Saccharina japonica: Difference between revisions
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=== Korea === |
=== Korea === |
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In [[Korean cuisine]], ''dasima'' is used to make [[broth]], deep-fried into ''[[bugak]]'' or ''[[twigak]]'' (coated and uncoated fries), pickled in soy sauce as ''[[jangajji]]'', and eaten raw as a sea vegetable for ''[[ssam]]'' (wraps). |
In [[Korean cuisine]], ''dasima'' is used to make [[broth]], deep-fried into ''[[bugak]]'' or ''[[twigak]]'' (coated and uncoated fries), pickled in soy sauce as ''[[jangajji]]'', and eaten raw as a sea vegetable for ''[[ssam]]'' (wraps). |
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It is also used to make ''[[dasima-cha]]'' (kelp tea). |
It is also used to make ''[[dasima-cha]]'' (kelp tea). |
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==References== |
==References== |
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{{Reflist|2}} |
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==Additional references== |
==Additional references== |
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{{portal bar|Food}} |
{{portal bar|Food}} |
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{{Taxonbar|from=Q11260230}} |
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[[Category:Laminariaceae]] |
[[Category:Laminariaceae]] |
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Revision as of 04:01, 16 February 2018
| Saccharina japonica | |
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| Scientific classification | |
| (unranked): | |
| Superphylum: | |
| Class: | |
| Order: | |
| Family: | |
| Genus: | |
| Species: | S. japonica
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| Binomial name | |
| Saccharina japonica (J.E. Areschoug) C.E. Lane, C. Mayes, Druehl & G.W. Saunders
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| Synonyms | |
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Laminaria japonica J.E. Areschoug | |
Saccharina japonica is a marine species of Phaeophyceae (brown algae), a type of kelp or seaweed, that is extensively cultivated on ropes in between the seas of Japan and Korea.[1] It is widely eaten in East Asia.[2] A commercially important species, S. japonica is known as 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, 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, Russia, France and Korea.[4] It is one of the two most consumed species of kelp in China and Japan.[1] The harvest 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]
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]
With the development of cultivation technology, over 90% of Japanese kombu is cultivated, mostly in Hokkaidō, but as far as south of the Seto Inland Sea.
Culinary use
Korea
In Korean cuisine, dasima is used to make broth, deep-fried into bugak or twigak (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.
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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
- ^ a b c M. D. Guiry. "Kelps: Laminaria and Saccharina". www.seaweed.ie.
- ^ 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.
- ^ Laminaria seafarming in China FAO[1]
- ^ a b Guiry, M.D.; Guiry, G.M. "'Saccharina japonica'". AlgaeBase. World-wide electronic publication, National University of Ireland, Galway.
- ^ M. D. Guiry. "Alginates". www.seaweed.ie.
- ^ Miyai, Kiyoshi; Tokushige, Tomoyasu; Kondo, Masahiko (2008-12-01). "Suppression of thyroid function during ingestion of seaweed "Kombu" (Laminaria japonoca) in normal Japanese adults". Endocrine Journal. 55 (6): 1103–1108. doi:10.1507/endocrj.k08e-125. ISSN 1348-4540. PMID 18689954.
- ^ 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.
Additional references
- Davidson, Alan. Oxford Companion to Food (1999), "Kombu", p. 435 ISBN 0-19-211579-0
- Culture of Kelp (Laminaria japonica) in China
- Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. pp. 206–208. ISBN 0-8048-2042-2.
External links
