TABLE OF CONTENTS
Best Seaweed Types in the World
Nori is the traditional Japanese ingredient created out of processed seaweed, more specifically the red algae Porphyra. The production starts with rinsing, draining, and slicing seaweed, which is later pressed and dried to create the rectangular sheets that are thin, flat, and black in color.
Through history, nori was mostly produced out of wild seaweed and was collected at its natural locations. The cultivation started in the 17th century, during the Edo period, when the growth in population increased the demand for nori. Today, it is commercially produced in a specially designed system of nets, where it is cultivated, then processed.
THE BEST Nori Seaweeds
Wakame is a type of edible brown seaweed, reported to have numerous health benefits. Like other forms of seaweed, it usually comes in dry form and needs to be rehydrated before use. Its flavor is neutral, lightly briny, and slightly sweet.
In its dry form, the color of wakame is dark green, but when rehydrated, it turns into a bright, glossy, and vibrant green color. In Japan, it has been consumed for thousands of years, and some archaeological evidence shows proof of its consummation dating back to 3000 BC.
One of the most commonly utilized seaweeds in Oriental cuisine, kombu or konbu has long been a dietary staple in Japan, and refers to a type of brown seaweed, namely kelp of the Saccharina japonica species that is native to Japan but also extensively cultivated in China and Korea where it's known as haidai and dashima, respectively.
Apart from the great nutritional and healing values, kombu is also used for its flavor-enhancing properties: it is an invaluable natural source of glutamic acid whose powdery crystals emerge to the surface of the dried seaweed and easily dissolve in water, giving any food cooked with kombu its rich, umami flavor.
Hijiki is a type of brown or dull green seaweed growing on the coastlines of Japan, China, and Korea. Over time, it has become a staple seaweed used in numerous dishes due to its versatility. It dries quickly, yet maintains most of its nutrient content such as high amounts of dietary fiber, calcium, iron, magnesium, and vitamin K.
Hijiki is often used in stir-fries, soups, and fish dishes. It is believed that hijiki has been consumed since the Yayoi era, and it first appeared in print during the early Heian period in a publication called Tales of Ise.
Mozuku is a term for the brown seaweed that is harvested in the Japanese waters, but predominatly around Okinawa. Most popular type is Okinawa mozuku (lat. Cladosiphon okamuranus), but there are also ito mozuku (lat. Nemacystus decipiens), ishi mozuku (lat. Sphaerotrichia divaricata) and futo mozuku (lat. Tinocladia crassa).
This seaweed is characterized by its slimy texture and stringy appearance, making it quite distinct from other types of edible seaweed like nori or wakame. Mozuku is highly prized for its nutritional benefits, including a high content of fucoidan, a type of sulfated polysaccharide known for its potential health benefits such as anti-inflammatory properties, immune system support, and possibly anticancer activities.
TABLE OF CONTENTS
TABLE OF CONTENTS
Best Seaweeds in the World
Motoi Nori's 10 Full Sheets feature top-quality roasted seaweed, harvested from Japan's renowned Ariake Sea, known for producing exceptional nori. These expertly roasted sheets deliver a crisp texture and deep seaweed flavor, making them perfect for sushi rolls, onigiri, or as a flavorful snack on their own.
Packaged in a resealable bag to ensure lasting freshness, they should be stored at room temperature, away from direct sunlight, and refrigerated after opening to maintain their optimal taste and texture.
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