Green laver

Green laver (/ˈleɪvər, ˈlɑːvər/), known as aonori (アオノリ; 青海苔) in Japan, sea cabbage (海白菜) or hutai (滸苔) in China, and parae (파래) in Korean, is a type of edible green seaweed, including species from the genera Monostroma and Ulva (Ulva prolifera, Ulva pertusa, Ulva intestinalis). It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called aosa (アオサ, Ulva pertusa) in some places in Japan.[1]

For other uses, see Laver (disambiguation).
Raw parae (green laver)

Culinary use

Japan
Raw aonori (from Lake Hamana)
Okonomiyaki with aonori topping (the green powder)

It is used in its dried form for Japanese soups, tempura, and material for manufacturing dried nori and tsukudani and rice. It is also used in a powdered form, often blended with Ulva species of Ulvaceae as its production is limited.

It is used commonly for flavouring of some Japanese foods, usually by sprinkling the powder on the hot food, for its aroma:

Korea
Parae-gamja-jeon (green laver potato pancake)
Parae-muchim (seasoned green laver)

In Korea, parae is eaten as a namul vegetable. It is also used to make gim (dried laver sheets).

Similar species

Green laver shares the name "laver" with Porphyra umbilicalis, a red seaweed, which is harvested from the coasts of Scotland, Wales, and Ireland and used to prepare laverbread.[2] Like "green laver", similar edible seaweeds with indigenous names translated as "laver", are found in many other countries around the world. In Hawaii, "the species Porphyra atropurpurea is considered a great delicacy, called Limu luau".[2]

See also

References
  1. "About 'aosanori'". isekanbutsu. Archived from the original on 14 May 2017. Retrieved 25 May 2017.
  2. Harford, Robin (30 August 2018). "Laver Seaweed – A Foraging Guide to Its Food, Medicine and Other Uses". eatweeds.co.uk. Archived from the original on 21 January 2021. Retrieved 22 March 2021.


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