Species
Name
Family
Status
Hazards
Edible
Other
Medicinal
Photo
Species |
Name |
Family |
Status |
Hazards |
Edible |
Other |
Medicinal |
Photo |
|---|---|---|---|---|---|---|---|---|
| Agarum clathratum | Sieve Kelp | Laminariaceae | |
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| Alaria Sp | Winged Kelp | Laminariaceae | X | X | |
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| Chondracanthus exasperatus | Turkish Towel | Gigartinaceae | X | X | |
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| Costaria costata | Seersucker | Laminariaceae | |
|||||
| Cymathaere triplicata | Three-ribbed Kelp | Laminariaceae | |
|||||
| Desmarestia Sp | Acid Kelp | Desmarestiaceae | |
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| Dictyota binghamiae | Mermaid's Gloves | Dictyotaceae | |
|||||
| Egregia menziesii | Feather Boa | Laminariaceae | |
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| Fucus Sp | Rockweed | Fucaceae | |
|||||
| Macrocystis pyrifera | Giant Perennial Kelp | Laminariaceae | |
|||||
| Nereocystis luetkeana | Bull Kelp | Laminariaceae | |
(????)
"Aonori {Green Laver} is the commercial name of a mixture of several green seaweeds such as sea lettuce (Ulva), genuine green laver (Enteromorpha) and Monostroma. Of these green seaweeds, Monostroma latissimum and Enteromorpha prolifera are cultivated for commercial purposes at present, although the former comprises nearly 90% of the cultivated products." (Nisizawa, Kazutosi.,1987)
PREPARATION OF FOOD PRODUCTS
"The green laver fronds are dried in the sun or in a dryer immediately after harvesting. Some of the aonori is brought to market in
this form and is used as a sprinkling powder or condiment on cooked rice. Only the fronds of Monostroma are processed as a preserved
food, by boiling down with soy sauce and sugar." (Nisizawa, Kazutosi.,1987)
"Hiziki is one of the typical seaweed foods in Japan and the products are manufactured exclusively from Hizikia fusiforme. The alga grows, usually as a large community, just under the tidal zone and is distributed widely on the southern coast of Hokkaido, the whole shore of Honshu, on the Korean peninsula and on most coasts of the China Sea." (Nisizawa, Kazutosi.,1987)
"A. Suboshi hiziki
After harvest, the whole alga is washed thoroughly with seawater and dried in the sun to make suboshi hiziki. This product, however, cannot be used as food
directly because it has an astringent taste due to the presence of large amounts of phlorotannin. The suboshi hiziki, therefore, is used
as a raw material for secondary products." (Nisizawa, Kazutosi.,1987)
"B. Boiled and sun-dried hiziki (hoshi hiziki)
The suboshi hiziki is boiled in an iron cauldron for 4-5 hours in the presence of the fronds of Eisenia bicyclis (about 1/10 of the amount of hiziki)
and then subjected to steaming for 4-5 hours to remove astringent substances. The pigments characteristic of the hiziki products are lost to a large
extent during boiling, but they are supplemented by the pigments extracted from Eisenia fronds. The boiled hiziki is then cut into short pieces
(about 5 cm) and again dried in the sun. The product is called hoshi hiziki (Figure 12) and it is distinguished from suboshi hiziki. To obtain
a marketable product, the hoshi hiziki is normally processed by seasoning with soy sauce and sugar mixed with boiled soybean or fried beancurd." [Nisizawa, Kazutosi.,1987]
"6. COOKING
Hoshi hiziki is usually cooked with soybean or fried bean curd and with some vegetables such as sliced carrot (Figure 13). This kind of hiziki is also
available ready-made. Quite recently, hoshi hiziki has become available as a powder and, like konbu powder, is mixed into noodles and buckwheat noodles." [Nisizawa, Kazutosi.,1987]
"Japanese Laminaria and related species used so far for foodstuffs are collectively called konbu and this includes the following species: Laminaria japonica, L. japonica var. ochotensis, L. angustata, L. angustata var. longissima, Arthrothammus bifidus, Kjellmaniella gyrata and K. crassifolia.
PREPARATION OF FOOD PRODUCTS
"A. Suboshi konbu
Konbu is commonly dried in the sun on ground covered with pebbles, but is dried in a dryer on a cloudy or rainy day. The product is called suboshi konbu, and is different in quality in each fishing ground, mainly because of the different species collected. The suboshi konbu, depending on its source and consequent properties, is processed into various products.
"B. Salted konbu
Fronds of suboshi konbu of a high quality are cut into square pieces (2 cm x 2 cm) or rectangles (2 cm x 4 cm). They are boiled with
seasoning or soy sauce, mirin (a kind of sweet Japanese sake) and sugar until most of the water has evaporated, and then finished by drying.
The product is called shio konbu, and is mainly made from Laminaria japonica." [Nisizawa, Kazutosi.,1987]
"C. Salted and boiled down konbu
The suboshi konbu, mainly of Laminaria angustata origin, is boiled down with soy sauce and some seasonings until the broth has been almost
evaporated, and a salty plastic product of konbu obtained. This is called tsukudani konbu." [Nisizawa, Kazutosi.,1987]
"D. Shredded konbu
The suboshi konbu is shredded into strings and soaked in soy sauce to make a konbu pickle such as mitsumame konbu which is often seasoned with
soy after mixing with shredded dried cuttlefish and herring roe. The shredded product is called kizami konbu." [Nisizawa, Kazutosi.,1987]
"E. Sliced konbu
The suboshi konbu, mainly of Laminaria japonica origin, is softened by dipping in vinegar and then sliced with a plane from either side of the
blade. The Chin, wide slices which result are called oboro konbu or filmy konbu (Figure 9). The residual middle part of the blade which is
slightly thicker and light yellowish is called battera konbu. The latter is a more transparent product than the former." [Nisizawa, Kazutosi.,1987]
"F. Rolled konbu
The suboshi konbu, mainly from Laminaria angustata and Laminaria angustata var. longissima, is cut into rectangles (5 cm x 10 cm) and rolled
like a paper roll. After it has been bound with a string of dried gourd shavings, it is boiled down with a condiment consisting of soy sauce
and sugar. The product is called konbumaki...." [Nisizawa, Kazutosi.,1987]
"G. Konbu tea
Blades of Laminaria japonica of high quality are dried thoroughly in hot air and powdered mechanically. A small amount of salt and sugar
is added, as required, and it is used in the same way as green tea powder which is normally used in the Japanese tea ceremony." [Nisizawa, Kazutosi.,1987]
"H. Others
Konbu jam and konbu sake have been manufactured using the konbu as part of the raw materials. Tablets made of konbu, and konbu noodles
in which konbu powder is mixed with wheat or buckwheat powder, are now also to be marketed." [Nisizawa, Kazutosi.,1987]
"COOKING
Suboshi konbu purchased from the market is cooked with konnyaku (devil's tongue), various ground fish pastes, tubers and tuberous roots,
etc., to make Japanese hotchpotch, one of the typical Japanese foods which is eaten after simple cooking....
Sometimes the konbu is cooked in the form of a knot, sometimes without any deforming. Suboshi konbu is used for everyday food in such dishes
as konbu maki, a seasoned and cooked konbu surrounding dried herring or sliced salmon. These kinds of konbu foods are also sold ready-made.
Sliced and seasoned konbu such as battera are used as ingredients in sushi. Nowadays, konbu powder is sometimes mixed in noodles to enhance
the nutritive value." [Nisizawa, Kazutosi.,1987]
"Most konbu used as food in China is put on the market as the suboshi product and it is normally cooked in soup mixed with other foods. Some is cooked in everyday dishes but slightly differently from the Japanese style. In Korea the raw or sun dried (suboshi) konbu is locally used as food, mostly without further treatment." [Nisizawa, Kazutosi.,1987]
Nori. "The purple laver, Porphyra genus, consists of a large taxonomic group which covers nearly 50 species in the world and about 20 species are found in Japan. The individual species are more or less morphologically different, but a fairly large variation is found even in a single species. The shape, the size, the thickness and the colour of their thalli are changeable, depending on the environment in which they grow. In addition, they are considerably different in the individual patterns of variation, so it is very difficult to identify them merely on the basis of external appearance." [Nisizawa, Kazutosi.,1987]
"6. COOKING
Hoshi nori is usually sold as a set of ten sheets packed in a bag. This amount is approximately 30 g and is called a "joo". It is used mainly as a luxury
food after being slightly baked. Sushi is a typical Japanese food which consists of a small mass of soured, boiled rice with a topping on it, often a
slice of various kinds of raw fish. Nori is sometimes wrapped around the outside of the rice ball which then usually has a
tuna (tunny) slice inserted in it ...." [Nisizawa, Kazutosi.,1987]
"Wakame, from Undaria pinnatifida is, when reconstituted, one of the softest brown seaweeds and is widely used in soups." [Nisizawa, Kazutosi.,1987]
"The wakame products in Japan are almost exclusively made from Undaria pinnatifida. This brown alga is distributed in the western and southern parts of Hokkaido, on almost the whole Pacific coast of Honshu (except the coasts of the Seven Islands of Izu and Koochi Prefecture), all coasts of Seto-Naikai (Inland Sea) and almost the entire coast bordering the Japan Sea and the Korean Peninsula." [Nisizawa, Kazutosi.,1987]
"A. Suboshi wakame
The fronds of raw wakame are washed first with seawater and then with fresh water after harvesting, and they are cut into two similar halves by removing the midrib.
They are dried in the sun or a hot-air dryer. The product is called suboshi wakame. It is sold in this form." [Nisizawa, Kazutosi.,1987]
"B. Haiboshi wakame
The suboshi product is often faded in colour and has soft tissues because of autolysis in the frond. To prevent this, wakame fronds are mixed with wood ash
or straw ash in a rotary mixer soon after harvest and dried in the sun for 2 or 3 days, followed by storage in a plastic bag in the dark. After appropriate
periods (usually 1 to 6 months) the fronds are taken out and washed with water to remove adherent ash and salt. Then the midrib is removed and the rest of
the fronds are dried in a drying room. They are packed in appropriate sizes and quantities for sale." [Nisizawa, Kazutosi.,1987]
"C. Blanched and salted wakame
Raw wakame fronds are heated soon after harvest at 80°C for about one minute and cooled quickly with water. The fronds, now a vivid green, are mixed with salt in a
ratio of 3:10 (w/w) in a machine. They are preserved in a tank for 24 hours, then packed in a net bag to remove excess water. The product is called yudoshi-enzo
wakame and is stored in a cold room at -10°C for sale. This product is a major commercial form of wakame at present." [Nisizawa, Kazutosi.,1987]
"D. Cut wakame
The yudoshi-enzo wakame is desalted by washing with fresh water, centrifuged to remove excess water, then cut mechanically into small pieces and dried in
a rotary type of flow-through dryer. These cut fronds are sorted into uniform sizes by sieving, any faded fronds (if present) are removed and then appropriate
amounts are packed in a bag of plastic film, ready for sale...." [Nisizawa, Kazutosi.,1987]
"6. COOKING
In Japan blanched and salted wakame is quickly desalted in water and used for various kinds of soups (Figure 17). Recently, different kinds of processed wakame goods have been
manufactured and marketed as instant foods. The wakame products in Korea are mostly cooked for soup, as in Japan except that more wakame is used so that the soup has a
far thicker appearance." [Nisizawa, Kazutosi.,1987]