Sea Belt
About
A type of brown algae used in Japan. As an edible seaweed it can be used in any Japanese recipe calling for 'kombu' (it's one of the species harvested in Japan for this purpose) and can be pickled as a garnish. It also dries well for later use. This species can also be shredded and eaten raw as a salad vegetable.
Information
Other names: Sugar Kelp, Laminaria Saccharina
Translations: Jūras Belt, Jūros juosta, Marea Belt, Pomorski pojas, Biển Belt, Morze pasa, Belt Zee, समुद्र बेल्ट, Mar Belt, Пояс море, البحر الحزام, 바다 벨트, Moře pásu, Sabuk laut, Dagat Belt, 海地带, Mar de Belt, More pásu, Belt, ים חגורה, Sea Bält, Море појас, シーベルト, Sea Bælt, Sea belte, Mar de Belt, Пояс море, Морски колан
Physical Description
Sea belt also looks like long leathery ribbons. However, the fronds are lancet-shaped with wavy edges. Roots that cling to stones and shells give the seaweed a sturdy base under water. When wet, the leaves feel slippery due to a kind of mucus. When dried up, a white powdery 'sugar' forms on its fronds, giving sea belt its nickname sugar kelp. In fact, this seaweed is used as a natural sugar substitute.
Colors: Yellowish-olive
