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Green laver, known as aonori (アオノリ; 青海苔) in Japan
Japan
and parae (파래) in Korean, is a type of edible green seaweed, including species from the genera Monostroma
Monostroma
and Enteromorpha. 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) in some places in Japan[1].

Contents

1 Culinary use

1.1 Japan 1.2 Korea 1.3 Wales

2 References 3 External links

Culinary use[edit] Japan[edit]

Raw aonori (from Lake Hamana)

Okonomiyaki
Okonomiyaki
with aonori topping (the green powder)

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
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
Okonomiyaki
(Japanese pancake) Takoyaki
Takoyaki
(octopus dumpling ball) Isobe age Isobe mochi Shichimi
Shichimi
(seven-spice seasoning) Japanese potato chips Misoshiru

Korea[edit]

Parae-gamja-jeon (green laver potato pancake)

Parae-muchim (seasoned green laver)

In Korea, parae is eaten as a namul vegetable. It is also used to make gim (dried laver sheets). Wales[edit] In Welsh cuisine, it is used to make laverbread. References[edit]

^ "About 'aosanori'". isekanbutsu. Retrieved 25 May 2017. 

External links[edit]

Media related to Aonori
Aonori
at Wikimedia Commons Seaweeds used as human food Mystery Seaweed
Seaweed
and Aonori

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