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Kjellmaniella

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Kjellmaniella
Scientific classification Edit this classification
Domain: Eukaryota
Clade: Diaphoretickes
Clade: SAR
Clade: Stramenopiles
Phylum: Gyrista
Subphylum: Ochrophytina
Class: Phaeophyceae
Order: Laminariales
Family: Laminariaceae
Genus: Kjellmaniella
Miyabe, 1902
Species:
K. crassifolia
Binomial name
Kjellmaniella crassifolia
Miyabe [ja], 1902[1][2]
Synonyms[3][4][1]

Saccharina sculpera C.E. Lane, C. Mayes, Druehl & G.W. Saunders 2006

Kjellmaniella is a monotypic genus of kelp (large brown algae) comprising the species Kjellmaniella crassifolia, known as kagome (カゴメ/籠目) in Japanese.[5][6] The species has received attention in recent years for fucoidan content[7] and its multilateral profile of fucoidan chemicals compared to other seaweeds. It is now used in dietary supplements, cosmetics, and various processed foods[8] (Cf. § Uses for the particulars).

It is characterized by textures appearing on the frond, described as dekoboko (凸凹, paraphrasable as 'bumps and dimples')[9][10] or "gyrations".

Taxonomy

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The compounded name kagome kombu (カゴメコンブ/籠目昆布, 'kagome kelp') was proposed as standard Japanese common name in 2007.[12] This was prompted by reclassification under the Saccharina genus by Lane et al., 2006, though this was later reversed back to Kjellmaniella by Starko et al., 2019, cowritten by Yotsukura.[5][13] The algae is also known informally as gamo in the seafood market.[14]

Distribution and Habitat

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Kjellmaniella is found growing in the waters of Japan, Korea and Russian Far East (and Sakhalin).[2][7] In the waters around Japan, the seaweed grows from southern Hokkaido down to the northern coasts of Shimokita Peninsula in Aomori Prefecture. They also grow in south Sakhalin, the vicinity of Strait of Tartary and the northern east coasts of the Korean Peninsula.[15]

It occupies subtidal or sublittoral habitats[16][17] similar to kombu but in deeper waters,[18] found anchored to rocky substrates by its holdfast connected to the stipe. The latter bears undivided blades, as typical for kelp species.[7]

Uses

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Culinary

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See also: Kombu

The seaweed is edible. Among its use as processed foods include tororo kombu [ja] or oboro kombu (machine- or hand-shaved shavings), Matsumae-zuke, and shio kombu [ja] (simmered in soy sauce).[14]

A rice dish called kagome meshi (かごめ飯) was developed in a collaborative effort for Hakodate city, as a new signature food item.[19] As the name may suggest, this is rice mixed with chopped gagome seaweed, topped with various seafood.[20]

The gagome (개다지마[?], gaedajima[?]) is also amongst the seaweed harvested as "foodstuff" in parts of Korea also.[16]

Other

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In Hakodate, during the COVID-19 scare, gagome-kombu candy drops were freely distributed, with a costumed person dressed up as yuru-chara mascot Kagomeman (カゴメマン), designed by Prof. Hajime Yasui of Hokkaido U., participating in the handing-out.[20][21]

See also

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  • Edible seaweed – Algae that can be eaten and used for culinary purposes
  • Fucoidan – Group of fucose-containing sulfated polysaccharides
  • Kelp – Large brown seaweeds in the order Laminariales

References

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Citations

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  1. ^ a b M.D. Guiry, G.M. Guiry (2019-07-09). Guiry MD, Guiry GM (eds.). "Kjellmaniella crassifolia Miyabe, 1902". AlgaeBase. National University of Ireland, Galway. World Register of Marine Species. Retrieved 28 January 2024.
  2. ^ a b Guiry, M.D.; Guiry, G.M. "Kjellmaniella crassifolia". AlgaeBase. World-wide electronic publication, National University of Ireland, Galway. Retrieved 28 January 2024.
  3. ^ Yoshida, Tadao; Yoshinaga, Kazuo (10 July 2010), "Nihon san kaisō mokuroku" 日本産海藻目録 (PDF), Sōrui 藻類 [Japanese Journal of Phycology], 58 (Revised ed.): 82
  4. ^ Yoshida, Tadao; Yoshinaga, Kazuo (10 November 2015), "Nihonsan kaisō mokuroku" 日本産海藻目録 (PDF), Sōrui 藻類 [Japanese Journal of Phycology], 63 (Revised ed.): 144
  5. ^ a b Starko, Samuel; Soto Gomez, Marybel; Darby, Hayley; Demes, Kyle W.; Kawai, Hiroshi; Yotsukura, Norishige; Lindstrom, Sandra C.; Keeling, Patrick J.; Graham, Sean W.; Martone, Patrick T. (July 2019). "A comprehensive kelp phylogeny sheds light on the evolution of an ecosystem" (PDF). Molecular Phylogenetics and Evolution. 136: 148. doi:10.1016/j.ympev.2019.04.012. PMID 30980936. S2CID 113407808.
  6. ^ Yamada, Nobuo (2006). Kaisō fukoidan no kagaku 海藻フコイダンの科学. Seizando-shoten Publishing. pp. 31, 50, 75. ISBN 9784425882816.
  7. ^ a b c Pereira, Leonel (2020). "8 Colloid Producing Seaweeds: Agrophytes, Carrageenophytes and Alginophytes Biodiversity". In Kim, Se-Kwon (ed.). Encyclopedia of Marine Biotechnology. John Wiley & Sons. p. 280. ISBN 9781119143796.
  8. ^ Tani et al. (2015), p. 235 citing:
    • Sakai, Takeshi; Kato, Ikunoshin (2001) "Functionality and health food application of seaweed fucoidans コンブフコイダンの機能性と健康食品への利用". New Food Industry, 43: 8–12,
    • Sakai; Kato (2002)
    • Kobayashi, Daisuke; Tani, Takashi; Yasui, Hajime (2011). "Kagome konbu no miryoku to baio fāmingu カゴメコンブの魅力とバイオファーミング" Biophilia，7: 37–41
  9. ^ Kawashima, Shoji (April 2005). 日本産コンブ類の分類と分布(90)コンブ科--スジメ属(2)スジメ(2). 海洋と生物 = Aquabiology. 27 (2): 170, 177 1.
  10. ^ Tani et al. (2015), p. 235.
  11. ^ Yotsukura, Norishige (2007-11-10), "Nihonsan kankaisei kombu-ka shokubutsu no gakumei ni tsuite" 日本産寒海性コンブ科植物の学名について (PDF), Sōrui 藻類 [Japanese Journal of Phycology], 55 (3): 171, NAID 10019792820
  12. ^ Yotsukura (2007).[11]
  13. ^ Suzuki, Masahiro (6 June 2020) [26 November 2011]. "ガゴメコンブ／ガゴメ Kjellmaniella crassifolia". Retrieved 2024-01-22.
  14. ^ a b Ōishi, Kei'ichi; Harada, Takeo (1987), "Nihonkai ni okeru kombu yusōro seiritsu no rekishiteki kōsatsu" 日本海における昆布輸送路成立の歴史的考察, in Yunoki, Manabu [in Japanese] (ed.), Nihongkai suijō kōtsū shi 日本海水上交通史, vol. 2, Bunken shuppan, p. 23, 籠(カゴ)の目状の模様のあるトロロコンプ属のガゴメは、市場でガモと称され、独特の強い粘りがあるので、とろろ・おぼろ、松前漬けなどに加工されているが、最近は塩昆布の材料としても利用されている
  15. ^ Kawashima, Shoji (1993). "Kjellmaniella crassifolia Miyabe （ガゴメ）". Sōrui no seikatsushi shūsei 藻類の生活史集成. Vol. 2 (1st ed.). pp. 122–123. ISBN 4-7536-4058-2.
  16. ^ a b Oh, Yoon Sik; Lee, In Kyu; Boo, Sung Min (1990). "An Annotated Account of Korean Economic Seaweeds for Food, Medical and Industrial Uses" (PDF). The Korean Journal of Phycology. 5 (1): 61., regarding "foodstuff", it cites: Kang, J. W. (1968) Illustrated encyclopedia of fauna and flora of Korea, Vol. 8, Marine Algae. Seoul: Ministry of Education
  17. ^ Kanda, Tiyoiti (1938-03-30), "On the Gametophytes of Some Japanese Species of Laminariales II" (PDF), Scientific Papers of the Institute of Algological Research, Faculty of Science, Hokkaido University 北海道大學理學部海藻研究所歐文報告, 2 (1): 100–104, hdl:2115/48061
  18. ^ Tokuda, Hiroshi; Kawashima, Shoji; Ohno, Masao; Ogawa, Hisao (1994). Seaweeds of Japan; A Photographic Guide. translated by Tokuda, H. Midori shobo. p. 73. ISBN 9784895314473.
  19. ^ "Oshima sangakukan renkei" 渡島・産学官連携ウェブサイト [Oshima industry/academia/government collab site]. Hokkaido government, Oshima promotion bureau. Archived from the original on 2015-09-24. Retrieved 2014-12-09.
  20. ^ a b "Hakodate kodawari Gurume (totteoki no mise mītsuketa)" 函館こだわりグルメ（とっておきの店見～つけた）. Rurubu Hakodate Onuma Goryokaku '19 るるぶ函館 大沼 五稜郭’19 [Hakodate's discerning gourmet (select restaurant found)]. JTB Publishing. 2018. p. 34. ISBN 9784533125294.; also "Hitoaji chigau tokusanhin ga tabetai: Dōnan shokuzai ひと味違う特産品が食べたい道南食材" describing the sepecialty food ingredients of Southern Hokkaido, same page.
  21. ^ Yamazaki, Yamato(?) (21 March 2020). "Gagome de korona ni nebarikatō! Rengō ga ame haifu" カゴメでコロナに粘り勝とう！ 連合があめ配布. Hakodate shimbun digital.

Sources

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