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Saccharina japonica

Saccharina japonica

Species of seaweed.

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Readers' pathsAug 2026 – Oct 2026

Readers go next to

Share of the 480 clicks on its links

  1. Kombu

    Edible kelp.

    27%

  2. Edible seaweed

    Algae that can be used for culinary purposes.

    12%

  3. Kelp

    Large brown seaweeds in the order Laminariales.

    11%

  4. Saccharina

    Genus of seaweeds.

    10%

  5. Kelp tea

    East Asian tea made from seaweed.

    9.6%

  6. Bugak

    Deep-fried Korean vegetable snack.

    5.4%

  7. Brown algae

    Large group of multicellular algae, comprising the class Phaeophyceae.

    5.2%

  8. Alginic acid

    Polysaccharide found in brown algae.

    5.2%

  9. Laverbread

    Food made from edible seaweed.

    4.6%

  10. Seaweed

    Macroscopic marine algae.

    4.6%

Readers come from

Share of the 1,128 readers arriving from another article

  1. Kombu

    Edible kelp.

    24%

  2. Kelp

    Large brown seaweeds in the order Laminariales.

    20%

  3. Gim (food)

    Korean edible seaweed.

    11%

  4. Edible seaweed

    Algae that can be used for culinary purposes.

    9.4%

  5. Hot pot

    Type of Chinese dish.

    7%

  6. Monosodium glutamate

    Flavor enhancer (621 or E621).

    5.9%

  7. Seaweed farming

    Farming of aquatic seaweed.

    5.9%

  8. Kal-guksu

    Korean noodle dish.

    4.6%

  9. Saccharina

    Genus of seaweeds.

    3.7%

  10. Laminaria

    Genus of algae.

    3.2%