Saccharina japonica

Saccharina japonica as kombu

The Japanese kelp ( Saccharina japonica, syn: Laminaria japonica), also kale is a Braunalgenart, which is the main source of food kombu the most important edible Seetangart.

Features

The thallus of the Japanese Blatttangs divided into the with Hapteren ( claws ) anchored to the bottom rhizoid, a short, oblong- round stem and a straight Phylloid. This is usually a meter long and 10 to 20 inches wide and reaches a maximum of about 6 meters long and 40 centimeters wide. It is thickened in the middle and so very wavy at the edge, to make it self is partially overlapped. The thickening of the Phylloids is deep green, olive brown colored the leaf blade.

Dissemination

The Japanese kelp comes in a temperate cold waters off the coasts of Korea, China, Japan and Russia in the North Pacific. Was introduced accidentally type in the French Thau.

Way of life

Japanese kelp grows on rocks or other solid surfaces in subtidal depths to about 10 meters. At temperatures above 23 ° C most of the Phylloids dies, but it can regenerate after the summer when the temperature drops again from the remaining base. In the fall of the leaf blade forms sporangia and dies after the release of zoospores from.

Use

The Japanese seaweed is the main source of kombu and is cultivated in Japan since the eighteenth century. Today, China is the largest manufacturer, beside the way in Japan, North and South Korea, and Russia is grown. Worldwide, the harvest volume in 2010 was more than five million tons.

Evidence

• Species Factsheet FAO, accessed on February 27, 2013
• Cultured Aquatic Species Information Programme FAO, accessed on February 27, 2013

• Brown algae
• Algae (food)