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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.
Kombu (kelp) is a traditional Japanese additive to all kinds of bean-based stews. It is extremely useful in that it provides the umami flavour (making the dish more more-is) as well as speeding-up the cooking time by softening the beans and thickening the stew itself. To use, just add a few strips of dried kombu to the base of the pan, add the beans on top and cook as normal. A 12cm strip of kelp will be enough for a large pot of beans. The seaweed becomes translucent, tender and very tasty after extended boiling.
Azuki Beans with Squash and Kombu |
Welcome to the Celtnet guide to wild foods. As this recipe site has grown it has become obvious that to allow people to replicate some of the more ancient recipes on this site (especially from the Ancient, Roman and Medieval periods) it is necessary to list modern alternatives but also to produce a guide so that the curious can find the original (often wild) ingredients for themselves. These pages are an attempt at bringing all these potentially useful and often forgotten wild foods together into one place.
It is a sad fact that we have lost much of the knowledge we once had of the seasonal wild foods that we have on our own doorstep and which are not only safe to eat but which are also very tasty and fresh. This section of the site grew from the work I've done on the ancient recipes section of this site. After all, for our ancestors before farming wild foods were the only foods available. This guide therefor represents images lists and recipes for various wild foods you can gather and what you can do with them. For the most part the list contains edible plants. But I am beginning to add a new section on edible wild mushrooms and this part of the site will be expanding to include many other plants and species very soon. If you would like to know how to cook with these wild foods, then as well as having links to individual recipes on these pages you can also visit my Wild Food Recipes pages for many more (over 1000 and growing) recipe ideas.
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A hot smoker is a method of cooking food, particularly fish, in a mixture of steam and wood chip or sawdust smoke. This article tells you how to make a very cheap home-made smoker from standard kitchen components, as well as telling you how to cook with it.
The article focuses on the Chinese construction machinery sector, its rapid development and changes that have taken place due to the global economic crisis.
Fusion cooking is the blending of ingredients and cooking techniques from different areas of the globe. Though most people thing of Asian-influenced dishes as being typically 'Fusion' modern Fusion cuisines can represent dishes influenced by the foods of any region of the world. Though South-east Asian, African, Middle Eastern and Indian influences tend to predominate. Here you will learn a little more about fusion cookery and will be presented with a classic Australian fusion dish.
The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.
Lamb is one of the sweetest an most versatile of the red meats. Typically it is very tender and lends itself to a whole range of cooking methods. Here you are presented with two classic lamb-based recipes.
Barbecuing, or cooking meat directly above a flame, is a very traditional cooking method and probably represents humanity's oldest cooking technique. There is nothing like a summer outdoor barbecue and here you will find recipes for a classic kebab and sticky ribs both designed to make the most out of barbecuing.
Game is one of the oldest meat types that humans have ever used. However, game animals tend to be very lean and need to be cooked carefully. This article provides some information about game animals and a recipe for cooking venison by braising slowly in dark beer.
Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.
Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.
The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.
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