Aonori
Aonori
Aonori (pronounced: /aɔˈnɔri/), also known as green laver in English, is a type of edible green seaweed, including species from the genera Monostroma and Enteromorpha. It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan.
Etymology
The term "Aonori" is of Japanese origin, with "Ao" meaning blue or green, and "Nori" referring to seaweed.
Description
Aonori is used in its dried form for Japanese soups, tempura, and to garnish dishes such as Okonomiyaki, Yakisoba, and Takoyaki. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids.
Related Terms
- Nori: A type of seaweed widely used in Japanese cuisine, especially for sushi.
- Wakame: Another type of edible seaweed, often used in soups and salads.
- Kombu: A type of kelp used in Japanese cuisine, particularly for making dashi (a soup stock).
- Umami: A basic taste, often associated with broths and cooked meats. Aonori is known to have a strong umami flavor.
External links
- Medical encyclopedia article on Aonori
- Wikipedia's article - Aonori
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