Besides fish, seaweed Japanese becomes incredible vegetable products that
distributed to various countries. For centuries, the sea plants provide
numerous nutrients in the form of seaweed which can be consumed alone or mixed
with other ingredients. Seaweeds can also being used for traditional medicine
to cure certain diseases thanks to the high nutrition seaweed.
Seaweed is not only healthy for our body, but they are also really tasty even
for crispy snacks. For those who never normally adding seaweeds as part of diet
then it is the time you start to consider eat seaweed for your dietary menu and
experience the benefits!
5 Most Consumed
Seaweed Japanese Products
Here are five types of the most consumed
seaweeds in Japan such as:
Nori is probably the most
famous Japanese seaweed products that sold worldwide. And although the type of the
seaweed that mostly used to make the nori appears green, but in fact it is
included in red algae species. The seaweed sometimes called layers and it is
known commonly by its Japanese name in the form of thin-like paper and it is
usually used to wrap onigiri/ rice balls or sushi rolls.
Since ancient times, Nori
has been consumed by Japanese people, however it originally eaten as a kind of
paste until Edo period in 1750s. The Japanese in the end using new way to
process the seaweed paste with papermaking methods and thus the nori form that
we used to know in modern days was made. You can even see nori is not only used
to wrap sushi or rice balls, but also in soup dishes, sprinkle on top of
dishes, and even sold alone as crispy snacks!
2.
Aonori
seaweed Japanese
Although the name almost
similar to nori seaweed which mentioned above, but the type of the seaweed used
to make aonori (which means ‘blue nori’) is totally different from regular
species used to make nori. Aonori that also known as laver in Wales and England
and the laver bread being consumed regularly, but in Japan they are mostly used
to add flavor in wide variety of dishes. Moreover, unlike in Wales that used
aonori as a fried and paste, in Japan, aonori sold then purchased in the form
of dried and powdered ingredient. Aonori being sprinkled to various dishes such
as takoyaki, yakisoba, even as potato chips flavor.
3.
Konbu seaweed Japanese
It is edible sea kelp and
although the appearance does not look like delicious nori seaweed, but in fact,
they are mostly used to make soup or dashi. Moreover Konbu rich in umame, a
glutamic acid, and this is why the seaweed used as the main ingredient to make
soup stock because it can brings out the natural flavor of other ingredients.
They are not only used to make soups, but also for sushi rice. Konbu usually
being offered in a dried form; however you can also find it sold as pickled in
vinegar. You maybe find that konbu taste chewy at first, but it still delicious
to have! You can also find Japanese tea made from Konbu and sushi topping from
this amazing seaweed.
4.
Hijiki
seaweed Japanese
Hijiki is a type of seaweed that has been eaten for centuries by Japanese people. As a type of
brown algae which grows wildly on coastal area, it usually sold in a dried form
appears black in color. Hijiki usually consumed as side dish or eaten with
vegetable and fish, it can also being added as extra flavor for sushi rice.
Hijiki rich in vitamin B which provides good effect to promote lustrous and
healthy black hair and this benefit has been used by Japanese people for
centuries already.
5.
Wakame
seaweed Japanese
Wakame is similar with Konbu
because it is another type of sea kelp. It belongs to the brown algae although
it appears with green color. Furthermore, in Japan, wakame is the third most
popular seaweed products after nori and konbu of course. It is usually added to
miso soup to add some flavor or eaten with fish and vegetables dishes. It can
be mixed with salads and it extremely rich in folic acid, a type of vitamin B,
that’s why wakame is good for pregnant women.
That’s several types of seaweed Japanese products mostly known
sold in the market.
