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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).
In the Taihō Code of 701 CE, nori was already included in the form of taxation. [4] Local people were described as drying nori in the Hitachi Province Fudoki (721–721 CE), and harvesting of nori was mentioned in the Izumo Province Fudoki (713–733 CE). [5] In the Utsubo Monogatari, written around 987 CE, nori was recognized as a common food.
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 ...
Cochayuyo – Species of seaweed, a form of kelp used as a vegetable in Chile; Hijiki – Species of seaweed; Kombu – Edible kelp; Limu; Mozuku – Species of seaweed; Nori – Edible seaweed species of the red algae genus Pyropia; Ogonori – Genus of seaweeds; Wakame – Species of seaweed; Marine permaculture; Sea lettuce – Genus of seaweeds
Palmaria palmata, also called dulse, dillisk or dilsk (from Irish/Scottish Gaelic duileasc / duileasg), red dulse, sea lettuce flakes, or creathnach, is a red alga previously referred to as Rhodymenia palmata. It grows on the northern coasts of the Atlantic and Pacific Oceans. It is a well-known snack food.
A Tokyo correspondent for The Associated Press is sharing her basic onigiri recipe. It uses umeboshi (salted Japanese plums), but what you put inside can be just about anything — fish, meat ...
Seaweed farming or kelp farming is the practice of cultivating and harvesting seaweed. In its simplest form farmers gather from natural beds, while at the other extreme farmers fully control the crop's life cycle .
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]