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Saccharina japonica is a 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. [1] It has the common name sweet kelp. [2] It is widely eaten in East Asia. [3]
Several foodstuffs in addition to kombu provide glutamic acid or glutamates. Kombu contains extremely high levels of iodine. While this element is essential for normal growth and development, the levels in kombu can cause overdoses; it has been blamed for thyroid problems after drinking large amounts of soy milk in which kombu was an additive. [19]
Kombu is a key component of miso soup. The savory flavor of sugar kelp comes from free amino acids like glutamate. Monosodium glutamate was first isolated from Saccharina. [15] Sugar kelp gets its name due to it containing the sugar alcohol mannitol which is extracted from it to be used as a sugar substitute, especially for chewing gum. [16]
A common secondary product is toasted and flavored nori (ajitsuke-nori), in which a flavoring mixture (variable, but typically soy sauce, sugar, sake, mirin, and seasonings) is applied in combination with the toasting process. [19] Nori is also eaten by making it into a soy sauce-flavored paste, nori no tsukudani (海苔の佃煮).
Three umeboshi salted Japanese plums (available at Asian food stores; for smaller umeboshi, use one for each rice ball) Two sheets of dried nori seaweed. Directions. Add the salt to the bowl of water.
Konbu – kombu, kelp Tororo-kombu or oboro-kombu – thin shavings of kelp; Usuita-kombu – a thin sheet of kelp created as a byproduct; Mekabu – the thick, pleated portion near the attached base of the seaweed; Mozuku; Nori. Iwa-nori – refers to seaweed harvested from sea-rock. Ogonori; Okyūto Suizenji-nori – Aphanothece sacrum, a ...
In some parts of Asia, nori 海苔 (in Japan), zicai 紫菜 (in China), and gim 김 (in Korea), sheets of the dried red alga Porphyra are used in soups or to wrap sushi or onigiri. Japanese cuisine has common names for seven types of seaweed, and thus the term for seaweed in Japanese is used primarily in scientific applications, and not in ...
Plus, some tips for cooking kelp. A nutrition pro highlights kelp's dietary health benefits, including essential nutrients and a potential metabolism boost. Plus, some tips for cooking kelp.