Saccharina japonica
Saccharina japonica | |
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Scientific classification | |
Domain: | Eukaryota |
Clade: | Diaphoretickes |
Clade: | SAR |
Clade: | Stramenopiles |
Phylum: | Gyrista |
Subphylum: | Ochrophytina |
Class: | Phaeophyceae |
Order: | Laminariales |
Family: | Laminariaceae |
Genus: | Saccharina |
Species: | S. japonica
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Binomial name | |
Saccharina japonica (J.E. Areschoug) C.E. Lane, C. Mayes, Druehl & G.W. Saunders
| |
Synonyms | |
Laminaria japonica J.E. Areschoug |
Saccharina japonica is a
The species has been cultivated in China, Japan, Korea, Russia and France.
S. japonica contains very high amounts of iodine. Excessive consumption (15 g/day, containing 35 mg iodine) suppresses thyroid function, though thyroid hormone levels remain within normal limits.[7]
Nomenclature
The species was transferred to Saccharina in 2006.[8] Three synonyms for this species name are Laminaria japonica (J. E. Areschoug 1851), its variety Laminaria japonica var. ochotensis (Miyabe & Okamura 1936) and Laminaria ochotensis (Miyabe 1902).[5]
Cultivation
Over 90% of Japanese
Culinary use
China
In Chinese cuisine, sliced kelp is a common hors d'oeuvre which is often consumed with alcohol.
Korea
In Korean cuisine, dasima is used to make broth, deep-fried into bugak or twigak (coated and uncoated fries), pickled in soy sauce as jangajji, and eaten raw as a sea vegetable for ssam (wraps).
It is also used to make
One of
-
Raw dasima served as a ssam vegetable, with dipping sauces
-
Dried dasima for broth
-
Dasima-bugak (deep-fried kelp snack)
See also
- Edible seaweed
- Kelp
- Kelp tea
- Seafood allergy
- Vitamin B12
- Laverbread
References
Citations
- ^ a b c M. D. Guiry. "Kelps: Laminaria and Saccharina". www.seaweed.ie.
- ^ "Taxonomy - Saccharina japonica (species)". Uniprot. 2022-12-15.
- ^ ISBN 978-0-521-32115-0.
- FAO[1]
- ^ a b Guiry, M.D.; Guiry, G.M. "Saccharina japonica". AlgaeBase. World-wide electronic publication, National University of Ireland, Galway.
- ^ M. D. Guiry. "Alginates". www.seaweed.ie.
- PMID 18689954.
- ^ Lane, C.E., Mayes, C., Druehl, L.D. & Saunders, G.W. (2006). A multi-gene molecular investigation of the kelp (Laminariales, Phaeophyceae) supports substantial taxonomic re-organization. Journal of Phycology 42: 493-512.
- ^ "백종원·함영준 효과… 다시마 2장 '오뚜기 오동통면' 정식 출시". The Chosun Ilbo. 2020-07-09.
Sources
- Davidson, Alan. Oxford Companion to Food (1999), "Kombu", p. 435. ISBN 0-19-211579-0
- Culture of Kelp (Laminaria japonica) in China
- Hosking, Richard (1996). A dictionary of Japanese food: ingredients & culture. Tuttle Publishing. pp. 206–208. ISBN 978-0-8048-2042-4.