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The kelp is sold in Japan as Hidaka konbu, and Erimo has a museum in the main part of town dedicated to kelp and fishery. The Hidaka Mountains come right down to the ocean at Erimo. For that reason, the road north to Hiroo had to be carved out of the rock.
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).
This "kelp highway hypothesis" suggested that highly productive kelp forests supported rich and diverse marine food webs in nearshore waters, including many types of fish, shellfish, birds, marine mammals, and seaweeds that were similar from Japan to California, Erlandson and his colleagues also argued that coastal kelp forests reduced wave ...
Durvillaea antarctica, also known as cochayuyo and rimurapa, [1] is a large, robust species of southern bull kelp found on the coasts of Chile, southern New Zealand, and Macquarie Island.
Wakame (Undaria pinnatifida) is a species of kelp native to cold, temperate coasts of the northwest Pacific Ocean. As an edible seaweed, it has a subtly sweet, but distinctive and strong flavour and satiny texture. It is most often served in soups and salads.
A subtype is the komochi kombu (子持ち昆布) or "spawn on kelp", which are Pacific herring eggs laid on various seaweed regarded as "kelp", now harvested mostly in British Columbia, Canada. [ 7 ] Historically, the oldest records of kazunoko in Japan date to the 15th and 16th centuries, served e.g. to Toyotomi Hideyoshi , during the spring ...
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]
Many kinds of tsukudani are sold, and common ingredients include kelp, short-neck clam, young lancefish, and nori. [2] Traditionally-made tsukudani is preservable and has been favored as a storable side dish in Japanese kitchens since the Edo period.
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