Nori or Kombu
Nori is one kind of edible seaweed used in Japanese cookery.
Nori is an edible seaweed used in the preparation of sushi or onigiri. The seaweed is essentially a wrapper for these dishes.
Water plants eaten as foods include: Dulse (edible seaweed) Nori (edible seaweed, used in sushi maki rolls) Irish moss (contains carrageenan, a food additive) Sea cucumber Laver (edible seaweed)
Euchema cottonii
wasabi
Agar is derived from seaweed and is often used in Japanese desserts
The Māori name for seaweed is "karengo." It is traditionally harvested and used in various ways, including as food and in cultural practices. Different types of seaweed may have specific names, but "karengo" generally refers to edible seaweed in Māori culture.
Nori is a type of edible seaweed that primarily comes from species of red algae, particularly those in the genus Porphyra. It is commonly used in Japanese cuisine, especially for wrapping sushi and onigiri. Nori is rich in nutrients, including vitamins, minerals, and protein, making it a popular health food. The seaweed is typically harvested, processed, and dried into thin sheets for culinary use.
udon :) hoped it helped xoxo- juli
red algae
Nori is a type of edible seaweed that typically appears as thin, dark green to black sheets. It has a slightly glossy surface and a crisp texture when dry. When rehydrated or cooked, nori becomes more pliable and has a subtle umami flavor. It is commonly used in Japanese cuisine, especially for wrapping sushi or as a garnish.
cookery equiptment are equiptment used when cooking