Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.
Kombu (Saccharina japonica) is a brown seaweed extensively cultivated and consumed in Japan, Korea and China. Despite its nutritional value, its strong fishy and grassy odor can deter some consumers.
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Fermenting seaweed could boost consumption
Fermented seaweed? Those who have tried it think it is much tastier than it sounds, and researchers at Lund University in Sweden are now hoping that acidified seaweed, rather than today's dried ...
A team of food scientists from the National University of Singapore consisting of Associate Professor Liu Shao Quan (centre), Dr Lu Yuyun (right) and Ms Geng Chenhan (left) pioneered a co-fermentation ...
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