Question

Kombu , an article of marine food is
A) Gelidium
B) Laminaria
C) Ulva
D) Polysiphonia

Answer 1

Kombu is the bull kelp variety. A wide variety of seaweed (kaiso in Japanese) is cultivated for food purposes in Japan. Kombu is sometimes eaten "as is" in Japan, but is typically used as a "base"; we use chicken or beef to create stocks in order to create a stock, just as in the West. Kombu-kelp produces glutamic acid, which improves taste and gives kombu stock to the body.

Complete answer:
There is a "double layer" in Kombu. The two outer layers can be opened just like an envelope, and a room can be created for storage and cooking like a package inside. The root of the kombu is not reached while extracting kombu; rather, the top portion of the leaf is taken, so that it may regrow from the kombu 's base (or root). It really is the ultimate resource for sustainable food.

There is a food called ne-kombu that utilises the root, and although it is nutritious and delicious to eat, we do not supply it as it kills the plant effectively.Kombu is primarily from the Laminariaceae family and is commonly eaten in East Asia.

Genetically manipulated by Kombu can be digested into ethanol by E.Coli bacteria, making it a potential source of maritime biofuel.

There are several stages of Kombu-kelp in Japan, and this is determined primarily by the age of Kombu. The first year of kombu is very thin (and so is the taste) compared to the second year of ma-kombu. Kombu growth declines after its first year, and a new and superior second year of kombu-kelp grows out of the stump.

Thus the correct answer is option (B) Laminaria.

Note: Kombu is rich in a wide variety of trace minerals and amino acids, including potassium, iodine, calcium and vitamins A and C as well as B-complex vitamins and glutamic acids. Kombu can be stored safely for many years, as long as it is kept away from moisture and light.