What is nori – useful properties and production technology, types and varieties, recipes for dishes with seaweed

The content of the article

• What is nori seaweed
• The chemical composition of nori
• Beneficial features
• Calorie content and nutritional value
• Nori’s health benefits
• Species and varieties
• Nori maki
• Ava Nori
• Yaki Nori
• How to choose nori leaves
• The use of algae in cooking
• For the preparation of salads
• Nori seaweed rolls
• In the first courses
• Pressed seaweed chips
• Harm and contraindications

Although the peak of popularity of Japanese sushi has already passed, they still have a larger circle of admirers. Many lovers of a snack in a cafe prefer this original treat of rice and raw fish to even the most popular Italian pizza or today’s burgers. A mandatory component of traditional Japanese rolls is nori sheets, or special dried seaweed in which the filling is wrapped.

What is nori seaweed

The Japanese word “nori” is the collective name for the edible species of red algae of the genus Porfira (often Porphyra tenera and Porphyra yezoensis). This term also means food products made from such sea grass and used to prepare Japanese and Korean dishes. In the literature, another name for these marine inhabitants is found – the Irish “la? Ver”, while the Koreans call them “kim”, but differ slightly from traditional sweet Japanese in a more pronounced salty taste.

The oldest description of edible red algae in the literature dates back to the eighth century BC – then the product was taxed. In the literary memorials of the 10th century AD (in the Utsubo legends), nori are positioned as the usual food of the population of Japan, China, Korea, and Thailand. Initially, dried porphyra leaves were used in a pasty state, and only in the middle of the XVII century they began to be made in the form of thin rectangular plates, using an original method similar to the method of making paper.

To produce such a product, sea grass is first caught from water, washed, ground, and then pressed and dried. A characteristic feature of red algae is that after drying they acquire a saturated emerald green color with a slight golden tint, and in texture they resemble thin, almost transparent paper. Dried leaves smell like cabbage, and their taste is a bit like spinach.

The chemical composition of nori

Porfir sea grass is endowed with a complex and very rich chemical composition. Plates made from its leaves contain a large number of various trace elements. Porphyra includes fat-soluble vitamins such as A, E, K, beta-carotene, water-soluble – C and a whole range of B vitamins (B1, B2, B3, B9, B12). The mineral composition of nori differs in the content of such substances:

• iodine;
• calcium;
• potassium;
• iron;
• magnesium;
• phosphorus;
• zinc;
• sodium;
• manganese;
• copper;
• selenium.

Beneficial features

Thin fragile leaves, due to their rich chemical composition, have a wide range of properties useful to the human body, including:

• antibacterial – dietary fiber has a beneficial effect on the digestive system, effectively cleanses the intestines from toxins, toxins and other food debris;
• antiviral – hemagglutinins inhibit the reproduction and activity of viruses;
• anti-inflammatory – sulfate polysaccharides carrageenans neutralize allergic reactions, slow down the process of cancer metastasis;
• immunomodulatory – vitamins A, C help maintain immunity at a high level, strengthen the body’s defenses;
• antitumor – sulfate polysaccharide fucoidan blocks the synthesis of cancer cells, neutralizes the multiplication of HIV and herpes viruses;
• immunocorrection – biologically active substances in Porphyra are involved in the synthesis of immunoglobulins-A, a deficiency of which leads to various chronic diseases.

Calorie content and nutritional value

The main part of the composition of algae of the Porfira genus is water, which contains 85% of the total mass in the product, which is why their calorie content is low – only 35 calories per 100 grams. As for the nutrient content, then in 100 grams of dried sea grass, there are:

• proteins – 5.8 g;
• fats – 0.3 g;
• carbohydrates – 5.1 g.

The remaining almost 4% of the composition is ash. In addition, 100 grams of nori contain 0.5 grams of sugars and 0.3 grams of fiber, while there are no cholesterol or trans fats at all. The ratio of BZHU from the daily norm:

• proteins – 8%;
• fats – 0%;
• carbohydrates – 2%.

Nori’s health benefits

Dried Porphyra leaves with their regular use in food help to solve a number of health problems, because thanks to the unique chemical composition this alga is extremely useful for different body systems:

• for the brain: omega-3 fatty acids and complex carbohydrates are the main source of energy food for the nervous system, therefore these components of nori provide normal brain activity, improve cognitive functions of the brain;
• for the digestive tract: fiber contained in the sheets of red algae normalizes the intestines, promotes the reproduction of healthy microflora, improves the absorption of nutrients, prevents stomach ulcers, helps in losing weight;
• for the cardiovascular system: omega-3 fatty acids help lower blood cholesterol, strengthen blood vessels;
• for the eyes: vitamins A and E improve vision, reduce the risk of developing eye diseases;
• for the musculoskeletal system: phosphorus, magnesium and calcium are valuable strengthening components for healthy bones and muscles;
• for the circulatory system: iron, which is found in large quantities in this product, significantly improves the quality of the blood, helps fight anemia;
• for the endocrine system: iodine has a beneficial effect on the thyroid gland.

Species and varieties

Modern nori, like most food products, are produced in 3 categories: there are varieties of sheets A, B, C. Dried algae of variety A are the best among all their counterparts – they are durable, with smooth edges and a homogeneous structure, without bright spots, not tear and do not break when spinning rolls. Their characteristic distinguishing feature is a beautiful golden hue and a piquant marine smell..

Algae of varieties B and C are much worse in quality – they differ in a pale green color, which can even have a reddish or reddish hue, the presence of gaps in the structure of the leaf. Often such pieces of dried algae have torn edges, do not bend well, crack at the moment of roll twisting. As for the varieties of porphyra used in cooking, there are three of them: nori-maki, ava-nori, yaki-nori.

Nori maki

This type of marine plant is mainly used for cooking rice-based dishes – sushi, rolls, mochi, onigiri. Nori-maki are made in the form of thin squares with a side of no more than 25 cm. To prepare a snack with such algae correctly, to get a tasty and beautiful dish, you need to lay out the filling on the matte, rough side of the sheet, and the glossy glossy should remain outside.

Ava Nori

This variety can be called algal waste, because such a product is obtained from the remains of Porphyry after the manufacture of whole sheets. Ava-nori are dried, powdered pieces of sea grass, the main purpose of which is to enhance the taste of Japanese noodles. Many chefs use this type for dressing other dishes – soups, sauces, side dishes.

Yaki Nori

In appearance, these are ordinary sheets of Porfira, but to enhance their marine taste and aroma, they undergo preliminary heat treatment by frying. Yaki-nori are ideal for salads, main dishes, a variety of snacks. They are also an excellent base for vegetarian and dietary soups. To prepare such a simple dish is very easy – you just need to pour boiled water into the seaweed cut into strips and leave for a few minutes. The soup is nutritious, but low-calorie, therefore suitable for any diet.

How to choose nori leaves

To get a high-quality product for preparing tasty and healthy dishes, you need to be responsible for choosing seaweed. Pay attention to the following important points:

1. Good sheets have a beautiful, even dark green color, practically do not shine through. One side of the plate should be smooth, shiny, the other should be rough to the touch, matte in appearance.
2. Before buying, check the flexibility of the sheets: with slight bending, the plate should never tear or crack, otherwise it will be very difficult to prepare something from such algae.
3. Before you buy a product, be sure to check the expiration date and integrity of the package. The fact is that such algae is stored for no more than a year, and only in sealed packaging because they are very sensitive to moisture.

The use of algae in cooking

Dried Porfira is not only used to make world famous sushi, it is an excellent base for other delicious dishes. You can make an original salad, nutritious soup, crispy chips from fragrant emerald sheets or simply serve seaweed cut into thin strips for a side dish or use them as an edible decor.

For the preparation of salads

Salads with the addition of red algae turn out to be very tasty – thanks to this useful product they acquire a piquant, refined taste with a light sea note. Very well in such dishes, sea grass is combined with fresh and boiled vegetables, low-fat varieties of cheese, tropical fruits, red fish, caviar and other seafood. On the basis of dried porphyra, you can cook a vegan “fur coat” and many other original salads for both the daily diet and the festive table.

Nori seaweed rolls

Preparing Japanese rolls at home will not be difficult, the main thing is to choose good products for them. Algae must be of high quality, rice – unpolished, and the filling – according to your taste and financial capabilities. As a rule, salted red fish, avocado or cucumber, soft cream cheese are placed inside the rolls. Remember that the sheets are completely ready for use and do not need additional heat treatment, so you don’t need to boil or soak them, otherwise they will just creep when you start wrapping the rolls.

If you decide to cook this popular Japanese dish for the first time, take the basic recipe for rolls:

1. Boil the rice until fully cooked without adding salt – it should boil a little, become sticky. Season with rice vinegar to taste.
2. Cut the products for the filling (fish, cucumber, avocado, crab sticks, etc.) into thin, thin strips. Halve sheets cut in half.
3. On a special mat for making sushi (mat), put the nori sheet with the shiny side down, spread the rice in an even layer, slightly not reaching the edges of the plate.
4. Top the rice with soft cream cheese, put the prepared filling on one edge. Gently roll the roll to form a tight roll.
5. With a sharp knife dipped in cold water, cut the rolls into portioned slices. Serve with wasabi, soy sauce, pickled ginger.

In the first courses

Thin emerald nori sheets are great for making soups, giving them a pronounced fishy taste and aroma. There are dozens of options for such first courses, and not all of them belong to Japanese cuisine. The most popular soups:

• shake tazuke (soup based on red fish broth with rice, soy sauce, chopped seaweed, wasabi);
• miso soup (first dish of dashi broth with misu paste and tofu cheese);
• salmon with sesame seeds (soup with pickled and then fried salmon, rice, tuna flakes, miso paste, sea grass);
• Miekguk (Korean soup based on beef broth with seaweed and spices);
• dashi with noodles and chicken (the first dish is made from dashi broth, chicken legs, noodles, red algae, with the addition of chili peppers, green onions, lemon juice);
• creamy with shrimp (cream-based soup with rice, dried porphyra leaves, canned corn, shrimp, spices);
• oriental chicken stock (with the addition of scrambled eggs, vegetables, sea herbs, spices);
• Japanese soup with salmon and herbs (the first dish of vegetables with slightly salted salmon, dried seaweed and tofu cheese);
• Chinese chicken soup with nori and egg, and many other delicious first courses.

Pressed seaweed chips

Another original nori-based recipe is thin crispy chips. On the shelves of supermarkets and on the pages of online storefronts, there are snacks of industrial production called “Eco-chips of nori seaweed and young onions”, but crispy Porfira squares made with their own hands will be much more useful and tastier. To make savory sea chips, you need:

1. Cut algal plates into small rectangles or squares.
2. In a plate, mix half a teaspoon of green Japanese mustard, a tablespoon of sesame seeds and vegetable oil, add salt to taste. To stir thoroughly.
3. Lay out the nori slices in even rows on a baking sheet covered with foil, grease them with a prepared seasoning with a silicone brush, sprinkle sesame seeds on top.
4. Send to the oven preheated to 180 degrees for exactly two minutes.

Harm and contraindications

Although red algae is extremely healthy, it can be harmful to some people. Porphyry leaves are contraindicated:

• pregnant women (salts of heavy metals contained in red algae can adversely affect the development and health of the fetus, so expectant mothers are better off not getting carried away with such food, but sometimes you can afford a little such a healthy, iodine-rich product);
• people with individual intolerance to iodine;
• nursing mothers until the first feeding of the child (for the same reason as pregnant). When breastfeeding will be no more than 70% of the baby’s diet, a small amount of nori can be periodically used by mom.