Saccharina japonica

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Saccharina japonica
Dasima 2.jpg
Scientific classification edit
Clade: SAR
Phylum: Ochrophyta
Class: Phaeophyceae
Order: Laminariales
Family: Laminariaceae
Genus: Saccharina
Species:
S. japonica
Binomial name
Saccharina japonica
(J.E. Areschoug) C.E. Lane, C. Mayes, Druehl & G.W. Saunders
Synonyms

Laminaria japonica J.E. Areschoug
Laminaria ochotensis Miyabe

Saccharina japonica is a marine species of the Phaeophyceae (brown algae) plant, a type of kelp or seaweed, which is extensively cultivated on ropes between the seas of China, Japan and Korea.[1] It is widely eaten in East Asia.[2] A commercially important species, S. japonica is also called ma-konbu (真昆布) in Japanese, dasima (다시마) in Korean and hǎidài (海带) in Chinese.[2] Large harvests are produced by rope cultivation which is a simple method of growing seaweeds by attaching them to floating ropes in the ocean.[1][3]

The species has been cultivated in China, Japan, Korea, Russia and France.[4] It is one of the two most consumed species of kelp in China and Japan.[1] Saccharina japonica is also used for the production of alginates, with China producing up to ten thousand tons of the product each year.[5]

Consuming excessive S. japonica suppresses thyroid function.[6]

Nomenclature[]

The species was transferred to Saccharina in 2006.[7] 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).[4]

Cultivation[]

With the development of cultivation technology, though over 90% of Japanese kombu is cultivated mostly in Hokkaidō, production can also be found as far as south of the Seto Inland Sea.

Culinary use[]

See also: Kombu

Korea[]

In Korean cuisine, dasima is used to make broth, deep-fried into bugak or (coated and uncoated fries), pickled in soy sauce as jangajji, and eaten raw as a sea vegetable for ssam (wraps).

It is also used to make dasima-cha (kelp tea).

Cheonsa-chae (kelp noodles) is made from the alginic acid from dasima.

  • Raw dasima served as a ssam vegetable, with dipping sauces

  • Dried dasima for broth

  • Dasima-bugak (deep-fried kelp snack)

  • Cheonsa-chae (kelp noodles)

See also[]

References[]

Citations[]

  1. ^ Jump up to: a b c M. D. Guiry. "Kelps: Laminaria and Saccharina". www.seaweed.ie.
  2. ^ Jump up to: a b Abbott, Isabella A (1989). "Food and food products from seaweeds". In Lembi, Carole A.; Waaland, J. Robert (eds.). Algae and human affairs. Cambridge University Press, Phycological Society of America. p. 141. ISBN 978-0-521-32115-0.
  3. ^ Laminaria seafarming in China FAO[1]
  4. ^ Jump up to: a b Guiry, M.D.; Guiry, G.M. (2008). "'Saccharina japonica'". AlgaeBase. World-wide electronic publication, National University of Ireland, Galway.
  5. ^ M. D. Guiry. "Alginates". www.seaweed.ie.
  6. ^ Miyai, Kiyoshi; Tokushige, Tomoyasu; Kondo, Masahiko (2008-12-01). "Suppression of thyroid function during ingestion of seaweed "Kombu" (Laminaria japonica) in normal Japanese adults". Endocrine Journal. 55 (6): 1103–1108. doi:10.1507/endocrj.k08e-125. ISSN 1348-4540. PMID 18689954.
  7. ^ Lane, C.E., Mayes, C., Druehl, L.D. & Saunders, G.W. (2006). A multi-gene molecular investigation of the kelp (Laminariales, Phaeophyceae) supports substantial taxonomic re-organization. Journal of Phycology 42: 493-512.

Sources[]

External links[]

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