epigene
相変わらず不束者です
- 10 Nov 2004
- 4,305
- 175
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Hi, Rayc, lexico & Doc!
I'd like to add some more information on how nori is used in Japan.
If you look at the photo in lexico's post, there are two nori sheets of different shades of color. The darker green color is untoasted nori. The brighter green one is toasted, which must be done to use. The Japanese today don't like the hassle of toasting each sheet and buy pre-toasted nori. However, I buy untoasted nori (which is hard to find nowadays) and toast it myself each time (over cooking stove fire). This gives the nori a subtle but wonderful fragrance (which many people describe as "smell of the sea").
The large sheet type is used for making sushi rolls. It is cut into pieces to wrap onigiri. Smaller pieces are used as an independent side dish, dipped lightly in soy sauce and eaten with freshly cooked white rice.
There is also flavored nori (precut into small pieces) used as a side dish, served most often at breakfast like this:
I think this is what Doc is talking about. You see it wrapped in plastic in the photo. I personally don't like it served like that. I unwrap them and place them on a small individual plate.
I learned that the Koreans brush each nori sheet with sesame oil and sprinke salt on it before toasting. This adds wonderful aroma. I like eating it this style, too. Great with white rice.
Nori is an excellent source of vitamin A (carotene), minerals and iodine and is very low in calorie and virtually cholesterol-free.
I'd like to add some more information on how nori is used in Japan.
If you look at the photo in lexico's post, there are two nori sheets of different shades of color. The darker green color is untoasted nori. The brighter green one is toasted, which must be done to use. The Japanese today don't like the hassle of toasting each sheet and buy pre-toasted nori. However, I buy untoasted nori (which is hard to find nowadays) and toast it myself each time (over cooking stove fire). This gives the nori a subtle but wonderful fragrance (which many people describe as "smell of the sea").
The large sheet type is used for making sushi rolls. It is cut into pieces to wrap onigiri. Smaller pieces are used as an independent side dish, dipped lightly in soy sauce and eaten with freshly cooked white rice.
There is also flavored nori (precut into small pieces) used as a side dish, served most often at breakfast like this:
I think this is what Doc is talking about. You see it wrapped in plastic in the photo. I personally don't like it served like that. I unwrap them and place them on a small individual plate.
I learned that the Koreans brush each nori sheet with sesame oil and sprinke salt on it before toasting. This adds wonderful aroma. I like eating it this style, too. Great with white rice.
Nori is an excellent source of vitamin A (carotene), minerals and iodine and is very low in calorie and virtually cholesterol-free.