Algae for sushi

In the sushi bars of our country, there are usually two or three kinds of algae. This is the main ingredient of rolls - nori, and also included in the salads of hiyashi wakame. But this algae for the land is not limited. Let's try to consider four or five main types, which are used for food most often and are useful due to various trace elements.

Nori

This product is a thin dry layer of pressed green mass, or rather, leaves of red alga asakusa nori. The length of one sheet reaches thirty centimeters, but the width is narrow, so they are put together and dried in the sun to obtain sheet material.

What is useful contain algae for sushi nori? First of all, it is iodine and magnesium, as in any representative of their kingdom, in addition, this species is a real storehouse of protein and vitamins of group A, PP, S.

Nori have a pleasant scent of sea breeze, we know them in the malachite shade - this is a more expensive species, cultivated, so to speak. They decorate rice cakes and sushi, wrap boiled rice - maki-rolls, onigiri. Algae are used in a separate form, lightly toasted on the grill - like our loaves.

Conbu

Large brown algae for sushi kombu have gained popularity thanks to smoky aroma, a large content of useful carbohydrates, phosphorus and iodine, vitamins A and C, iron. They are used as a substitute for bread and fiber. And the length of leaves in individual giants of this family reaches 20-25m!

Of course, the food is consumed by dried shredded conba. Most often, we use algae for sushi, but the traditional dish from konba is the dasi broth, in which the fleshy parts of the stem are prepared. By the way, the famous snack Tororo - it's chopped konbu, more often - with rice and soya dressing.

Do not be frightened if during the storage on the leaves a white patch appears - it is an oceanic nature. Before serving or cooking they should be wiped with a damp towel. In order to easily knit knots, the komba is soaked in warm water, knotted strips and then lowered into boiling water.

Wakame and other culinary algae

Seaweed for sushi is also used as a part of tasty and nutritious salads. For example, bright green hiyashi wakame has a gentle-nutty taste, literally melting in the mouth. However, algae are also sold in the form of semi-finished products, often - tinted, because the wakame themselves have an orange-brown color.

Absolutely fat-free and mineral-rich hijiki are fried with the addition of soy sauce and butter, combine well with tofu, and also in onigiri. Have a beautiful black color, like a tree branch. Therefore, the hijiki look so poetic in the background of white rice, with a droplet of green wasabi and ginger shavings.

Well, algae for sushi kanten are known to us under the name agar-agar - a natural substitute for gelatin. This plant has a good effect on digestion and taste is much more pleasant than gelatin itself. Kanten is used not only in the preparation of jellies, but also sweets, cakes, soufflé and cakes. Such ingenious Japanese!