Tuesday, October 13, 2009


Nori is the Japanese name for various edible seaweed species of the red alga ;Porphyra including most notably P. yezoensis and P. tenera. Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori, with total production valued at up to US$2 billion per year. Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups.
Nori is most typically toasted prior to consumption . It is high in fiber, protein, vitamin C, calcium, iron, iodine and zinc. Nori, like all seaweed, is excellent for Vegans as it provides up to ten times more calcium and iron by weight than milk. In the East research has shown seaweed strengthens the circulatory system and lowers cholesterol. It also boosts metabolism so helps with weight-loss. Both pets and plants benefit from it as well. In Wales and other parts of Europe nori is called laver. The Welsh make it into laver bread by mixing oatmeal, fresh boiled laver and orange juice, forming it into cakes and frying. A popular dish there on the Saint David's Day.
If you live in Thailand, you can buy nori here.

Monday, October 5, 2009


Hijiki or hiziki (Sargassum fusiforme, syn. Hizikia fusiformis) is a brown sea vegetable growing wild on rocky coastlines around Japan, Korea, and China. The written kanji forms of its two names, which are examples of ateji, literally mean deer-tail grass andsheep-nest grass, respectively. Hijiki is a traditional food and has been a part of a balanced diet in Japan for centuries. Hijiki is known to be rich in dietary fibre and essential minerals such as calcium, iron and magnesium. According to Japanese folklore, hijiki aids health and beauty and the thick, black, lustrous hair of the Japanese is connected to this regular consumption of small amounts of hijiki. If you live in Thailand, you can buy your hijiki here.