Wild Food Guide — 'W'

This is the description page for Sugar Kelp (Saccharina latissima) and includes a description as well as an image, if available and a selection of recipes from this site that relates to the wild foodstuff: Sugar Kelp.

Sugar Kelp, Saccharina latissima, [previously known as Laminaria saccharina] (also known as Sea Belt, Poor Man's Weather Glass, Kombu Royale and Marafuto kombu) is a brown alga (and a member of the Laminariaceae family [kelp]) that represents one of 15 species commonly referred to as 'kelp' that has a circumboreal distribution (ie all seas around the North Pole). It grows grows profusely in intertidal pools and occasional in the shallow subtidal, becoming more abundant at low water in sheltered localities with fast-moving water, such as rapids systems. In the subtidal, it is characteristic of intermittently disturbed areas. In terms of relatives, it is closely related to the four other species (Saccharina japonica, Laminaria angustata, Laminaria longissima and Laminaria ochotensis ) typically harvested as 'Kombu' in Japan (but is the only one of these species found in the Atlantic and is frequently harvested and sold as kombu. Indeed, it is much prized for this purpose as the fronds contain the sugar, mannitol and it is considered sweeter and more sought after, hence the comon name of 'Kombu Royale'. Indeed, any recipe calling for Kombu can be made with this form of kelp. They are yelow-brown seaweeds, with elongated, unbranched, fronds that that can grow to 3m in length.

Saccharina latissima are attached to anchor stones with a claw-like holdfast attached to a small, smooth, flexible stipe with a round cross-section which extends to a single laminate blade with parallel, ruffled, sides that has an elongated, tongue-like, appearance. Amongst the Kelps it is unique in having only a single frond that is dimpled with regular depressions known as 'bullations' (see image).

Compared with it's more common relative, Laminaria digitata

As an edible seaweed it can be used in any Japanese recipe calling for 'kombu' (and, indeed, is one of the species harvested in Japan for this purpose) and can be shredded and pickled as a condiment. It also dries well for later use. Like all edible kelps, Saccharina latissima is high in glutamic acid, which contributes to the flavour of 'umami' and aids with the mouth feel of foods making them more appetizing. This species can also be peled, shredded and eaten raw as a salad vegetable.