Green laver

Raw parae (green laver)

Green laver, known as aonori (アオノリ; 青海苔) in Japan and parae (파래) in Korean, is a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha. It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called "Aosa" (アオサ) in some places in Japan[1].

Culinary use

Japan

Raw aonori (from Lake Hamana)
Okonomiyaki with aonori topping (the green powder)

It is used in its dried form for Japanese soups, tempura, and material for manufacturing dried nori and tsukudani and rice. It is also used in a powdered form, often blended with Ulva species of Ulvaceae as its production is limited.

It is used commonly for flavouring of some Japanese foods, usually by sprinkling the powder on the hot food, for its aroma:

Korea

Parae-gamja-jeon (green laver potato pancake)
Parae-muchim (seasoned green laver)

In Korea, parae is eaten as a namul vegetable. It is also used to make gim (dried laver sheets).

Wales

In Welsh cuisine, it is used to make laverbread.

References

  1. ↑ "About 'aosanori'". isekanbutsu. Retrieved 25 May 2017.
This article is issued from Wikipedia. The text is licensed under Creative Commons - Attribution - Sharealike. Additional terms may apply for the media files.