",
        "alternative",
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈkɒnbuː/",
      "tags": [
        "General-American",
        "Received-Pronunciation"
      ]
    }
  ],
  "word": "konbu"
}

{
  "head_templates": [
    {
      "args": {
        "1": "ja",
        "2": "romanization",
        "head": "",
        "sc": "Latn"
      },
      "expansion": "konbu",
      "name": "head"
    }
  ],
  "lang": "Japanese",
  "lang_code": "ja",
  "pos": "romanization",
  "senses": [
    {
      "alt_of": [
        {
          "word": "こんぶ"
        }
      ],
      "categories": [
        {
          "kind": "other",
          "name": "Japanese entries with incorrect language header",
          "parents": [
            "Entries with incorrect language header",
            "Entry maintenance"
          ],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Japanese romanizations",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Japanese terms with non-redundant manual script codes",
          "parents": [
            "Terms with non-redundant manual script codes",
            "Entry maintenance"
          ],
          "source": "w"
        }
      ],
      "glosses": [
        "Rōmaji transcription of こんぶ"
      ],
      "id": "en-konbu-ja-romanization-YJS9Hj8b",
      "links": [
        [
          "Rōmaji",
          "romaji"
        ],
        [
          "こんぶ",
          "こんぶ#Japanese"
        ]
      ],
      "tags": [
        "Rōmaji",
        "alt-of",
        "romanization"
      ]
    }
  ],
  "word": "konbu"
}

{
  "etymology_text": "See kombu.",
  "head_templates": [
    {
      "args": {
        "1": "-"
      },
      "expansion": "konbu (uncountable)",
      "name": "en-noun"
    }
  ],
  "hyphenation": [
    "kon‧bu"
  ],
  "lang": "English",
  "lang_code": "en",
  "pos": "noun",
  "senses": [
    {
      "alt_of": [
        {
          "word": "kombu"
        }
      ],
      "categories": [
        "English 2-syllable words",
        "English entries with incorrect language header",
        "English lemmas",
        "English nouns",
        "English terms with IPA pronunciation",
        "English terms with quotations",
        "English uncountable nouns"
      ],
      "examples": [
        {
          "ref": "1855, Richard Hildreth, “[Appendix.] Note H. Account of Japan, Chiefly Extracted from Japanese Works. […]”, in Japan as It Was and Is, Boston, Mass.: Phillips, Sampson and Company; New York, N.Y.: J[ames] C[ephas] Derby, →OCLC, page 567",
          "text": "[T]he productions of Jeso, in particular, are as follows: konbu, or sea-cabbage, birds of prey for hawking, whales and other sea-fish, skins of otters, beavers, seals, and stags, castoreum, gold, silver, adamantine spar.",
          "type": "quotation"
        },
        {
          "ref": "1987, Kazutosi Nisizawa, Hiroyuki Noda, Ryo Kikuchi, Tadaharu Watanabe, “The Main Seaweed Foods in Japan”, in Mark A. Ragan, Carolyn J. Bird, editors, Twelfth International Seaweed Symposium: Proceedings of the Twelfth International Seaweed Symposium Held in Sao Paulo, Brazil, July 27 – August 1, 1986 […] (Developments in Hydrobiology; 41), Dordrecht, Boston, Mass.: Dr. W. Junk Publishers, →DOI, section 4 (Laminaria (konbu) and Hizikia (hiziki)), page 12",
          "text": "The Japanese tangles are called konbu and represent important genera of seaweeds which have been used as food since ancient times. […] Konbu is harvested mainly in the various coastal areas of Hokkaido during the period from the last ten days of May to the end of September. Konbu is mostly dried in the sun soon after harvest, but sometime in a hot-air drier depending on weather.",
          "type": "quotation"
        }
      ],
      "glosses": [
        "Alternative spelling of kombu"
      ],
      "links": [
        [
          "kombu",
          "kombu#English"
        ]
      ],
      "tags": [
        "alt-of",
        "alternative",
        "uncountable"
      ]
    }
  ],
  "sounds": [
    {
      "ipa": "/ˈkɒnbuː/",
      "tags": [
        "General-American",
        "Received-Pronunciation"
      ]
    }
  ],
  "word": "konbu"
}

{
  "head_templates": [
    {
      "args": {
        "1": "ja",
        "2": "romanization",
        "head": "",
        "sc": "Latn"
      },
      "expansion": "konbu",
      "name": "head"
    }
  ],
  "lang": "Japanese",
  "lang_code": "ja",
  "pos": "romanization",
  "senses": [
    {
      "alt_of": [
        {
          "word": "こんぶ"
        }
      ],
      "categories": [
        "Japanese entries with incorrect language header",
        "Japanese non-lemma forms",
        "Japanese romanizations",
        "Japanese terms with non-redundant manual script codes"
      ],
      "glosses": [
        "Rōmaji transcription of こんぶ"
      ],
      "links": [
        [
          "Rōmaji",
          "romaji"
        ],
        [
          "こんぶ",
          "こんぶ#Japanese"
        ]
      ],
      "tags": [
        "Rōmaji",
        "alt-of",
        "romanization"
      ]
    }
  ],
  "word": "konbu"
}