![]() ![]() Kombu Kombu is often sold dried and rehydrated during cooking /via Getty Images. How it’s eaten: Sprinkled onto okonomiyaki, takoyaki etc. How it’s prepared: Used straight out of the packaging. Aonori Aonori is the name of the seaweed sprinkled on okonomiyaki and takoyaki (pictured) /via Getty Images. How it’s eaten: Wrapped around sushi, onigiri, cut thinly as garnish. ![]() How it’s prepared: Either seared to crisp it up or as is. How it’s sold: In dry, flat sheets, either unsalted or as Ajitsuke (flavored) Nori. Nori Nori is one of the most well-known Japanese seaweeds to international visitors because of its use in sushi rolls and onigiri rice balls /via Getty Images. Below you can find the eight most common types of seaweed that are eaten in Japan. Now let’s jump into the different types of seaweed eaten in Japanese cuisine. Green algae include umibudou and aonori, while red algae include nori and the colorful tosakanori, often used to add color to a seaweed salad or to sashimi. The most commonly eaten seaweeds are brown algae and includes kombu, wakame, mekabu, hijiki and mozuku. Seaweed can be categorized into green algae, brown algae and red algae. The most common types of seaweeds in Japanese cuisine Harvesting seaweed, particularly wakame, has been part of an ancient shinto ritual that is called “Mekari Shinji” in northern Kyushu and San-in areas, and records show that it was an annual rite already back in the year 710, so we have been eating seaweed for at least 1300 years, but probably longer. Particularly rich in minerals such as iron, calcium, magnesium, phosphorus, potassium and iodine as well as fiber, the Japanese have been eating seaweed for a long time, and it is still a very important part of Japanese cuisine today. In Japan, a country surrounded by the sea, seaweed has been an important part of the diet since ancient times. The Japanese have been eating seaweed since ancient times The most common types of seaweeds in Japanese cuisine. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |