Saccharina japonica (Areschoug) C. E. Lane, C. Mayes, Druehl et G. W. Saunders (syn. Laminaria japonica Aresch.) is a marine species of Phaeophyceae (brown algae). It is extensively cultivated in the seas of China, Japan and Korea for food, pharmaceuticals, and industry.

2023年5月31日 · Kombu is the Japanese word for kelp, most typically the Saccharina japonica species. (In Korean cooking , kelp is called dasima, and is an essential ingredient for making broth.) Kelp’s powerful umami flavor is perhaps most prominent, and certainly most ubiquitous, in the savory broth called dashi, the foundation for Japanese cuisine.

2024年9月1日 · Laminaria japonica, commonly known as Saccharina japonica in Korea and Kombu in Japan, is a common brown seaweed belonging to the Laminaria/Saccharina genera [95]. Widely distributed in the Northern Hemisphere, it grows on seabed reefs in the Pacific Ocean and northern Atlantic coastal areas [95].

Saccharina japonica, commonly known as “dasima” or “sweet kelp”, is a brown seaweed widely used in Asian cuisine and traditional medicine, particularly in Korea, China, and Japan. In addition to its culinary uses, Saccharina japonica has received attention for its diverse bioactive compounds and potential health benefits.

2023年7月3日 · Kombu, also known as “ma kombu” in Japan, refers to Laminaria japonica (previously Saccharina japonica) – a brown seaweed species in the kelp family. It is native to the cold waters of the Northern Pacific Ocean, particularly in …

As a temperate brown seaweed, Saccharina is only farmed during winter months, however fast growth rates allow for high yields per production area. Common name: Japanese kelp, sea tangle, haidai (in China), dashima (in Korea), kombu or makombu (in Japan)

2022年5月1日 · Saccharina japonica (SJ) is an edible brown seaweed that is widely consumed in Asian countries, especially in China, Japan and Korea (W. L. Song, 2016).

Saccharina japonica or kombu (/ˈkɒmbuː/, from Japanese konbu referring to the algae in the family Laminariaceae) 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.

Saccharina japonica (Dashi kombu) is a marine species of Phaeophyceae (brown algae), a type of kelp or seaweed, that is extensively cultivated in China, Japan and Korea. A commercially important species, Saccharina japonica is known as kombu (in China haidai, in Korea dasima), an important food from Japan. Large harvests are produced by rope ...

2015年4月24日 · Here we present a comprehensive analysis of the draft genome of Saccharina japonica, one of the most economically important seaweeds. The 537-Mb assembled genomic sequence covered 98.5% of the...