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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.
316:) in Chinese. Large harvests are produced by rope cultivation which is a simple method of growing seaweeds by attaching them to floating ropes in the ocean.
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The species has been cultivated in China, Japan, Korea, Russia and France. It is one of the two most consumed
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391:. With the development of cultivation technology, production can also be found as far as south of the
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702:(1989). "Food and food products from seaweeds". In Lembi, Carole A.; Waaland, J. Robert (eds.).
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528:, also has big piece of dasima in every package - Ottogi uses 2 dasimas since 2020.
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341:. Excessive consumption (15 g/day, containing 35 mg iodine) suppresses
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769:. World-wide electronic publication, National University of Ireland, Galway.
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331:, with China producing up to ten thousand tons of the product each year.
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Davidson, Alan. Oxford
Companion to Food (1999), "Kombu", p. 435.
626:
475:
355:
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116:
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797:"Suppression of thyroid function during ingestion of seaweed "Kombu" (
1007:
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345:
function, though thyroid hormone levels remain within normal limits.
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Miyai, Kiyoshi; Tokushige, Tomoyasu; Kondo, Masahiko (2008-12-01).
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A dictionary of
Japanese food: ingredients & culture
932:
458:(coated and uncoated fries), pickled in soy sauce as
794:
418:Cold sliced kelp at a restaurant in Beijing, China
359:in 2006. Three synonyms for this species name are
199:) C.E. Lane, C. Mayes, Druehl & G.W. Saunders
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287:
894:Culture of Kelp (Laminaria japonica) in China
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422:In Chinese cuisine, sliced kelp is a common
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750:
748:
683:"Taxonomy - Saccharina japonica (species)"
31:
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905:. Tuttle Publishing. pp. 206–208.
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779:
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464:, and eaten raw as a sea vegetable for
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426:which is often consumed with alcohol.
959:
958:
862:"백종원·함영준 효과… 다시마 2장 '오뚜기 오동통면' 정식 출시"
689:
651:
649:
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363:(J. E. Areschoug 1851), its variety
276:. A commercially important species,
327:is also used for the production of
13:
644:
506:, the Korean original versions of
14:
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921:
942:
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512:, contains one (or rarely more)
487:(kelp noodles) is made from the
371:(Miyabe & Okamura 1936) and
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712:Phycological Society of America
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353:The species was transferred to
348:
248:(brown algae) class, a type of
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841:
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337:contains very high amounts of
1:
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801:) in normal Japanese adults"
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323:of kelp in China and Japan.
7:
595:
10:
1232:
928:Kombu seaweed encyclopedia
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708:Cambridge University Press
402:
967:
899:Hosking, Richard (1996).
755:Guiry, M.D.; Guiry, G.M.
312:
300:
288:
268:. It has the common name
211:
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185:
178:
41:Scientific classification
39:
30:
23:
818:10.1507/endocrj.k08e-125
473:It is also used to make
429:
409:
272:. It is widely eaten in
704:Algae and human affairs
590:(deep-fried kelp snack)
1211:Japanese cuisine terms
685:. Uniprot. 2022-12-15.
419:
1171:Flora of Eastern Asia
417:
383:Over 90% of Japanese
1186:Marine biota of Asia
849:Journal of Phycology
737:seafarming in China
373:Laminaria ochotensis
221:Laminaria ochotensis
1196:Japanese condiments
999:Saccharina japonica
969:Saccharina japonica
759:Saccharina japonica
514:big piece of dasima
325:Saccharina japonica
234:Saccharina japonica
189:Saccharina japonica
25:Saccharina japonica
1201:Chinese condiments
799:Laminaria japonica
700:Abbott, Isabella A
516:in every package.
446:, deep-fried into
420:
365:Laminaria japonica
361:Laminaria japonica
214:Laminaria japonica
16:Species of seaweed
1206:Korean condiments
1153:
1152:
1112:Open Tree of Life
961:Taxon identifiers
912:978-0-8048-2042-4
805:Endocrine Journal
784:. www.seaweed.ie.
721:978-0-521-32115-0
671:. www.seaweed.ie.
387:is cultivated in
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442:is used to make
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304:) in Korean and
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280:is also called
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171:S. japonica
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1216:Umami enhancers
1191:Edible seaweeds
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714:. p. 141.
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375:(Miyabe 1902).
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504:instant noodle
436:Korean cuisine
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868:. 2020-07-09.
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180:Binomial name
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147:Laminariaceae
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544:served as a
541:
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497:
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489:alginic acid
484:Cheonsa-chae
482:
481:
479:(kelp tea).
474:
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399:Culinary use
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349:Nomenclature
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246:Phaeophyceae
233:
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170:
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137:Laminariales
127:Phaeophyceae
117:Ochrophytina
90:
77:
64:
24:
18:
1125:SeaLifeBase
1034:iNaturalist
993:Wikispecies
782:"Alginates"
657:M. D. Guiry
622:Vitamin B12
524:'s copy of
379:Cultivation
335:S. japonica
278:S. japonica
113:Subphylum:
1160:Categories
667:Saccharina
633:References
627:Laverbread
476:dasima-cha
403:See also:
369:ochotensis
356:Saccharina
270:sweet kelp
158:Saccharina
1008:AlgaeBase
984:Q11260230
827:1348-4540
766:AlgaeBase
735:Laminaria
663:Laminaria
638:Citations
470:(wraps).
329:alginates
274:East Asia
165:Species:
58:Eukaryota
1052:11694855
978:Wikidata
835:18689954
661:"Kelps:
612:Kelp tea
596:See also
500:Nongshim
461:jangajji
389:Hokkaidō
283:ma-konbu
206:Synonyms
143:Family:
103:Phylum:
54:Domain:
1026:4377197
877:Sources
585:Dasima-
526:Neoguri
509:Neoguri
498:One of
343:thyroid
321:species
254:seaweed
244:of the
242:species
153:Genus:
133:Order:
123:Class:
107:Gyrista
1143:377084
1130:152325
1117:246789
1104:377084
1091:830840
1065:116836
1039:194654
1013:129141
935:Portal
909:
887:
833:
825:
718:
567:dasima
565:Dried
542:dasima
522:Ottogi
493:dasima
455:twigak
440:dasima
339:iodine
307:hǎidài
295:dasima
239:marine
224:Miyabe
1138:WoRMS
1078:88149
1047:IRMNG
587:bugak
571:broth
491:from
449:bugak
444:broth
430:Korea
410:China
405:Kombu
385:kombu
367:var.
266:Korea
262:Japan
258:China
237:is a
91:Clade
78:Clade
65:Clade
1099:OBIS
1073:NCBI
1021:GBIF
949:Food
907:ISBN
885:ISBN
831:PMID
823:ISSN
716:ISBN
665:and
607:Kelp
569:for
547:ssam
540:Raw
467:ssam
264:and
250:kelp
1060:ISC
813:doi
739:FAO
502:'s
452:or
434:In
301:다시마
289:真昆布
252:or
84:SAR
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1101::
1088::
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864:.
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809:55
807:.
803:.
763:.
747:^
710:,
706:.
691:^
659:.
646:^
520:,
495:.
438:,
395:.
313:海带
260:,
93::
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915:.
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761:"
757:"
724:.
669:"
310:(
298:(
286:(
195:(
Text is available under the Creative Commons Attribution-ShareAlike License. Additional terms may apply.
