Sea weeds

I’ve heard that foreigners take seaweed into a bathtub for thalassotherapy, but the Japanese NEVER do that.
We eat seaweed.

We must feel gross each other.πŸ˜…

Today I introduce lovely Japanese seaweed.

Nori

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It is often used for wrapping around sushi or onigiri so that keeping the shape of the rice. Japanese prefer moist to crisp texture, but overseas people are apt to prefer opposite. I don’t know why.

In addition, Japanese eats “Nori Tsukudani”, which is a sweetly simmered seaweed with soy sauce,…Actually, we eat raw egg on rice and with this nori and soy sauce.

The character of Ariake nori is crispier and has great umami. The other is for onigiri,because, thicker than Ariake one.

Wakame

わかめ

”Wakame” means young seaweed.

Japanese usually eats them for salad, Adding them into miso soup or vinegared dish.

It is sold only Wakame seaweed stem with sour taste in convenience stores around Japan.

We love this snack. The texture is crispy. healthy and low calorie!Β 

Kanten

Kanten Papa in Nagano prefecture is famous company in Japan. (Sorry Japanese site only)

I am not sure that there are high quality or not.

“Kanten” means Agar. Japanese often cooks jelly with agar not gelatin.

This texture is similar to gelatin,but healthier. Because, the gelatin made from animal fat, but agar is seaweed. Moreover, This is “0”calorie! So, when we are hungry on diet, we eat agar jelly.Β Β 

Kombu

“Kombu” means kelp.

Abalone, chestnuts, and kelp are lucky foods for Samurai.
When the Warring States period, they ate Kombu before going into battle.

The kelp is often used as a soup stock as well as bonito flakes.

Especially kelp of Rishiri Island and Hidaka city in Hokkaido are best quality. The soup made from these kelp have a richer flavor.

We often eat them cut small pieces and simmered sweetly, eating them as ingredients for rice balls. It suits for snacks for SAKE also.

Aosa(Aonori)

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“Aosa” means green nori.
This is powdered and dried seaweed. It’s often used as a topping on Okonomiyaki, Yakisoba or Takoyaki.

Be careful before dating!
This is stick to teeth well😨

Mekabu

“Mekabu” means “Wakame roots” This appearance is a slimy, but the textureΒ  is crispy and sticky. As this is already salty, we eat this on rice or snacks for SAKE usually.

I πŸ’› Mekabu!

Umibudou

umibudou

“Umibudou” means “Sea grapes”

It is a special product from Okinawa.

The texture looks like a tapioca or salmon roe. It has salty flavor.Β  We eat them snacks for SAKE.

Hijiki

“Hijiki” is a kind of brown algae. This is said to increase hair and keep the color beautiful. So we often eat them as a side dish of the deli food.

Tororo-kombu

“Tororokombu” means tangle shavings.
The Latin name is Kjellmaniella…I do not knowπŸ˜…

We eat it into soup, tofu, or egg dishes. Or, Wrapping as instead of Nori to Onigiri(rice ball) .

Usually, dried one is sold. This texture changes to kind a jelly into soup. It goes smoothly down the throat. Kids love this food.πŸ˜„

Do you know why Japanese people have the lowest obesity rates(only 3%) and longevity in the world?

One of the reasons is said to eat seaweeds.
The shape is weird, but I think it’s better than I expected.

Try it out!πŸ˜‹

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