Английская Википедия:Green laver
Шаблон:Short description Шаблон:Use dmy dates Шаблон:Other uses Шаблон:More citations needed
Green laver (Шаблон:IPAc-en), known as aonori (Шаблон:Lang; Шаблон:Lang) in Japan, sea cabbage (Шаблон:Lang) or hutai (Шаблон:Lang) in China, and parae (Шаблон:Lang) in Korean, is a type of edible green seaweed, including species from the genera Monostroma and 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.[1]
Culinary use
Шаблон:Citations needed section
Japan
Шаблон:Multiple image 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:
- Fried noodles (yakisoba or yakiudon)
- Okonomiyaki (Japanese pancake)
- Takoyaki (octopus dumpling ball)
- Isobe age
- Isobe mochi
- Shichimi (seven-spice seasoning)
- Japanese potato chips
- Misoshiru
Korea
Шаблон:Multiple image In Korea, parae is eaten as a namul vegetable. It is also used to make gim (dried laver sheets).
Similar species
Green laver shares the name "laver" with Porphyra umbilicalis, a red seaweed, which is harvested from the coasts of Scotland, Wales, and Ireland and used to prepare laverbread.[2] Like "green laver", similar edible seaweeds with indigenous names translated as "laver", are found in many other countries around the world. In Hawaii, "the species Porphyra atropurpurea is considered a great delicacy, called Шаблон:Lang".[2]
See also
References
External links
Шаблон:Japanese food and drink
Шаблон:Vegetable-stub
Шаблон:Korea-cuisine-stub
Шаблон:Japan-cuisine-stub