In sushi bars of our country, usually two or three types of algae are served. This is the main ingredient of the rolls - nori, as well as those included in hiyashi wakame salads. But this algae for sushi is not limited. Let’s try to consider four to five main types that are eaten most often and are useful due to various microelements.
Nori
This product is a thin dry layer of compressed green mass, or rather, the leaves of the red algae of the asakusa nori. The length of one sheet reaches thirty centimeters, but the width is narrow, so they are folded together and dried in the sun to obtain sheet material.
What is useful in seaweed for nori sushi? 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, C.
Nori have a pleasant aroma of sea breeze, we know them in a 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 consumed in a separate form, slightly grilled - like our bread rolls.
Conbu
Large brown seaweed for sushi conbu gained popularity due to the smoky aroma, a high content of healthy carbohydrates, phosphorus and iodine, vitamins A and C, iron. They are used as a substitute for bread and fiber. And the leaf length of individual giants of this family reaches 20-25m!
Of course, they eat dried shredded konbu. Most often, algae are used for sushi, but dashi broth is considered a traditional dish from konbu, in which the fleshy parts of the stem are prepared. By the way, the famous tororo appetizer is chopped konbu, more often with rice and soy dressing.
Do not be scared if during storage the white coating appears on the leaves - this is oceanic nature. Before serving or boiling, they should be wiped with a damp towel. To make knots easy to knit, soak the conbu in warm water, tie strips and then lower it into boiling water.
Wakame and other culinary algae
Sushi seaweed is also used in delicious and nutritious salads. For example, bright green hiyashi wakame has a delicate nutty flavor, literally melts in your mouth. However, algae are also sold in the form of semi-finished products, more often tinted, since the wakame itself has an orange-brown color.
Absolutely fat-free and mineral-rich hijiki are fried with the addition of soy sauce and oil, go well with tofu, as well as onigiri. They have a beautiful black color, similar to the branches of trees. Therefore, hijiki look so poetic against the backdrop of white rice, with a drop 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 tastes much nicer than gelatin itself. Kanten is used not only in the preparation of jellies, but also in sweets, cakes, soufflés and cakes. These are inventive Japanese!