Kjellmaniella crassifolia

Kjellmaniella is found growing in the waters of Japan, Korea and Russian Far East (and Sakhalin). 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. It occupies subtidal or 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.

The seaweed is edible. Among its use as processed foods include tororo kombu or oboro kombu (machine- or hand-shaved shavings), Matsumae-zuke, and shio kombu (simmered in soy sauce). A rice dish called kagome meshi (かごめ飯) 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. The gagome (개다지마[?], gaedajima[?]) is also amongst the seaweed harvested as "foodstuff" in parts of Korea also.