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Gamet
Gamet is a traditional dried edible seaweed from Ilocos Norte and Cagayan of the Philippines, particularly from the town of Burgos, Ilocos Norte, Burgos. Gamet are dried into sheets or thin cakes called (from Spanish for "piece"), which are characteristically purplish-black in color. It is used widely in soups, salads, omelets and other dishes, in the cuisines of the northern Philippines. They are harvested from the red seaweed ''Porphyra atropurpurea'', ''Pyropia vietnamensis'' (previously known as ''Porphyra marcosii''), ''Halymenia formosa'', and related species. In the Philippines, these species only grow in the sea off northern Luzon, where the waters are cooler. Gamet are manually harvested off rocks at low tide. The harvesting process is dangerous, and there have been fatal accidents among gamet gatherers due to sharp rocks and strong waves. They are then washed in seawater and dried into sheets or thin cakes for three to eight hours. Gamet is seasonal and is only availab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweed
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids. Most edible seaweeds are marine algae whereas most freshwater algae are toxic. Some marine algae contain acids that irritate the digestion canal, while others can have a laxative and electrolyte-balancing effect. Most marine macroalgae are nontoxic in normal quantities, but members of the genus '' Lyngbya'' a ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Nori
Nori is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus ''Pyropia'', including ''P. yezoensis'' and ''Pyropia tenera, P. tenera''. It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or ''onigiri'' (rice balls). The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time. Nori—despite not being cultivated by humans until the 1600s—has been popular since the pre-modern era in Japan, having been used as currency, offerings at shrines, and food since the 700s. History Ancient Originally, the term ''nori'' was generic and referred to seaweeds, including ''hijiki''. One of the earliest descriptions of nori is dated to around the eighth ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Green Laver
Green laver (), known as ''aonori'' (; ) in Japan, ''sea cabbage'' () or ''hutai'' () in China, and ''parae'' () and ''kim'' () in Korean, is a type of edible green seaweed, including species from the genera ''Monostroma'' and ''Sea lettuce, Ulva'' (''Ulva prolifera'', ''Ulva pertusa'', ''Ulva intestinalis''). 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, ''Ulva pertusa'') in some places in Japan. Culinary use Japan 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 ''Sea lettuce, 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, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Laverbread
Laverbread (; or '; ) is a food product made from laver, an edible seaweed (littoral alga) consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain, and the coasts of Ireland, where it is known as . It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is '' Porphyra umbilicalis'', a red algae which tends to be a brownish colour, but boils down to a dark green pulp when prepared. Laver seaweed has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters. Laver seaweed has been cultivated as a food in Wales since at least the 17th century. It is prepared by repeated washings and then boiling until it becomes the soft purée-like product known as laverbread. The gelatinous paste that results can then be sold as it is or rolled in oatmeal. It is s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Caulerpa Lentillifera
''Caulerpa lentillifera'' or sea grape is a species of ulvophyte green algae from coastal regions in the Asia-Pacific. This seaweed is one of the favored species of edible ''Caulerpa'' due to its soft and succulent texture. It is traditionally eaten in the cuisines of Southeast Asia, Oceania, and East Asia. It was first commercially cultivated in the Philippines in the 1950s, followed by Japan in 1968. Both countries remain the top consumers of ''C. lentillifera''. Its cultivation has since spread to other countries, including Vietnam, Taiwan, and China. ''C. lentillifera'', along with '' C. racemosa'', are also known as sea grapes or green caviar in English. It is a siphonous macroalgae, meaning it is a giant single cell with multiple nuclei, and can grow to 30 cm in length. Instead of leaves, the algae has bubbles that burst in the mouth, releasing an umami taste. Commercial cultivation Traditionally, ''C. lentillifera'' were harvested directly from the wild. The first ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Guso
''Eucheuma'', commonly known as sea moss or gusô (), is a rhodophyte seaweed that may vary in color (purple, brown, and green). ''Eucheuma'' species are used in the production of carrageenan, an ingredient for cosmetics, food processing, and industrial manufacturing, as well as a food source for people in the Philippines, Caribbean and parts of Indonesia and Malaysia. ''Eucheuma cottonii'' – which grows in the Caribbean and cultivated in the Philippines – is the particular species known as gusô. Other species include ''Betaphycus gelatinae'', ''Eucheuma denticulatum'', and several species of the genus ''Kappaphycus'', including ''K. alvarezii''. Since the mid-1970s, ''Kappaphycus'' and ''Eucheuma'' have been a major source for the expansion of the carrageenan industry. Commercial seaweed farming of gusô (as well as ''Kappaphycus'') was pioneered in the Philippines. Though commercially significant, species of ''Eucheuma'' are difficult to identify without the aid of close s ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
A Disc Of Gamet
A, or a, is the first letter and the first vowel letter of the Latin alphabet, used in the modern English alphabet, and others worldwide. Its name in English is '' a'' (pronounced ), plural ''aes''. It is similar in shape to the Ancient Greek letter alpha, from which it derives. The uppercase version consists of the two slanting sides of a triangle, crossed in the middle by a horizontal bar. The lowercase version is often written in one of two forms: the double-storey and single-storey . The latter is commonly used in handwriting and fonts based on it, especially fonts intended to be read by children, and is also found in italic type. In English, '' a'' is the indefinite article, with the alternative form ''an''. Name In English, the name of the letter is the ''long A'' sound, pronounced . Its name in most other languages matches the letter's pronunciation in open syllables. History The earliest known ancestor of A is ''aleph''—the first letter of the Phoenician ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Monsoon
A monsoon () is traditionally a seasonal reversing wind accompanied by corresponding changes in precipitation but is now used to describe seasonal changes in Atmosphere of Earth, atmospheric circulation and precipitation associated with annual latitudinal oscillation of the Intertropical Convergence Zone (ITCZ) between its limits to the north and south of the equator. Usually, the term monsoon is used to refer to the Wet season, rainy phase of a seasonally changing pattern, although technically there is also a dry phase. The term is also sometimes used to describe locally heavy but short-term rains. The major monsoon systems of the world consist of the Monsoon#Africa (West African and Southeast African), West African, Asian–Australian monsoon, Australian, the North American monsoon, North American, and South American monsoons. The term was first Glossary of the British Raj, used in English in British India and neighboring countries to refer to the big seasonal winds blowin ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Edible Seaweeds
An edible item is any item that is safe for humans to eat. "Edible" is differentiated from " eatable" because it does not indicate how an item tastes, only whether it is fit to be eaten. Nonpoisonous items found in nature – such as some mushrooms, insects, seaweed, and so forth – are referred to as edible. Processed items that normally are not ingested but are specially manufactured to be so, like edible underwear or edible packaging, are also labeled as edible. Edible items in nature Humans eat thousands of plant species; there may be as many as 75,000 edible species of angiosperms, of which perhaps 7,000 are often eaten. Edible plants found in nature include flowers, seeds, berries, seaweed, and cacti. Being able to identify the versions of these plants that are safe to eat is an important survival skill. Some fungi, including certain types of mushrooms, are also edible. Many animals are also edible, including domesticated livestock as well as wild insects, amphibians ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulaman
''Gulaman'', in Filipino cuisine, is a bar, or powdered form, of dried agar or carrageenan extracted from edible seaweed used to make jelly-like desserts. In common usage, it also usually refers to the refreshment '' sago't gulaman'', sometimes referred to as '' samalamig'', sold at roadside stalls and vendors. History '' Gracilaria'', which produces agar, is known as , , , or in Tagalog and in other languages in the northern Philippines. It has been harvested and used as food for centuries, eaten both fresh or sun-dried and turned into jellies. The earliest historical attestation is from the '' Vocabulario de la lengua tagala'' (1754) by the Jesuit priests Juan de Noceda and Pedro de Sanlucar, where ''golaman'' or ''gulaman'' was defined as ''"una yerva, de que se haze conserva a modo de Halea, naze en la mar"'' (modern Spanish orthography: “''una hierva, de que se hace conserva a modo de jalea, nace en la mar''”; “an herb, from which a jam-like preserve is made, g ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pyropia Vietnamensis
''Pyropia'' is a genus of red algae in the family Bangiaceae. It is found around the world in intertidal zones and shallow water. The genus has folding frond-like blades which are either red, brown or green. Some ''Pyropia'' species are used to create nori, and are thus important subjects for aquaculture. Taxonomy ''Pyropia'' was originally erected by Jacob Georg Agardh, a botanist and professor at Lund University. Before this, and sometimes after, many species of ''Pyropia'' were placed in ''Porphyra'', a different genus of red alga. New species of ''Pyropia'' are still being discovered, for example in 2013 research done on New Zealand plants was able to move '' Pyropia plicata'' from ''Porphyra''. Description ''Pyropia'' species are red algae with a discoid holdfast and short stipe. They have folded blades, which are membranous and monostromatic, coming in red, brown, and dark green colorations. These folded blades may also look like fronds until unfolded. These blades reach u ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
