2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Nori leaves are one of the mandatory ingredients in the preparation of sushi. They are made from dried, edible seaweed, which is traditionally grown in Japanese ports. A popular place to grow nori leaves is the northeast coast of Japan, in the Sendai region and the surrounding islands, where the combination of cold water, quiet bays and shallow waters have proven to be the right environment for growing the so-called Porphrya tenera.
Usually in special nets are placed at a carefully determined height, depending on the tides, so that during their stay, the delicate plants have maximum access to sunlight and inflow of clean water. They grow and cover the entire network for months, then at the end of winter followed by cleaning, cutting into thin strips and drying under natural conditions.
Nori leaves are prepared from pressed or dried purple seaweed. When baked, the taste of these almost black colored leaves becomes quite pleasant. If their color is green, then they are baked before further processing.
The preparation of nori leaves quite reminiscent of the ancient preparation of paper. In most cases, when used in cooking, they are baked. Today, the production and distribution of nori leaves has become an industry. Nori leaves are produced in factories and are usually sold in a standard shape and size 18 x 21 cm.
Selection of nori leaves
The quality ones nori leaves have several characteristic features - they should be thick, smooth, shiny, black or dark green, with no holes.
Known as Sushi Nori, nori leaves are one of the most popular sea vegetables. They have a soft, delicate taste and are available on the market in an easy-to-use form. Ready nori leaves are a toasted, ready-to-eat product for packaging sushi or as a snack. The environment in which the knowledge of the Japanese masters is grown is important for the quality nori leaves.
Composition of nori leaves
Nori leaves as a type of algae contain a lot of useful substances. They have higher protein levels than most other sea vegetables. The level of proteins contained in them reaches 35%. In nori leaves for sushi there is an impressive concentration of vitamins, minerals and other nutrients.
Nori leaves in cooking
Cut into strips, the new leaves can be an excellent side dish to cereals, salads and more. In addition to making sushi, nori leaves are garnished with spaghetti or flavored soup. In Japan, eating nori leaves by children is a substitute for eating snacks.
The preparation of sushi is based on rice and nori seaweed. Preparation is facilitated by a bamboo sushi mat, which helps the nori leaves to curl evenly. There are three waters for rolling sushi with nori:
- Poppies - nori leaves are outside, rice and fillings inside. The achieved shape is cylindrical.
- Uramaki - these are bent maki. In which rice on the outside, seaweed, rice and fillings are inside. They are also in a cylindrical shape.
- Handmade rolls - they are shaped like ice cream cones, like nori are the funnel, and rice and fillings are inside.
Nori crusts are widely used in vegetarian cuisine. As a source of important nutrients for vegetarians, opponents of meat regularly include various types of seaweed in their stews, salads and dishes.
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