Saccharina japonica is native to temperate marine zones in the northwestern Pacific Ocean. The three main regions where it occurs naturally and is cultivated are the coasts of Hokkaido (Japan), the Shandong Peninsula (China) and the southern coast of the Korean Peninsula. These regions offer optimal conditions with nutrient-rich, cool waters.
Appearance
The algae is olive green to dark brown in colour, with a broad, ribbon-like thallus structure. It can reach a length of up to 2–4 metres and grows in areas close to the seabed on stretched lines or naturally on rocks.
Production
Saccharina japonica is mainly cultivated, usually on long ropes in sea farms. Harvesting is done manually or mechanically by pulling in the lines. After harvesting, the raw material is cleaned, rinsed in fresh or sea water and dried (sun or hot air drying). Special umami notes can be enhanced by repeated moistening or fermentation.
Konbu – sugar kelp from Asia (conventional) Flakes (AAAD0986)
Saccharina japonica
brown algae
Konbu flakes, with their nutrient density and antioxidant properties, are used industrially in the food, cosmetics and pharmaceutical industries. They serve as a natural source of glutamic acid (umami), iodine, fibre and bioactive polysaccharides.
Gently dried and flaked Asian sugar kelp (Sacc. Japonica) from aquaculture or wild harvest in the Pacific Ocean.
Konbu – sugar kelp from Asia (conventional) Flakes (AAAD0986)
Saccharina japonica
brown algae
Konbu flakes, with their nutrient density and antioxidant properties, are used industrially in the food, cosmetics and pharmaceutical industries. They serve as a natural source of glutamic acid (umami), iodine, fibre and bioactive polysaccharides.
Gently dried and flaked Asian sugar kelp (Sacc. Japonica) from aquaculture or wild harvest in the Pacific Ocean.
Saccharina japonica is native to temperate marine zones in the northwestern Pacific Ocean. The three main regions where it occurs naturally and is cultivated are the coasts of Hokkaido (Japan), the Shandong Peninsula (China) and the southern coast of the Korean Peninsula. These regions offer optimal conditions with nutrient-rich, cool waters.
Appearance
The algae is olive green to dark brown in colour, with a broad, ribbon-like thallus structure. It can reach a length of up to 2–4 metres and grows in areas close to the seabed on stretched lines or naturally on rocks.
Production
Saccharina japonica is mainly cultivated, usually on long ropes in sea farms. Harvesting is done manually or mechanically by pulling in the lines. After harvesting, the raw material is cleaned, rinsed in fresh or sea water and dried (sun or hot air drying). Special umami notes can be enhanced by repeated moistening or fermentation.
