Английская Википедия:Green laver

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Шаблон:Short description Шаблон:Use dmy dates Шаблон:Other uses Шаблон:More citations needed

Файл:Parae (Monostroma).jpg
Raw parae (green laver)

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:

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

Шаблон:Reflist

External links

Шаблон:Japanese food and drink


Шаблон:Vegetable-stub Шаблон:Korea-cuisine-stub Шаблон:Japan-cuisine-stub