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Edible Kelp
Early Beginnings:
All kelp species are edible but some are more edible than others
(differences in taste and texture dictate their desirability). Worldwide, Kombu
is the major form of edible kelp.
Kombu, a Japanese term, applies to edible forms having a simple strap-like blade (Laminaria, Saccharina).
In Asia, two non-Kombu kelp: Wakame (Undaria) and Arame (Eisenia) are popular sea vegetables. And in Korea,
the Five-rib kelp (Costaria), which is known as Gumeongsoimiyerk, is prepared in much the same manner as Wakame, in
stews and stirfrys.
Kombu was introduced to the Japanese by the Ainu, the white aborigines of Hokkaido, during the Edo Era (1603-1867).
This sea vegetable was held in high regard by the Japanese and its use was restricted to the privileged classes. An important
trade item with China, the trade route of Kombu from Hokkaido to Osaka and on to China was known as the Kombu Road. Osaka
remains the centre of Kombu processing.
In North America, Macrokelp (Macrocystis), Bull Kelp (Nereocystis), Winged Kelp (Alaria, Druehlia, yes Druehlia!), and Kombu
are growing in popularity. Each variety of kelp has a distinct taste and unique applications. For example, Macrokelp is pliable and
can be used as a wrap, much like cabbage leaves. Some Kombu species are tough but make excellent stock, or Japanese
dashi, while others are great in stews, chowders and stir-frys. In North America, kelp is also integrated in western style cooking.
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Bamfield, British Columbia