Areschoug Laminaria ochotensis Miyabe Saccharina japonica is a marine species of the Phaeophyceae (brown algae) class, a type of kelp or seaweed, which is extensively cultivated on ropes between the seas of China, Japan and Korea.

[3] A commercially important species, S. japonica is also called ma-konbu (真昆布) in Japanese, dasima (다시마) in Korean and hǎidài (海带) in Chinese.

With the development of cultivation technology, production can also be found as far as south of the Seto Inland Sea.

In Korean cuisine, dasima is used to make broth, deep-fried into bugak or twigak (coated and uncoated fries), pickled in soy sauce as jangajji, and eaten raw as a sea vegetable for ssam (wraps).

One of Nongshim's instant noodle, the Korean original versions of Neoguri, contains one (or rarely more) big piece of dasima in every package.