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Laminaria was harvested for food and 1949 yielded 40.3 metric tons of dry weight. [9] Laminaria need cold water to survive and can only live above 36° N latitude. [citation needed] In 1949, the Chinese started to commercially grow laminaria as a crop. This increased the production of dry weight to 6,200 metric tons.
Many countries today produce and consume laminaria products; the largest producer is China. Laminaria japonica, the important commercial seaweed, was first introduced into China in the late 1920s from Hokkaido, Japan. Yet mariculture of this alga on a very large commercial scale was realized in China only in the 1950s. Between the 1950s and the ...
One is that it originated from the on'yomi (Sino-Japanese reading) of the Chinese name 昆布 (kūnbù). [8] The kanji itself already could be seen in Shōsōin Monjo (8th century) and Shoku Nihongi (797) in Japan, and furthermore trace back in China, as early as 3rd century, to the book Wupu Bencao (around 239). [ 9 ]
Saccharina latissima is a yellowish brown colour with a long narrow, undivided blade that can grow to 5 metres (16 ft) long and 20 centimetres (8 in) 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.
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]
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).
Laminaria digitata. Laminaria digitata is a tough, leathery, dark brown seaweed that grows to 2 or 3 metres (6 + 1 ⁄ 2 or 10 ft) long. The holdfast which anchors it to the rock is conical and has a number of spreading root-like protrusions called rhizoids.
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 ...