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There are about eighteen edible species in Laminariaceae and most of them, but not all, are called kombu. Confusingly, species of Laminariaceae have multiple names in biology and in fisheries science. In the following list, fisheries science synonyms are in parentheses, and Japanese names follow them. [citation needed]
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]
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]
Laminaria arrived in China from Hokkaido, Japan in the late 1920s. Once in China, Laminaria was cultivated on a much larger industrial scale. [9] The rocky shores at Dalian, the northern coast of the Yellow Sea, along with its cold waters provided excellent growing conditions for these species.
Lessonia corrugata is a species of kelp, a brown algae in the genus Lessonia, commonly known as strapweed, common crapweed [citation needed], or Tasmanian kombu.It is a subtidal species endemic to Tasmania and southern Victoria, Australia, and is the least studied of the only three Laminarian kelps in the region. [1]
Kombucha (also tea mushroom, tea fungus, or Manchurian mushroom when referring to the culture; Latin name Medusomyces gisevii) [1] is a fermented, lightly effervescent, sweetened black tea drink. Sometimes the beverage is called kombucha tea to distinguish it from the culture of bacteria and yeast . [ 2 ]
Laminaria digitata is found mostly on exposed sites on shores in the lower littoral where it may form extensive meadows and can be the dominant algal species. It has a fairly high intrinsic growth rate compared to other algae, 5.5% per day, and a carrying capacity of about 40 kg wet weight per square meter.
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 ...