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''Saccharina japonica'' is a marine
species In biology, a species is the basic unit of Taxonomy (biology), classification and a taxonomic rank of an organism, as well as a unit of biodiversity. A species is often defined as the largest group of organisms in which any two individuals of ...
of the Phaeophyceae (brown algae) class, a type of
kelp Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwat ...
or
seaweed Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of ''Rhodophyta'' (red), '' Phaeophyta'' (brown) and ''Chlorophyta'' (green) macroalgae. Seaweed species such a ...
, 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 In biology, a species is the basic unit of Taxonomy (biology), classification and a taxonomic rank of an organism, as well as a unit of biodiversity. A species is often defined as the largest group of organisms in which any two individuals of ...
of kelp in China and Japan. ''Saccharina japonica'' is also used for the production of
alginate Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. With metals such as sodium and calcium, its salts are known as alginates. Its colour ...
s, with China producing up to ten thousand tons of the product each year. Consuming excessive ''S. japonica'' suppresses thyroid function.


Nomenclature

The species was transferred to ''
Saccharina ''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 Mediterran ...
'' in 2006. Three synonyms for this species name are ''Laminaria japonica'' (J. E. Areschoug 1851), its variety ''Laminaria japonica'' var. ''ochotensis'' (Miyabe & Okamura 1936) and ''Laminaria ochotensis'' (Miyabe 1902).


Cultivation

With the development of cultivation technology, though over 90% of Japanese
kombu ''Konbu'' (from ja, 昆布, konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. It may also be referred to as ''dasima'' ( ko, 다시마) or ''haidai'' (). Kelp features in the diets of many ...
is cultivated mostly in Hokkaidō, production can also be found as far as south of the Seto Inland Sea.


Culinary use


China

In Chinese cuisine, sliced kelp is a common
hors d'oeuvre An hors d'oeuvre ( ; french: hors-d'œuvre ), appetiser or starter is a small dish served before a meal in European cuisine. Some hors d'oeuvres are served cold, others hot. Hors d'oeuvres may be served at the dinner table as a part of the ...
which is often consumed with alcohol.


Korea

In Korean cuisine, ''dasima'' is used to make
broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
, deep-fried into ''
bugak ''Bugak'' () is a variety of vegetarian ''twigim'' (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ''chapssal-pul'' (; glutinous rice paste) and then drying them again. It is eaten as ''ban ...
'' or '' twigak'' (coated and uncoated fries), pickled in soy sauce as '' jangajji'', and eaten raw as a sea vegetable for ''
ssam ' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.
'' (wraps). It is also used to make ''
dasima-cha Kelp tea is a traditional East Asia East Asia is the eastern region of Asia, which is defined in both geographical and ethno-cultural terms. The modern states of East Asia include China, Japan, Mongolia, North Korea, South Korea, ...
'' (kelp tea). ''
Cheonsa-chae Kelp noodles or cheon sa chae (Korean: 천사채), are semi-transparent noodles made from the jelly-like extract left after steaming edible kelp. They are made without the addition of grain flour or starch. Kelp noodles have a crunchy texture and ...
'' (kelp noodles) is made from the
alginic acid Alginic acid, also called algin, is a naturally occurring, edible polysaccharide found in brown algae. It is hydrophilic and forms a viscous gum when hydrated. With metals such as sodium and calcium, its salts are known as alginates. Its colour ...
from ''dasima''. One of
Nongshim Nongshim Co., Ltd. () is a South Korean food and beverage company headquartered in Seoul, South Korea. Nongshim was founded in 1965 under the name Lotte Food Industrial Company. The name was changed to Nongshim in 1978. The current logo was pub ...
's instant noodle, the Korean original versions of '' Neoguri'', contains one (or rarely more) big piece of dasima in every package. ''Odongtong Myon'', Ottogi's copy of ''Neoguri'', also has big piece of dasima in every package - Ottogi uses 2 dasimas since 2020. Dasima-ssam.jpg, Raw ''dasima'' served as a ''
ssam ' (), meaning "wrapped", refers to a dish in Korean cuisine in which, usually, leafy vegetables are used to wrap a piece of meat such as pork or other filling.
'' vegetable, with
dipping sauce A dip or dipping sauce is a common condiment for many types of food. Dips are used to add flavor or texture to a food, such as pita bread, dumplings, crackers, chopped raw vegetables, fruits, seafood, cubed pieces of meat and cheese, potato ...
s Dried dasima.jpg, Dried ''dasima'' for
broth Broth, also known as bouillon (), is a savory liquid made of water in which meat, fish or vegetables have been simmered for a short period of time. It can be eaten alone, but it is most commonly used to prepare other dishes, such as soups, ...
Dasima-bugak.jpg, ''Dasima-
bugak ''Bugak'' () is a variety of vegetarian ''twigim'' (deep-fried dish) in Korean cuisine. It is made by deep frying dried vegetables or seaweed coated with ''chapssal-pul'' (; glutinous rice paste) and then drying them again. It is eaten as ''ban ...
'' (deep-fried kelp snack) Cheonsachae.jpg, ''
Cheonsa-chae Kelp noodles or cheon sa chae (Korean: 천사채), are semi-transparent noodles made from the jelly-like extract left after steaming edible kelp. They are made without the addition of grain flour or starch. Kelp noodles have a crunchy texture and ...
'' (kelp noodles)


See also

* Edible seaweed *
Kelp Kelps are large brown algae seaweeds that make up the order Laminariales. There are about 30 different genera. Despite its appearance, kelp is not a plant - it is a heterokont, a completely unrelated group of organisms. Kelp grows in "underwat ...
* Kelp tea *
Seafood allergy A food allergy is an abnormal immune response to food. The symptoms of the allergic reaction may range from mild to severe. They may include itchiness, swelling of the tongue, vomiting, diarrhea, hives, trouble breathing, or low blood pressure ...
* Vitamin B12 *
Laverbread Laverbread (; cy, bara lafwr or '; ga, sleabhac) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great ...


References


Citations


Sources

* Davidson, Alan. Oxford Companion to Food (1999), "Kombu", p. 435.
Culture of Kelp (Laminaria japonica) in China
*


External links



{{Taxonbar, from=Q11260230 Algae of Korea Flora of Eastern Asia Flora of China Laminariaceae Marine biota of Asia Edible seaweeds Japanese condiments Chinese condiments Korean condiments Japanese cuisine terms Umami enhancers