616
Kombu
Saccharina japonica
Kombu is edible kelp from the family Laminariaceae widely eaten in East Asia. It may also be referred to as konbu (Japanese), dashima or haidai. Some edible kelps in the family Laminariaceae are not always called kombu, such as arame, kuromeĀ (Ecklonia kurome) or Macrocystis pyrifera. Most kombu is from the species Saccharina japonica (Laminaria japonica), extensively cultivated on ropes in the seas of Japan and Korea. Over 90% of Japanese kombu is cultivated, mostly in Hokkaido, but also as far south as the Seto Inland Sea with the development of cultivation technology today.
Kombu
616.jpg
image/jpeg
71122
2012-04-20T09:31:57Z
644
Aquatic foods
Seaweed
Type 1
2011-02-09T00:37:51Z
2019-05-14T18:05:28Z
false
specific
88149
true
FOOD00602