The main seaweed foods in Japan

  title={The main seaweed foods in Japan},
  author={Kazutosi Nisizawa and Hiroyuki Noda and Ryo Kikuchi and Tadaharu Watanabe},
The ancient inhabitants of the Japanese archipelago seem to have eaten seaweeds. In fact, remains of marine algae such as Eisenia and Sargassum are often found mixed with shells and fish bones in relics of aborigines of the Jomon-pattern (BC 300–6000) and Yayoi-pattern eras (BC 300–AD 400) in Japanese prehistory. 

The rise of seaweed gastronomy: phycogastronomy

In recent years, regional seaweed cuisines around the world have been rediscovered and reinvigorated, and many chefs up to the top level have initiated a trend towards a new seaweed gastronomy (phycogastronomy).

Seaweed minor constituents

World cuisine of seaweeds: Science meets gastronomy

Pharmacognostical and phytochemical analysis of Sargassum cinereum (Turner) C. Agardh

Phaeophyceae was focused to highlight the knowledge for the pharmacognosy basically deals with standardization, authentication and study of natural drugs to explore marine algae S. cinereum in pharmaceutical field for its valuable medicinal importance.

Nutritive and Xenobiotic Compounds in the Alien Algae Undaria pinnatifida From Argentine Patagonia

The main object of this study was to determine, for the first time in Argentina, the nutritive composition and concentrations of trace elements and hydrocarbons in these alien algae and evaluate their usefulness as food.

Carbohydrate of the Brown Seaweed, Saccharina latissima: A Review

- Saccharina latissima is one of the potential seaweed sources because of its high carbohydrate content. The interest of farming of macroalgae has increased in European countries. Abundant research

Mineral composition of marine macroalgae from Mandapam coastal regions; southeast coast of India.

The present study focused on the trace metal and mineral composition analysis of various seaweeds such as Chlorophyceae ( Cladophora glomerata, Ulva reticulata, Halimeda macroloba, H.tuna ),

Agronomy and Cultivation Methods for Edible Seaweeds

Seaweeds, by all means, are “future plants”; they have been projected as the future viand for ever-increasing human populations, viable and sustainable source for biofuel without disturbing global

Biochecmial composition of marine brown alga Lobophora variegata from Mandapam in the South East Coast of Tamil Nadu

Marine algae are well-known as a functional food for their richness in lipids, minerals, certain vitamins and also several bioactive substances like polysaccharides, proteins and polyphonies. Thus,



Biochemical Studies on Marine Algae-III

The relation between the chemical constituents of Porphyra yezoensis and environmental factors was examined by dipping frozen laver nets every month and harvesting the fronds after one month at many

Prostaglandin E2: A candidate for causative agent of "ogonori" poisoning.

It was proposed that an inhibitor of prostaglandin synthesis is present in the algae of the genus Gracilaria, and extracts prepared from these algae which had been steeped in freshwater evoked severe diarrhea in mice.

Studies on the flavor substances of "nori", the dried laver Porphyra spp. II. Free amino acids and 5"-nucleotides.

Compositions of free amino acids and 5'-nucleotides as flavor substances were estimated on the same 9 specimens reported in the previous paper. Of the free amino acids, alanine, glutamic acid,

Free Amino Acid Composition of Some Species of Marine Algae

Amino acid composition of Ulva pertusa is in good agreement with that of Enteromorpha in rich amount of D-cysteinolic acid and less amount of taurine, tyrosine, tryptophan, arginine, and lysine, while the presence of some unknown compounds is suggested from the present study.

Studies on the Effect of Marine Products on Cholesterol Metabolism in Rats-VIII

To investigate the hypocholesterolemic constituents in green laver, Monostroma nitidum, several fractions were submitted to feeding experiments. A notable reducing effect on plasma cholesterol in

Determination of carbohydrates in foods. II. Unavailable carbohydrates.

  • D. Southgate
  • Chemistry, Medicine
    Journal of the science of food and agriculture
  • 1969
A fractionation and analytical procedure is described for the measurement of the unavailable carbohydrates in foods and from the results obtained it is possible to derive values for the composition of the cell-wall material of these foods.

Analysis of Inorganic and Organic-Bound Arsenic in Marine Brown Algae

Inorganic arsenic in brown algae was removed by distillation s the corresponding trichloride and assessed by absorption of the arsine-silver diethyldithiocarbamate complex. Severe digestion

Studies on the flavor substances of "nori", the dried laver porphyra spp. - III Sugars, organic acids, and minerals of "nori", the dried laver Porphyra spp.

Eight commercial samples of ‘nori’, or the dried laver porphyra spp. were extracted with 75% ethanol and the extracts were analyzed for free sugars and organic acids by gas chromatography and for