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Kombu
''Konbu'' (from ) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' () or ''haidai'' (). Kelp features in the diets of many civilizations, including Chinese and Icelandic; however, the largest consumers of kelp are the Japanese, who have incorporated kelp and seaweed into their diets for over 1,500 years. Prominent species There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in biology and in fisheries science. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them. * ''Saccharina japonica'' (''Laminaria japonica''), ** ''Saccharina japonica'' var. ''religiosa'' (''Laminaria religiosa''), ** ''Saccharina japonica'' var. ''diabolica'' (''Laminaria diabolica''), l ** ''Saccharina japonica'' var. ''ochotensis'' (''Laminaria ochotensis''), – co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharina Japonica
''Saccharina japonica'' is a marine (ocean), marine species of the Phaeophyceae (brown algae) class, a type of kelp or seaweed, which is extensively cultivated on ropes between the seas of China, Japan and Korea. It has the common name sweet kelp. It is widely eaten in East Asia. A commercially important species, ''S. japonica'' is also called ''ma-konbu'' () in Japanese, ''dasima'' () in Korean and ''hǎidài'' () in Chinese. Large harvests are produced by rope cultivation which is a simple method of growing seaweeds by attaching them to floating ropes in the ocean. The species has been cultivated in China, Japan, Korea, Russia and France. It is one of the two most consumed species of kelp in China and Japan. ''Saccharina japonica'' is also used for the production of alginates, with China producing up to ten thousand tons of the product each year. ''S. japonica'' contains very high amounts of Iodine in biology, iodine. Excessive consumption (15 g/day, containing 35 m ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharina Latissima
''Saccharina latissima'' is a brown alga (class Phaeophyceae), of the Family (biology), family Laminariaceae. It is known by the common names sugar kelp, sea belt, and Devil's apron, and is one of the species known to Japanese cuisine as kombu. It is found in the north Atlantic Ocean, Arctic Ocean and north Pacific Ocean. Description ''Saccharina latissima'' is a yellowish brown colour with a long narrow, undivided blade that can grow to long and wide. The central band is dimpled while the margins are smoother with a wavy edge, this is to cause greater water movement around the blades to aid in gas exchange. The frond is attached to the rock by stout rhizoids about 5 mm in diameter in the Intertidal zone, intertidal and sublittoral zones by a claw-like holdfast (biology), holdfast and a short, pliable, cylindrical stipe. [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Arthrothamnus Bifidus
''Arthrothamnus'' is a genus of brown alga Brown algae (: alga) are a large group of multicellular algae comprising the class Phaeophyceae. They include many seaweeds located in colder waters of the Northern Hemisphere. Brown algae are the major seaweeds of the temperate and polar reg ... comprising approximately 2 species. It includes the algae commonly known as nekoashi-kombu, oarweed and chishima-nekoashi-kombu. ''Bifurcariopsis'' reproduces by means of conceptacles; it produces tetraspores and dispores and carpospores. Species The two species currently recognised are '' Arthrothamnus bifidus'' and '' Arthrothamnus kurilensis''. References * Laminariaceae Laminariales genera {{phaeophyceae-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Dashi
is a family of stocks used in Japanese cuisine. ''Dashi'' forms the base for miso soup, clear broth soup, noodle broth soup, and many simmering liquids to accentuate the savory flavor known as umami. ''Dashi'' is also mixed into the flour base of some grilled foods like okonomiyaki and takoyaki. Preparation The most common form of ''dashi'' is a simple broth made by heating water containing ''kombu'' (edible kelp) and '' kezurikatsuo'' (shavings of '' katsuobushi''—preserved, fermented skipjack tuna—or bonito) to near-boiling, then straining the resultant liquid; dried anchovies or sardines may be substituted. Katsuobushi is especially high in sodium inosinate and kombu is especially high in glutamic acids; combined, they create a synergy of umami. Granulated or liquid instant ''dashi'' largely replaced the homemade product in the second half of the 20th century. Homemade ''dashi'' is less popular today, even in Japan. Compared to the taste of homemade ''dashi'', inst ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharina Longipedalis
''Saccharina'' is a genus of 24 species of Phaeophyceae (brown algae). It is found in the north Atlantic Ocean and the northern Pacific Ocean at depths from 8 m to 30 m (exceptionally to 120 m in the warmer waters of the Mediterranean Sea and off Brazil). The commercially important species ''Saccharina japonica'' (''Laminaria japonica'') is cultivated as kombu, a popular food in Japan. Species The following is a list of the 24 species of ''Saccharina'': * '' Saccharina angustata'' (Kjellman) C.E. Lane, C. Mayes, Druehl & G.W. Saunders *'' Saccharina angustissima'' (Collins) Augyte, Yarish & Neefus * '' Saccharina bongardiana'' (Postels & Ruprecht) Selivanova, Zhigadlova & G.I. Hansen * '' Saccharina cichorioides'' (Miyabe) C.E. Lane, C. Mayes, Druehl & G.W. Saunders * '' Saccharina coriacea'' (Miyabe) C.E. Lane, C. Mayes, Druehl & G.W. Saunders *'' Saccharina complanata'' (Setchell & N.L.Gardner) Gabrielson, Lindstrom & O'Kelly * '' Saccharina crassifolia'' ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Wakame
Wakame ''(Undaria pinnatifida)'' is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads. Wakame has long been collected for food in East Asia, and sea farmers in Japan have cultivated wakame since the eighth century (Nara period). Although native to cold, temperate coastal areas of Japan, Korea, China, and Russia, it has established itself in temperate regions around the world, including New Zealand, the United States, Belgium, France, Great Britain, Spain, Italy, Argentina, Australia and Mexico. , the Invasive Species Specialist Group has listed the species on its List of globally invasive species, list of 100 worst globally invasive species. Wakame, as with all other kelps and brown algae, is plant-like in appearance, but is unrelated to true plants, being, instead, a photosynthetic, multicellular strame ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saccharina Angustata
''Saccharina'' is a genus of 24 species of Phaeophyceae (brown algae). It is found in the north Atlantic Ocean and the northern Pacific Ocean at depths from 8 m to 30 m (exceptionally to 120 m in the warmer waters of the Mediterranean Sea and off Brazil). The commercially important species ''Saccharina japonica'' (''Laminaria japonica'') is cultivated as kombu, a popular food in Japan. Species The following is a list of the 24 species of ''Saccharina'': * '' Saccharina angustata'' (Kjellman) C.E. Lane, C. Mayes, Druehl & G.W. Saunders *'' Saccharina angustissima'' (Collins) Augyte, Yarish & Neefus * '' Saccharina bongardiana'' (Postels & Ruprecht) Selivanova, Zhigadlova & G.I. Hansen * ''Saccharina cichorioides'' (Miyabe) C.E. Lane, C. Mayes, Druehl & G.W. Saunders * '' Saccharina coriacea'' (Miyabe) C.E. Lane, C. Mayes, Druehl & G.W. Saunders *'' Saccharina complanata'' (Setchell & N.L.Gardner) Gabrielson, Lindstrom & O'Kelly * '' Saccharina crassifolia'' ( ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
