Salted seaweed

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About Salted seaweed
Seaweeds is the name for marine Baltic algae, which have brown or red colors and are edible. The salted seaweed is a healthy and tasty ingredient used for various salads, soups and stems. Although they are water plants, the seaweeds resemble in appearance with the earthy plants. These plants are integrated in the Asian cuisines, especially in Japan, China, Korea, Peru and Indonesia, where they are consumed salted. The porphyra is a type of red seaweed, which is consumed in Ireland for the laver bread and in Japan it is consumed dried, in soups or for wrapping the famous sushi. Another tasty algae is the chondrus crispus, which is prepared as an appetizer. The salted seaweed salad with lemon is very tasty dish, which is made of salted tosaka ao seaweed, rice vinegar, fresh lemon juice and lime slices, kosher salt, sugar, grated ginger, Japanese soy sauce, Chinese sesame oil and sesame seeds. The salted seaweeds are also the base aliment for the boiled rice stuffed with raw fish and sea urchin roe.

Cooking Salted seaweed

 * Stir-frying Salted seaweed
 * Steaming Salted seaweed
 * Boiling Salted seaweed
 * Pan-Frying Salted seaweed
 * Roasting Salted seaweed
 * Stewing Salted seaweed

Salted seaweed Nutrition

 * Salted seaweed Nutrient Charts

Salted seaweed Recipes
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Salted seaweed Related Recipes

 * Category Salted seaweed