Does not belong. Kelp is an algae.

Chinese scientific name: Kelp

Latin scientific name: Laminaria japonica

Also known as: Saccharina japonica, Kelp

Binary name: Saccharina japonica< /p>

Kingdom: Protista

Phylum: Unequally long flagella

Class: Phaeophyceae

Order: Laminales

Family: Laminariaceae

Genus: Laminaria

Species: Laminaria

Distribution area: Northeast Asia

Color : green when fresh, almost black when dried

How to cook: add a few drops of vinegar

Kombu is a large marine brown algae that grows in low-temperature seawater. It is an edible seaweed that can be used in cooking methods such as mixing, roasting, stewing, and stewing. Laminaria japonica, Phaeophyceae, Laminariaceae. The sporophyte is large, brown, flat and ribbon-shaped, up to 20M in length. It is divided into leaves, handles and anchors, and the anchors are rhizome-shaped.

The leaves are composed of epidermis, cortex and pith tissue, and there are sporangia in the lower part of the leaves. It has a mucus cavity that secretes slippery substances. Holders are tree-like branches used to attach to seafloor rocks. Grows in seas with lower water temperatures. It is widely cultivated along the northern coast of China and along the coasts of Zhejiang and Fujian, and its output ranks first in the world. Rich in algin and iodine, it can be eaten and used to extract industrial raw materials such as iodine, algin, and mannitol. Its fronds can be used as medicine.

Extended information:

The kelp leaves are broad and narrow at the tip, generally 2 to 5 meters long and 20 to 30 centimeters wide (kelp growing on the seabed is smaller, 1 meter long) ~2 meters, 15-20 cm wide). The edges of the leaves are thin and soft, with wavy pleats, and the base of the leaves is a short columnar petiole connected to the anchor. The kelp is olive brown all over, and turns into dark brown or black brown after drying, with white powdery salt stains on it.

Dried kelp has white powder on its surface. The iodine and mannitol contained in the kelp, especially mannitol, are in the form of white powder attached to the surface of the kelp. Kelp without any white powder is of poor quality. Secondly, observe that the best quality kelp is those with broad and thick leaves, dark green or purple-medium yellow leaves, and no withered yellow leaves. In addition, after processing and bundling, the kelp should be free of sediment and impurities, neat and clean, free of mildew, and non-sticky to the touch.

Seafood, also known as seafood, refers to dishes made from marine animals, including fish, shrimp, shellfish, etc. Although sea creatures such as kelp are often cooked into food, seafood is mainly made from animals. In a narrow sense, only fresh seafood can be called seafood. The classification of seafood is: live seafood and frozen seafood.

Reference: Baidu Encyclopedia - Kelp