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  • Updated On 15/04/2013 · Edited By Takosa Food
  • species of seaweeds

    NORI [海苔]:
    Yaki nori (roasted seaweed) and Ajitsuke nori (seasoned and roasted seaweed) are made from Pyropia yezoensis [スサビノリ]in Japan and China, while another species named Porphyra tenera kjellman in South Korea.

    AO NORI [青海苔], also named AOSA [アオサ]:
    Mostly chopped into 2-3 mm pieces from dry raw Ulva [石蓴属] as a topping ingredient. Commonly seen in East Asian bay areas. Mainly cultivated in China.

    WAKAME [わかめ]:
    Species named Undaria pinnatifida [若布] can be separated into two parts - stem and leaf. The stems are made into Frozen seasoned seaweed salad [冷やしわかめ], and the leaf parts are usually processed as Dried cut wakame [乾燥カットわかめ].

    HIJIKI [ひじき]:
    Sargassum fusiforme (syn.) Hizikia fusiformis [羊栖菜]. Dried hijiki product[干ひじき] generally has two specifications: S size with Hijiki sprout [芽ひじき] while L size with Hijiki body [長ひじき].

    KOMBU/KONBU [昆布]:
    Technically it is an edible kelp rather than seaweed. Saccharina japonica or Ma-konbu[真昆布] is widely used in Japanese & Chinese cuisine, especially famous for cooking a soup.

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