Aonori lit. "Blue seaweed" or "green seaweed"), also known as green
laver, is a type of edible green seaweed, including species from
the genera Monostroma and Enteromorpha of Ulvaceae. It is
commercially cultivated in some bay areas in Japan, such as Ise
Bay. It contains rich minerals such as calcium, magnesium, lithium,
vitamins, and amino acids such as methionine.
It is used in its dried form for Japanese soups, tempura, and
material for manufacturing dried nori and tsukudani. 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
It is also used in Welsh cuisine, where it is used to make
Laverbread
Effect of
Laver:
Laver is an edible, littoral alga (seaweed), and has a high content
of dietary minerals, particularly iodine and iron. Laver is
predominantly consumed in East Asia, where it is known
as zicai in China, nori in Japan,
and gim in Korea. In Wales, laver is used for making
laverbread, a traditional Welsh dish. Laver as food is also
commonly found around the west coast of Britain and east coast of
Ireland along the Irish Sea,where it is known as slake.Powdered
green laver is toasted lightly in oil and seasoned with sesame
seeds to give a rich flavor and scent. Prefect as a side dish,
it goes well with drinks as well.
Seasoned Green Laver Powder / KKO - **3
Powdered green laver is toasted lightly in oil and seasoned
with sesame seeds to give a rich flavor and scent. Prefect as a
side dish, it goes well with drinks as well
