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Dried kombu Dried kombu sold in a Japanese supermarket. Konbu (from Japanese: 昆布, romanized: konbu or kombu) is edible kelp mostly from the family Laminariaceae and is widely eaten in East Asia. [1] It may also be referred to as dasima (Korean: 다시마) or haidai (simplified Chinese: 海带; traditional Chinese: 海帶; pinyin: Hǎidài).
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]
The name "Matsumae zuke" did not originate then, and the dish was simply called kobuika (こぶいか, 'kelp-squid') or ika no shōyu zuke (いかの醤油漬, 'squid-soy sauce-pickle'). The "Matsumaezuke" nickname was coined in the Shōwa era , and though originally a squid and kelp only preserve, a type adding kazunoko (herring roe) began to ...
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.
Shaved katsuobushi and dried kelp—kombu—are the main ingredients of dashi, a broth that forms the basis of many soups (such as miso) and sauces (such as soba no tsukejiru) in Japanese cuisine. Katsuobushi ' s distinct umami taste comes from its high inosinic acid content.
Kombu (昆布 in Japanese, and 海带 in Chinese, Saccharina japonica and others), several Pacific species of kelp, is a very important ingredient in Chinese, Japanese, and Korean cuisines. Kombu is used to flavor broths and stews (especially dashi ), as a savory garnish ( tororo konbu ) for rice and other dishes, as a vegetable, and a primary ...
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Saccharina latissima is a brown alga (class Phaeophyceae), of the family Laminariaceae.It is known by the common names sugar kelp, [2] sea belt, [3] and Devil's apron, [4] and is one of the species known to Japanese cuisine as kombu. [5]