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  2. Saccharina latissima - Wikipedia

    en.wikipedia.org/wiki/Saccharina_latissima

    Saccharina latissima is a yellowish brown colour with a long narrow, undivided blade that can grow to 5 metres (16 ft) long and 20 centimetres (7.9 in) wide. The central band is dimpled while the margins are smoother with a wavy edge, this is to cause greater water movement around the blades to aid in gas exchange.

  3. Kombu - Wikipedia

    en.wikipedia.org/wiki/Kombu

    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).

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  5. Saccharina japonica - Wikipedia

    en.wikipedia.org/wiki/Saccharina_japonica

    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]

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  7. Kelp tea - Wikipedia

    en.wikipedia.org/wiki/Kelp_tea

    Kelp tea is thought to have been drunk from quite a long time ago [2] because "the Japanese have incorporated kelp and seaweed into their diets for 1,500 years". [2] [9]It is said that, in 951, Kūya made a statue of the Ekādaśamukha to cure an epidemic that was spreading in the capital and went around the city giving oo-buku-cha to the sick.

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  9. Kombucha - Wikipedia

    en.wikipedia.org/wiki/Kombucha

    The name comes from the Japanese konbu-cha (昆布茶, 'kelp tea') which references kelp tea made with powdered konbu (an edible kelp from the family Laminariaceae). [20] Prior to 2015, some commercially available kombucha brands were found to contain alcohol content exceeding this threshold, sparking the development of new testing methods. [21]

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