First, ease of transportation.

Kelp harvested in the sea, is long, easy to take up space, or not easy to pack, tie a knot to facilitate transportation and storage. For merchants, knotted kelp looks better and the price will be relatively high. But one disadvantage of knotted kelp is that it is easy to get silt inside, which is not conducive to cleaning. So before we eat it, we must open the knot, and then wash it with water a few times to clean the hidden silt inside.

The second is good for cooking and easy to eat.

The surface of kelp has some fucoidan and fucoidan, which is sticky when you touch it with your hand, even after cooking. The surface is very sticky when stir-frying, and it can easily stick together, or stick to the bottom and sides of the pan. If you're not careful, you'll get burnt. And tying the seaweed in a knot will prevent this.

Kelp is slippery when it's cooked, so it's hard to fish it out if you don't tie it in a knot. Tying a knot makes it easy to pick up and eat with chopsticks, which is especially convenient.

The third point:Retain the maximum nutrition of kelp.

Kelp is rich in iodine, which is good for our health. When we eat kelp, we naturally want the iodine to stay in the kelp to the maximum extent. But iodine does not tolerate high temperatures, so when you cook kelp and heat it, the longer you heat it and the higher the temperature, the easier it is to lose this iodine.

But if the kelp is knotted and then heated, you can maximize the retention of iodine in the kelp, so that we cook out of the kelp is not only delicious, but also very nutritious. This is the reason why the kelp is knotted.