Kjellmaniella

Kjellmaniella is a monotypic genus of kelp (large brown algae) comprising the species Kjellmaniella crassifolia, known as gagome (ガゴメ/籠目) in Japanese.

It occupies sub-tidal (sublittoral ) habitats similar to kombu but in deeper waters, found (anchored to rocky substrates) by its holdfast connected to the stipe. The latter bears undivided blades, as typical for kelp species. It is characterized by textures appearing on the frond, described as dekoboko (凸凹) or "gyrations". The species is found growing in the waters of Japan, Korea Russian Far East (and Sakhalin).

The compounded name gagome kombu (ガゴメコンブ/籠目昆布) was proposed as standard Japanese common name in 2007. This was prompted by reclassification under the Saccharina genus by Lane et al., 2006, though this was later reversed back to Kjellmaniella by Starko et al., 2019, cowritten by Yotsukura. The algae is also known informally as gamo in the seafood market.

The species has received attention in recent years not just for fucoidan content but a more multilateral profile of fucoidan chemicals compared to other seaweeds, and they are now used in dietary supplements, cosmetics, and various processed foods (Cf. for the particulars).

Distribution
In the waters around Japan, the seaweed grows from southern Hokkaido down to the northern coasts of Shimokita Peninsula in Aomori Prefecture. They also grow in south Sakhalin, the vicinity of Strait of Tartary and the northern east coasts of the Korean Peninsula.

Uses
The seaweed is edible.

Among its use as processed foods include or oboro kombu (machine- or hand-shaved shavings), Matsumae-zuke, and  (simmered in soy sauce).

A rice dish called gagome meshi (がごめ飯) was developed in a collaborative effort for Hakodate city, as a new signature food item. As the name may suggest, this is rice mixed with chopped gagome seaweed, topped with various seafood.

In Hakodate, during the COVID-19 scare, gagome-kombu candy drops were freely distributed, with a costumed person dressed up as yuru-chara mascot Gagomeman (ガゴメマン) (designed by Prof. Hajime Yasui of Hokkaido U. ) participating in the handing-out.

The gagome (개다지마[?], [?]) is also amongst the seaweed  harvested as "foodstuff" in parts of Korea also.