Search results
Results from the WOW.Com Content Network
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 ingredient in popular snacks (such as tsukudani). Transparent sheets of kelp (oboro konbu) are used as an edible decorative wrapping for rice and other foods. [48]
Macrocystis is a monospecific genus [3] of kelp (large brown algae) with all species now synonymous with Macrocystis pyrifera. It is commonly known as giant kelp or bladder kelp. This genus contains the largest of all the Phaeophyceae or brown algae. Macrocystis has pneumatocysts at the base of its blades.
A wide range of sea life uses kelp forests for protection or food, including fish. In the North Pacific kelp forests, particularly rockfish, and many invertebrates, such as amphipods, shrimp, marine snails, bristle worms, and brittle stars.
Cheonsa-chae (kelp noodles) is made from the alginic acid from dasima. One of Nongshim's instant noodle, the Korean original versions of Neoguri, contains one (or rarely more) big piece of dasima in every package. Odongtong Myon, Ottogi's copy of Neoguri, also has big piece of dasima in every package - Ottogi uses 2 dasimas since 2020. [10]
Laminaria is a genus of brown seaweed in the order Laminariales (kelp), comprising 31 species native to the north Atlantic and northern Pacific Oceans. This economically important genus is characterized by long, leathery laminae and relatively large size.
Sugar kelp is used as a food in many places where it grows, one of many species often called kombu. Sugar kelp can be used as a vegetable in salads but is most frequently used in soups and stocks where it provides savory flavors and is especially highly valued in vegetarian cooking. [14] Kombu is a key component of miso soup.
Human uses of Nereocystis include consumption and agriculture. It is pickled and eaten as a delicacy as well as used for creative purposes. In South Korea, Nereocystis used to make miyeok-guk (Korean kelp soup) weekly by new mothers as it's revered as a blood-cleanser. It is also customary to eat it on one's birthday.
Ascophyllum nodosum is harvested for use in alginates, fertilisers, and the manufacture of seaweed meal for animal and human consumption. Due to the high level of vitamins and minerals that bioaccumulate in A. nodosum, it has been used in Greenland as a dietary supplement. [6] It was also been used for certain herbal teas, particularly kelp teas.