AT Japanese cuisine used set marine products: fish, crustaceans, shrimps, mussels, crabs, algae. alone edible algae the Japanese have more than 30 varieties, and the number of processed products (such as nori sheets, for example) cannot even be roughly calculated.
Seaweeds used in cooking can be divided into three groups: brown (kelp and its subspecies - wakame, hijiki), red (dals, porphyra, carrageenan), green (ulva, spirulina, umi budo).
A little about the most popular algae in Japanese cuisine:
1. Porphyra (the main product is nori). Thanks to the popularity of sushi and rolls, nori seaweed has become known all over the world. However, the Japanese know a lot of recipes for salads, soups, main courses and seasonings with nori.
2. Konbu (kombu) - brown algae with large leaves up to 20 meters in length. Contains a large number of glutamic acid, which gives it an unusual "meaty" and rich taste. Kombu is used to prepare many semi-finished products for popular Japanese dishes: dashi broth base, as well as tororo and oboro (thinly sliced dried kombu). Dried kombu is usually slightly covered in white, which is completely normal.
3. Hijiki - algae with a dense, harsh structure and a delicate marine aroma, excellent for intensive heat treatment. In Japan, Hijiki is usually fried and stewed with vegetables and soy sauce.
4. Wakame - This seaweed is especially tasty fresh in salads, but you can only find freshly caught crunchy seaweed in Japan. Dried wakame is commonly used in soups or second courses.
5. Tengusa (the main product is agar-agar or kanten). A natural and very useful gelling agent is prepared from this fern-like algae. Kanten does not have its own smell and taste, and jelly with it freezes at a temperature above room temperature.
6. Fucus is a northern seaweed growing in the White Sea. It is usually used in a small amount as part of other dishes, as it has a harsh specific taste. But fucus is a real storehouse of vitamins and contains rare trace elements (selenium, zinc, sulfur, magnesium, barium, etc.).
7. Laminaria is the most famous seaweed in Russia. It is she who is usually sold under the name "seaweed". The Japanese appreciate kelp for its high content of iodine, iron and calcium. A variety of kelp that grows from the Sea of Okhotsk to Korea is called arame and has a mild sweet taste.
Products of marine flora, unlike fauna, began to be actively used in cooking not so long ago. Since seaweed became more or less popular in the diet, no more than half a century has passed. But even today, far from everyone, and far from all over the world, makes up their diet with enough seafood and seaweed including. For the most part, this is present in the diet of the inhabitants of coastal marine zones, in East Asian cuisine. An appropriate diet partly explains the vigor, intellectual development and longevity of the same Asians.
What kind of seaweed should we eat to be healthier and stronger? After all, not every plant from the depths of the ocean comes to the dining table.
Botany knows up to 1000 seaweed, but a good part of them are poisonous or simply unsuitable for use in cooking, cosmetology and pharmacology.
Cooking suggests using seaweed in food - in soups and salads, in sushi.
Cosmetologists have learned how to make wraps and masks using algae.
The pharmacological use of seaweed is most often the preparation of biologically active additives.
Partly in food, and partly with cosmetic or medicinal purposes industry uses these seaweed.
Kelp. She is. Perhaps the most popular of the seaweeds. Representative of brown algae. richest and very valuable source organic form of iodine. In the diet, it prevents, and as part of pharmacological agents, it treats such disorders and diseases:
- insufficiency of thyroid function;
- endemic goiter;
- any slowness and insufficiency of metabolic processes;
- violations of the water-salt balance;
- consequences of radiation exposure;
- sclerotic changes;
- obesity.
In addition to iodine, seaweed is valued for its content of vitamin C. It is a natural antioxidant that prevents aging of the body, anti-cancer processes and promotes the formation of immunity at all levels.
It is best, of course, to use kelp in fresh when it contains a maximum of vitamins, minerals, biologically active substances. Seaweed loses impressive amounts of benefit during preservation or pickling, but it is in this form that it is most often sold. And also sea kale dry. Dried seaweed should be soaked in water, and used in the same way as fresh. In this form, kelp retains many useful properties.
blistered fucus. Also a representative of brown algae. Like kelp, it is the richest source of iodine, as well as vitamin A, vitamin D and iron. Fucus is distinguished by its expressive diuretic properties. Due to this, it effectively removes toxins from the body and normalizes the water-salt balance. The use of fucus has a positive effect on the state of the cardiovascular system, activates and stimulates blood circulation.
Bubbly fucus contains a substance called fucoidin. According to the results of the latest scientific research, thanks to fucoidin, fucus (like seaweed) prevents the formation of malignant cells, resists viral attacks, up to the immunodeficiency virus.
Spirulina. The representative is not brown, but green algae. Spirulina is considered an easily digestible protein. The content of proteins in it is three times higher than their number in. Proteins in spirulina are combined very harmoniously. It contains 18 necessary for the body amino acids, 8 of which are considered essential human body does not synthesize on its own).
Fresh spirulina is incredibly useful, but residents of our latitudes cannot afford it. An alternative, quite acceptable option is spirulina in the form of dietary supplements and all sorts of semi-finished products. Spirulina is also bred under artificial conditions.
Ulva. Otherwise it is called sea salad. It is also a green algae that provides the body with iron, easily digestible protein, and fiber. Ulva contributes to the normalization of weight and metabolic processes, at the same time, ulva perfectly satisfies hunger, but is also low in calories. Its regular presence in the diet provides excellent blood microcirculation, thins it, strengthens tissues. Pharmacological preparations with an extract of the ulva are effectively used for rickets and sclerosis.
Wakame. Wakame is a green seaweed that is widely used in Japanese cuisine. Used for food in dried and salted form. It tastes good fresh, but in our latitudes it is not to be found. Wakame can be added to salads and soups, as well as vegetable stews. it low-calorie product, again, a source of iodine and other useful, biologically active substances. Wakame has practically no contraindications for use.
Purple. This is a red algae, actively used in the composition Chinese food. If you can allow porphyry in your diet from time to time, then this is a great way to prevent the development of atherosclerosis (the level of “bad” cholesterol in the blood decreases). This type seaweed can be recommended to cores as a dietary food supplement. Among the vitamins contained in porphyry are A, B1, B2, B12, C and D.
lithotamnia. Another variety of edible red algae. She is rich mineral composition(over 30 minerals), especially high doses of magnesium and iron in it. However, it is a rich source of vegetable protein. Daily dose lithotamnia should not exceed 20 grams fresh product. On the shelves of our stores, lithotamnia often comes in a pressed form - asaka, wakame, nori. Lithotamnia helps to cleanse the body of toxins, normalize metabolic processes and the production of thyroid hormones. A portion of lithotamnia has a positive effect on the functioning of the cardiovascular system and blood flow.
For any variety of seaweed, individuals with thyroid and kidney disease should consult a healthcare professional before introducing them into their diet on a regular basis.
What is useful in seaweed?
So, on our table is most often found. But also others seaweed It would be useful to diversify the diet. Any of the above seaweeds is a valuable dietary product. Among the benefits expressed are low calorie, wherein the nutritional value; in seaweed a wide range of vitamins and minerals, while their balanced combination.
What is the chemical composition of this food product how is the seaweed?
- vitamins - A, group B (including vitamin B5 or panthenol), C, D, K (aka menadione), PP (aka nicotinic acid);
- carotenoids;
- lipids with polyunsaturated fatty acids;
- polysaccharides - alginic acid, glucans, pectins, sulfated galactans, fucoidans;
- lignins are an excellent source of dietary fiber;
- macroelements and microelements - primarily iodine, as well as magnesium, iron, potassium, calcium and others, but in smaller quantities;
- chlorophyll derivatives;
- plant enzymes;
- sterols of plant origin;
- phenolic compounds.
Any kind of algae is an excellent hunger-satisfying product, as it swells in the stomach, which creates a feeling of satiety. Seaweed salad goes well with green tea.
Marine algae have an endless list of benefits:
- anticarcinogenic properties - due to the content of alginates, which bind and remove radionuclides and salts of heavy metals from the body;
- radioprotective action - it is performed by salts of alginic acid;
- antimutagenic property - due to the content of plant pigments lutein, chlorophyll and beta-carotene;
- antioxidant properties - provided a wide range vitamins that slow down the aging process;
- anti-inflammatory and antibacterial properties - are realized with the participation of biologically active ingredients under the general name immunocorrectors; each of them affects the activity of T-lymphocytes and macrophages, and is also involved in the synthesis of immunoglobulins-A;
- chronic disease prevention respiratory tract and genitourinary system- the most frequent diseases due to the weakness of the immune system are prevented by the active production of immunoglobulins-A and prostaglandins; the latter are provided with polyunsaturated fatty acids from seaweed, which are not produced by the body itself;
- prevention of cardiovascular diseases, obesity and diabetes - thanks to high concentration they contain omega-3 fatty acids with lipid-lowering properties.
How to use seaweed?
In cooking seaweed best used fresh. it excellent foundation for exotic salads, soups, stews. However, in our region, fresh seaweed is not popular, and therefore we can get the maximum of useful substances from seaweed in their dried, pickled or canned form. It is better to give preference to dried seaweed, where there is simply no vinegar and other preservatives.
Another way of healing with the help of seaweed is the use of dietary supplements based on them. Usually these are capsules from leading manufacturers of the corresponding products, which contain a powder with a very specific smell. Capsules must be taken in accordance with the doctor's prescription, washed down with plenty of water.
And, of course, it is not superfluous to use seaweed in cooking. home cosmetics. Masks, creams, hair rinses are prepared with algae. The recipe uses dried seaweed, they are either ground into powder, or purchased already in powder form. Seaweed powder (preferably brown) goes well with white clay, honey, milk, or simply distilled water. Rejuvenating and healing effect, as they say, on the face.
The benefits of seaweed have been known for a long time. Their properties are actively used in Food Industry, medicine and cosmetology. The most well-known representative of seaweed, kelp or brown algae, is called the “health factory”.
Seaweed is an important component of macrobiotic nutrition, which occupies one of the first places in terms of mineral content. The widespread use of seaweeds is due to the presence in their composition a large number useful substances: phytohormones, amino acids, minerals such as calcium, magnesium, potassium, iodine, sodium, silicon, manganese, phosphorus, sulfur, vitamins A, B1, B2, B3, B6, B12, C, D, E, R , PP, enzymes, alginic acid, polyunsaturated fatty acids, polysaccharides. In addition, seaweed contains iodine, which is in organic form, which is necessary for normal operation thyroid gland, which controls the metabolism of the body. For example, brown algae contain 150 times more iodine than garden vegetables, and red algae are superior in iron content to red beets.
Seaweeds have an alkalizing effect, that is, they create a slightly alkaline environment in the blood, and also help to remove excess fat and mucus. In addition, seaweeds have the ability to convert inorganic substances during their vital activity. sea water into organic mineral salts. Together with amino acids, they are good protection human heart muscle. Vitamins A, B, C, which is part of seaweed, prolong youth and protect against many diseases.
Algae are indispensable product, since they contain all the vitamins, minerals and amino acids necessary for the normal functioning of the body. Therefore, it is recommended to regularly include them in your diet.
Seaweeds are widely used in medicine. Brown algae are a special raw material for the production of many medical preparations and biologically active food supplements. A lot has been done on the basis of seaweed medicines against rheumatism, migraine, diabetes. Many, probably, are familiar with the means of strengthening immunity based on an extract from spirulina. Brown algae kelp helps to improve the metabolic process, affects the endocrine glands. It is actively used in the treatment of thyroid diseases. It contains vitamin C, the amount of which is not inferior to citrus fruits. Fucus seaweed has a stimulating effect on the body's circulatory system, has a diuretic effect and removes toxins. Fucus is used in the treatment of mineral metabolism disorders, as well as the musculoskeletal system. Seaweed (brown algae or kelp) prevents increased blood clotting and the formation of blood clots. Also, the properties of kelp include a decrease in blood cholesterol, which delays the development of atherosclerosis. Besides, empirically it has been proven that a healthy diet and the introduction of this polysaccharide into the tumor inhibits the development of sarcoma.
Ascophylla brown algae are used for antibacterial protection of the skin. Salts of alginic acid, which are part of algae, absorb salts of heavy metals and radionuclides and remove them. This has been proven by scientists in Japan, Russia, Norway.
Seaweeds are also widely used in cosmetology; in beauty salons, wrapping procedures based on seaweeds are very popular. They have an excellent anti-cellulite effect. Made from seaweed various creams, masks, serums for the face and body, which increase the immunity of the skin and deeply moisturize it. Algae-based preparations are also suitable for sensitive skin. In addition, it has been scientifically proven that seaweeds have similar cellular activity with human skin, which is the reason for their usefulness for the human body.
Seaweeds are also actively used in thalassotherapy, which is a set of methods for the prevention and restoration of health reserves using seaweeds, sea water and many other products created on their basis.
In the food industry, alginic acid found in seaweed is used as a filler and leavening agent in the preparation of coffee, cocoa, ice cream and bread. Seaweed is the basis of many drugs for weight loss, because they have the ability to swell: there is an increase in the volume of the contents of the stomach, as a result, there is no feeling of hunger.
Seaweeds have a variety of uses in cooking, and they add a unique color and flavor to dishes. For example, seaweed is often added to variety of salads, it gives pleasant taste. Many supporters healthy eating use dried seaweed instead of salt. For this, seaweed is ground in a coffee grinder into powder and added to cereals, salads, first courses. Seaweed, due to the content of a large amount of iodine in it, is an excellent replenishment of its reserves for humans. In general, seaweed is very useful product nutrition and is recommended for a healthy diet. The systematic use of it in food provides the body with all the necessary substances and trace elements. No fruit or vegetable can match her nutrient profile.
The use of algae has no contraindications, however, in some diseases, they must be used very carefully. Algae should not be consumed by children under 12 years of age, pregnant women and nursing mothers. People suffering from gastritis, stomach ulcers, impaired renal function, thyroid gland must necessarily consult a doctor about eating seaweed. It is best to purchase fresh or dry seaweed. Of course, seaweed salad own cooking will take you a lot of time, but it will be much better and tastier than ready-made canned salad. But in everything it is necessary to observe the measure, this also applies to algae. Try combining seaweed with rice and various vegetables. Some types of seaweed go great with pasta, and they all make great appetizers.
For example, try making seaweed with apples, mushrooms, or beets. You can fry them in oil and stew, or you can cook cold appetizer to vodka. Ready salads based on seaweed, it is better not to season with mayonnaise, since the appearance of the dish is not very appetizing, and the taste is distorted. And here is the pesto based sauce olive oil, salt and crushed walnuts would be a great addition.
There is wonderful recipe product with seaweed, which normalizes metabolism and activates the function of the thyroid gland. To prepare it, you need to mix the juice of carrots, celery, parsley and spinach in equal amounts and add kelp powder. I will give an example of several dishes with seaweed.
Rice porridge with seaweed.
200 g soaked seaweed
1 tbsp sesame oil,
1.5 cups of water
2.5 cups of rice
2-3 tsp salt.
Soak well-washed rice for 2 hours. Algae must be torn into pieces, and then fried in a saucepan with sesame oil, add water and bring to a boil. As soon as the water boils, put the rice and cook until tender, salt.
Vitamin salad from seaweed.
100-150 g pickled seaweed,
1-2 salted or fresh cucumber,
2-3 carrots
1-2 apples
1 egg
3-4 tbsp sour cream
salt, herbs.
Grate well-washed and peeled carrots on a coarse grater. Finely chop apples and cucumbers. We combine everything with seaweed, salt, add sour cream and mix well. When serving, garnish with egg slices and sprinkle with parsley.
In addition, there is seaweed tea for weight loss. Part this tea includes: seaweed (fucus, kelp), dandelion, corn silk, bearded cystoseira, buckthorn, willowherb, bearberry, licorice, fennel, alfalfa. The amount of each herb in the herbal composition is taken in equal proportions. This herbal tea is very useful in late winter and early spring. The result of its application is noticeable in 1-2 weeks. To prepare it, you need to take 2 tbsp. collection and pour a liter of boiling water, insist for an hour. It is necessary to drink herbal tea 5-6 times a day for half a glass, regardless of meals. The duration of admission is 1-2 months, then you need to take a break for a month, and then drink tea for another 2-3 months.
It has been scientifically proven that seaweed benefits the body. it available product which is beneficial to health and appearance person. Eating kelp serves as a disease prevention, improves bowel function, helps lower cholesterol levels and lose extra pounds.
Seaweed, composition:
Seaweed - they are also sea kale or kelp - support the vital activity of the whole organism due to a balanced composition. This product contains biologically active substances that are well absorbed by humans:
- amino acids;
- alginates;
- polyunsaturated fatty acids;
- phytohormones;
- enzymes;
- minerals.
Many beneficial features seaweed explained high content alginic acid. This polysaccharide occupies up to 60% of the composition of kelp. In terms of functions, it is close to pectin, which is present in vegetables, berries and fruits. Unique property alginic acid - adsorption of water with a volume exceeding its own mass of the substance by 300 times.
Seaweed. Salad.
Macro- and microelements
Algae is rich useful elements. The content of magnesium in kelp exceeds the concentration of this substance in other plants of the underwater kingdom by 10 times, sulfur - 17 times, bromine - 13 times. Eating 100 g of kelp, you get the same amount of iodine as dissolved in 10,000 liters of sea water.
Algae by chemical composition much more useful than land plants. They contain 90 times more boron than oatmeal, and 5 times more than in beets and potatoes. According to the content of iodine, which is important for the normal functioning of the thyroid gland, kelp is thousands of times superior to vegetables and cereal crops growing on dry land.
Vitamins and minerals
About 85% of the minerals in the composition of sea kale are water-soluble salts of sodium and potassium. In addition, 100 g of kelp contains 155 mg of calcium. 0.43% of the composition of dry algae is represented by phosphorus, which is 2 times more than in dried carrots or potatoes. Also in sea kale there are copper, chromium, lead, antimony, gold and a number of other minerals that are important for the normal functioning of the body.
According to the content of vitamins, kelp is not inferior to the most healthy fruits what makes her important element food diet. Algae is a natural source of nicotinic, folic, ascorbic acids, which are involved in the most important functions of the body. Vitamin A in them is the same as in oranges, cherries and apples, and in terms of the concentration of vitamin C, kelp is similar to sorrel, gooseberries, and pineapples.
Prevention of thyroid disease
The results of experiments on rats have demonstrated to the world that eating seaweed - effective way treatment of thyroid diseases. This effect is due to the increased content of iodine, which is in organic form. There is 150 more of it in kelp than in vegetables grown in the garden. The element is necessary for the normal functioning of the thyroid gland, which controls metabolic processes in the body.
100 g of dry algae contain from 160 to 800 mg of iodine. 95% of the element is represented by organic compounds, and 10% of them bind to proteins. Also in kelp there is monoiodotyrosine and diiodotyrosine - inactive hormonal substances that are part of the thyroid tissue. They are well absorbed by the body due to the combination with the biologically active components of seaweed - molybdenum, copper, cobalt, vitamins that improve metabolism. Artificially created preparations containing iodine cannot give such an effect.
In Kamchatka, in order to prevent endemic goiter, 3% of kelp powder is specially added to bread. A similar product has become widespread in Western European countries. Seaweed not only makes bread healthier, but also improves it taste qualities and also extends the shelf life. Such a product stays fresh longer and does not go stale so quickly.
The stores sell flour and confectionery with an admixture of kelp powder, but it can also be added to homemade dishes. This is already being done in some kindergartens and schools on the recommendation of doctors.
Natural Cholesterol Remedy
Scientists different countries indicate the anti-sclerotic effect of seaweed. Most patients who regularly eat them note that they are less likely to be bothered by headaches, dizziness and angina attacks. Such effects are achieved thanks to the components that make up the seaweed:
- iodine normalizes blood clotting and improves metabolic processes;
- beta-sitosterol and omega-3 polyunsaturated fatty acids dissolve cholesterol deposits on the vascular walls;
- biologically active substances stimulate the action of enzymes;
- vitamin B6, ascorbic and nicotinic acids reduce blood clotting and prevent blood clots from forming.
One of the main laboratory indicators that allows you to assess the risks of blood clots is the prothrombin index. In patients who regularly eat seaweed, it decreases by 10-13%.
To prevent and treat atherosclerosis, doctors advise taking 1 tsp. seaweed powder 1 time per day, but not more than a month. Then it is worth taking a break so that an excess of iodine does not form in the body. Subsequently, the course must be repeated.
Normalization of bowel functions
Doctors recommend eating seaweed for digestive disorders, especially constipation. Usually they are expressed in a slow movement of the contents through the large intestine due to a decrease in the tone of its muscles. In such cases, kelp has a mild laxative effect.
Seaweed powder swells strongly under the influence of moisture and increases in volume. Receptors of the intestinal mucosa are irritated, so peristalsis improves. Alginic acid has an enveloping effect, delaying the absorption of water in the intestines. As a result, the stool is normalized.
Help in the fight against constipation bring fiber and mineral salts. A favorable combination of these components in sea kale improves the functioning of all digestive organs, which affects overall well-being.
The benefits of kelp for cancer patients
There is evidence that eating seaweed improves the effectiveness of symptomatic cancer treatment. This food product does not eliminate the disease, but, coupled with medical procedures and drugs, it gives good results.
It is useful to eat kelp for the prevention of malignant tumors, leukemia and radiation sickness. On the basis of its biologically active components and trace elements, bioadditives are created that protect against cancer.
Pigments lutein, p-carotene, chlorophyll have an antimutagenic effect due to the presence of alginic acid in their composition. It selectively binds and removes heavy metal ions from the body. The action of alginates is concentrated in the hematopoietic system and gastrointestinal tract, which are vulnerable to radionuclides. This has been proven by scientists from several countries - Russia, Japan and Norway.
Delicious weight loss remedy
The legendary question of what to eat to lose weight has been answered - seaweed. They have three effects that allow you to reduce weight without hunger and torment:
- breakdown of body fat due to the content of a special enzyme;
- elimination of hunger - when washed down with water or green tea, kelp powder swells and fills the stomach;
- low calorie content - 100 g of kelp contains up to 15 kcal, so you can eat a salad from it without restrictions (if you do not season with mayonnaise or fatty sauce).
Seaweed is a storehouse of substances necessary for the body to function properly. They contain minerals, vitamins, amino acids that improve health and allow you to lose weight. Unlike synthetic dietary supplements, natural kelp is not addictive when long-term use. The longer a person eats it, the more benefit she brings.
No tags for this post.The family of marine algae includes not only the kelp known to us - types of seaweed will become known from the article, which ones are preferable for eating, we will find out. Of those suitable for food, green and red with brown algae are called, and we will get to know each type of these algae better.
types of seaweed
Let's start our acquaintance with brown algae - it is to this type of algae that the familiar kelp and algae, called wakame, belong to everyone. These algae contain many minerals - they are mainly rich in iodine, magnesium and iron.
But brown algae are especially valuable due to the presence of a special substance of pilifucose sulfate in them, which protects the skin from harmful influence ultraviolet. Many people remember how Soviet time it was possible to buy canned kelp for mere pennies - jars of kelp were an indispensable attribute of shop windows. Not everyone, however, gave preference to these canned food, although with proper preparation they became tasty and were in great demand among students - cheap, nutritious and healthy. Although the benefit, you can still get more from dried kelp, where all the benefits are preserved, unlike canned or fresh algae.
True, the latter are available, only to residents of the sea coast. Dried kelp can be purchased at pharmacies and simply pour boiling water, and after swelling it, flavor with garlic, onions, soy sauce and butter, in order to eat with pleasure - types of seaweed. Fresh seaweed is simply boiled in a considerable amount of salted water, for about seven minutes, and then, according to a well-known principle, the right ingredients and you can eat. As for wakame, I have not seen it for sale. Residents of the sea coasts collect it in underwater rocks, near underwater stones, most often during the spring-summer period. Wakame is famous for its huge content of minerals with vitamins and the complete absence of fats.
According to their taste and crispy texture, wakame resembles fresh vegetables, so wakame is in demand when preparing salads, soup, wakame is added to stewed vegetables. True, I found information that there are still dried wakame seaweed on sale, which are prepared by softening them in hot water in twenty minutes. These are brown algae, and now let's talk about red algae.
Red algae include nori, known to lovers of sushi and rolls, rodimia and kanten. The content of iodine in the composition of these algae is simply fantastic, as well as vitamins - cyanocobalamin, or better known as B12, which is useful for the central nervous system and peripheral nerves. Protein and iron in red algae, almost as much as meat contains - a wonderful alternative for vegetarians. Many people know about the demand for nori in the cosmetic industry, and even in homemade masks, designed to refresh and rejuvenate the skin of women - types of seaweed.
It is popular all over the world, the CIS countries with Russia were no exception, and they know more about nori as plates for sushi and rolls, because thin sheets of these algae are necessary component a large number of types of rolls and sushi. In addition to the presence of vitamins with minerals and protein in nori, a slightly smoky flavor with a deep oceanic accent is also attractive. Although you can choose reddish and green nori, the latter are more popular.
They are the most delicious, they are used with pleasure for making sushi and balls with the addition of rice, called onigiri. Finely chopped nori is added to soba, the original Brown color, long noodles made from buckwheat flour - the National dish Japanese. To give the nori a crispy structure, the sheets are heated over an open fire, and if nori is used for rolls, sushi, then the sheet is first placed on a special mat so that the dull side is inside the rolls - types of seaweed.
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