Japanese leaf wrack

Japanese leaf wrack
	Japanese leaf kelp ( Saccharina japonica )
Systematics
without rank:	Stramenopiles (stramenopiles)
without rank:	Brown algae (Phaeophyceae)
without rank:	Laminariales
Family :	Laminariaceae
Genre :	Saccharina
Type :	Japanese leaf wrack
Scientific name
	Saccharina japonica
	( Aresch. )

The Japanese leaf kelp ( Saccharina japonica , syn .: Laminaria japonica ), also sea kale, is a type of brown algae which, as the main source of the food kombu, is the most important type of edible seaweed .

features

The thallus of the Japanese leaf tang is divided into the rhizoid anchored to the ground with hackers (claws) , a short, elongated-round stem and an unbranched phylloid . This is usually one meter long and 10 to 20 centimeters wide and reaches a maximum of about 6 meters in length and 40 centimeters wide. It is thickened in the middle and curled so much at the edge that it partially overlaps itself. The thickening of the phylloid is deep green, the blade olive brown.

distribution

The Japanese leaf kelp occurs in the temperate cold water of the coasts of Korea , China , Japan and Russia in the North Pacific. The species was accidentally introduced in the French Étang de Thau .

Way of life

Japanese seaweed grows on rocks or other solid surfaces of the sublittoral at depths of up to about 10 meters. At temperatures above 23 ° C, most of the phylloid dies, but can regenerate from the remaining base after the summer when temperatures drop again. In autumn, the blade forms sporangia and dies after the zoospores are released .

use

Saccharina japonica as a kombu

Japanese seaweed is the primary source of kombu and has been grown in Japan since the eighteenth century. Today China is the most important producer, the species is also grown in Japan, North and South Korea and Russia. The global harvest in 2010 was over five million tons.

proof

Species Fact Sheet of FAO , accessed on February 27, 2013

FAO's Cultured Aquatic Species Information Program , accessed February 27, 2013

↑ Shiu-Ying Hu: Food Plants of China . Chinese University Press, 2005, ISBN 978-962-996-229-6 , pp. 259 .

Web links

Commons : Japanese seaweed ( Saccharina japonica ) - Collection of images, videos and audio files

[1] Shiu-Ying Hu: Food Plants of China . Chinese University Press, 2005, ISBN 978-962-996-229-6 , pp. 259 .