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Saccharina japonica
Scientific classification
Kingdom: Chromalveolata
Phylum: Heterokontophyta
Class: Phaeophyceae
Order: Laminariales
Family: Laminariaceae
Genus: Saccharina
Species: S. japonica
Binomial name
Saccharina japonica
(J.E. Areschoug) C.E. Lane, C. Mayes, Druehl & G.W. Saunders

Laminaria japonica J.E. Areschoug
Laminaria ochotensis Miyabe

Saccharina japonica (Dashi kombu) is a marine species of Phaeophyceae (brown algae), a type of kelp or seaweed, that is extensively cultivated in China, Japan and Korea.

A commercially important species Saccharina japonica is used for Kombu, Haidai , an important food flavouring from Japan. Large harvests are produced by rope cultivation, a simple method of growing seaweeds by attaching them to floating ropes in the ocean.[1][2]

The species is native to Japan, but has been cultivated in China, Japan, Russia, France, and Korea.[3] It is one of the two most consumed species of kelp in China and Japan.[1] The harvest is also used for the production of alginates, with China producing up to 10 000 tonnes of the product each year.[4]

The species was transferred to Saccharina in 2006.[5] Three synonyms for this species name are Laminaria japonica J.E. Areschoug 1851, its variety Laminaria japonica var. ochotensis (Miyabe) Okamura 1936, and Laminaria ochotensis Miyabe 1902.[3]


  1. ^ a b M. D. Guiry. "Kelps: Laminaria and Saccharina".  
  2. ^ Laminaria seafarming in China FAO[1]
  3. ^ a b "Saccharina japonica". AlgaeBase. National University of Ireland, Galway.  
  4. ^ M. D. Guiry. "Alginates".  
  5. ^ Lane, C.E., Mayes, C., Druehl, L.D. & Saunders, G.W. (2006). A multi-gene molecular investigation of the kelp (Laminariales, Phaeophyceae) supports substantial taxonomic re-organization. Journal of Phycology 42: 493-512.


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