Japan is encircled by the ocean, and since ancient times seaweed has been considered an important source of vitamins. Nori (or Laver) in particular was long prized as a luxury item because of its aroma, while today it has become a familiar sidekick to the ordinary Japanese diet.
How is Nori made?????
1.The Nori spores will be sprinkled on a stretch net which gets horizontally laid over a pole stuck in the seabed. This usually happens through the summer months (March-August).
2.The Nori will grow within a month or 2 and will be ready to be harvested throughout the winter months (November-April). Normally the harvesting happens in 4 batches. The first batch will be the best quality since they are the ones with the most nutrition's.
3.The harvested Nori will get transported to a Nori factory and will go through a computerized process.
4.It will get grained into very small pieces.
5.Drained into a square container to form a shape.
6.Dried under a super drier, in the past it would have been sun dried.
7.Sensor checked for any unwanted substances such as metal.
8.Packaged and sold around the world.
What is its nutritional value?????
Nori seaweed is high in fibre, protein, vitamins and minerals. Compared to dairy products, seaweed provides up to 10 times more calcium and iron by weight, and contains other important trace minerals. Seaweed has traditionally been eaten by Asian cultures to strengthen the circulatory system and help lower cholesterol. Today scientists are researching other potential health benefits of seaweed.
How is Nori eaten in Japan?????
In Japan Nori is eaten almost every day, including breakfast time. Most people eat it with rice, which is the main carbohydrate in Japanese cuisine. For sushi, rice is rolled with the Nori and a variety of fish and vegetables.
How to see a good Nori?????
A good quality Nori will have a soft yet crunchy texture with a slight sweetness. The colour should be shiny and almost purple kind of black. The surface should be even with no lumps.
No comments:
Post a Comment