Laminaria Japonica (Japanese bladewort)

Other names: Kombu, Kelp, Sea kale

The Japanese kelp, also known as Kombu, Kelp or Sea Kale, is a species of seaweed that is abundant in the cool marine waters of the Pacific Ocean, with Japan being a major producer. It is a cold-loving plant that grows mainly in waters of 5-20 degrees Celsius. It is characterised by its dark green to almost black colour.

Japanese knotweed is particularly popular in Asian cuisine, especially in Japanese and Korean cuisine, where it is used to prepare various culinary specialities. Its flexible leaves are usually dried and further processed. It is rarely eaten raw. It is suitable for soups, sauces, rice dishes or pasta. However, it is also popular in Western countries, where it is used to make various types of food supplements, especially because of its high iodine, mineral and vitamin content. It is often included in various types of diet programmes or used to make various detoxifying products. In addition, Kombu is also used to make compost and fertiliser for growing plants. Sea kale is also used in the cosmetics industry, where it is used to make various face masks, creams and compresses.