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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] |
海苔
Nori is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus '' Pyropia'', including ''P. yezoensis'' and '' 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 century. In ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Sushi
is a traditional Japanese dish made with , typically seasoned with sugar and salt, and combined with a variety of , such as seafood, vegetables, or meat: raw seafood is the most common, although some may be cooked. While sushi comes in numerous styles and presentation, the current defining component is the vinegared rice, also known as , or . The modern form of sushi is believed to have been created by Hanaya Yohei, who invented nigiri-zushi, the most commonly recognized type today, in which seafood is placed on hand-pressed vinegared rice. This innovation occurred around 1824 in the Edo period (1603–1867). It was the fast food of the ''chōnin'' class in the Edo period. Sushi is traditionally made with medium-grain white rice, although it can also be prepared with brown rice or short-grain rice. It is commonly prepared with seafood, such as Squid as food, squid, Eel as food, eel, Japanese amberjack, yellowtail, Salmon as food, salmon, Tuna as food, tuna or Crab stick, ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Onigiri
, also known as or , is a Japanese cuisine, Japanese rice ball made from white rice. It is usually formed into triangular or cylindrical shapes, and wrapped in ''nori'' (seaweed). Onigiri traditionally have sour or salty fillings such as ''umeboshi'' (pickled Prunus mume, Chinese plum), salted salmon as food, salmon, ''katsuobushi'' (smoked and fermented bonito), kombu, ''tarako'' or ''mentaiko'' (pollock roe), or ''takanazuke'' (pickled brassica juncea, Japanese giant red mustard greens). Because it is easily portable and eaten by hand, onigiri has been used as portable food or bento from ancient times to the present day. Originally, it was used as a way to use and store left-over rice, but it later became a regular meal. Many Japanese convenience stores and supermarkets stock onigiri with various fillings and flavors. It has become so mainstream that it is even served in izakayas and sit-down restaurants. There are even specialized shops which only sell onigiri to Take-out, t ... [...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] |
Gim (food)
''Gim'' (), also romanized as ''kim'', is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera ''Pyropia'' and ''Porphyra'', including ''Pyropia tenera, P. tenera'', ''P. yezoensis'', ''P. suborbiculata'', ''P. pseudolinearis'', ''P. dentata'', and ''P. seriata''. Along with ''miyeok'' and Saccharina japonica, sweet kelp, gim is one of the most widely cultivated and consumed types of seaweed in Korea. The dried sheets of ''gim'' are often rolled to wrap and be eaten with rice. ''Gimbap'' is a dish in which ''gim'' is not only rolled with rice, but also meat, fish, or vegetables. ''Gim'' also can be eaten without rice by roasting with sesame oil or frying and cutting it to make side dishes (''banchan'') such as ''bugak''. Gim is largely similar to the Japanese ''nori'', which also covers the genus ''Pyropia''. Gim, however, is different from nori in that it is seasoned with sesame oil and sa ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Japan
Japan is an island country in East Asia. Located in the Pacific Ocean off the northeast coast of the Asia, Asian mainland, it is bordered on the west by the Sea of Japan and extends from the Sea of Okhotsk in the north to the East China Sea in the south. The Japanese archipelago consists of four major islands—Hokkaido, Honshu, Shikoku, and Kyushu—and List of islands of Japan, thousands of smaller islands, covering . Japan has a population of over 123 million as of 2025, making it the List of countries and dependencies by population, eleventh-most populous country. The capital of Japan and List of cities in Japan, its largest city is Tokyo; the Greater Tokyo Area is the List of largest cities, largest metropolitan area in the world, with more than 37 million inhabitants as of 2024. Japan is divided into 47 Prefectures of Japan, administrative prefectures and List of regions of Japan, eight traditional regions. About three-quarters of Geography of Japan, the countr ... [...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] |
Japanese Cuisine
Japanese cuisine encompasses the regional and traditional foods of Japan, which have developed through centuries of political, economic, and social changes. The traditional cuisine of Japan (Japanese language, Japanese: ) is based on rice with miso soup and other dishes with an emphasis on seasonal ingredients. Side dishes often consist of fish, Tsukemono, pickled vegetables, tamagoyaki, and vegetables cooked in broth. Common seafood is often grilled, but it is also sometimes served raw as sashimi or as sushi. Seafood and vegetables are also deep-fried in a light batter, as '. Apart from rice, a staple includes noodles, such as soba and udon. Japan also has many simmered dishes, such as fish products in broth called , or beef in and . Historically influenced by Chinese cuisine, Japanese cuisine has also opened up to influence from European cuisine, Western cuisines in the modern era. Dishes inspired by foreign food—in particular Chinese food—like ramen and , as well as foods ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Red Alga
Red algae, or Rhodophyta (, ; ), make up one of the oldest groups of eukaryotic algae. The Rhodophyta comprises one of the largest Phylum, phyla of algae, containing over 7,000 recognized species within over 900 Genus, genera amidst ongoing taxonomic revisions. The majority of species (6,793) are Florideophyceae, and mostly consist of multicellular, ocean, marine algae, including many notable seaweeds. Red algae are abundant in marine habitats. Approximately 5% of red algae species occur in freshwater environments, with greater concentrations in warmer areas. Except for two coastal cave dwelling species in the asexual class Cyanidiophyceae, no terrestrial species exist, which may be due to an evolutionary bottleneck in which the last common ancestor lost about 25% of its core genes and much of its evolutionary plasticity. Red algae form a distinct group characterized by eukaryotic cells without flagella and centrioles, chloroplasts without external endoplasmic reticulum or unstack ... [...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] |
Pyropia
''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 rea ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
