Algae

Kombu or konbu alga is widely used in the kitchen to flavor and sweeten naturally, to soften other foods or simply like any other vegetable.  With this name a wide range of brown algae, belonging to the laminary group, which grow in abundance just below the surface of the water, is marketed.

Aonori is the type of maturation of this product that allows use on most tasty Japanese dishes. It is used as a decoration on food or as a condiment for each type of dish. No preparation is required. It is enough to sprinkle freely on food. It is popularly used on Okonomiyaki, Takoyaki and Yakisoba.

It combines well with ground vegetables and is good sautéed with onions or cooked and served with boiled green vegetables, or soaked and served with cucumber, with citrus fruits or a vinegar sauce, it is excellent and refreshing as a summer salad. Wakame is also a valuable ingredient for soups and miso soups.

It combines well with ground vegetables and is good sautéed with onions or cooked and served with boiled green vegetables, or soaked and served with cucumber, with citrus fruits or a vinegar sauce, it is excellent and refreshing as a summer salad. Wakame is also a valuable ingredient for soups and miso soups.

It combines well with ground vegetables and is good sautéed with onions or cooked and served with boiled green vegetables, or soaked and served with cucumber, with citrus fruits or a vinegar sauce, it is excellent and refreshing as a summer salad. Wakame is also a valuable ingredient for soups and miso soups.

In the East and especially in Japan, the nori seaweed is consumed with a daily habit, even for children and the like simply to munch on since it has a pleasant taste and feeds. The seaweed is suitable for the preparation of maki from the classic rolled form to roll or for sushi. With the small pieces of nori, you can create a series of appetizers: just cut the paper in small squares and bending the sides to form small baskets to fill with any ingredient you want!

In the East and especially in Japan, the nori seaweed is consumed with a daily habit, even for children and the like simply to munch on since it has a pleasant taste and feeds. The seaweed is suitable for the preparation of maki from the classic rolled form to roll or for sushi. With the small pieces of nori, you can create a series of appetizers: just cut the paper in small squares and bending the sides to form small baskets to fill with any ingredient you want!

Seaweed nori for sushi is certainly the alga, the most popular of the planet and also the most consumed in the power supply. Japan produces only about 11 billion pieces per year. It is prepared with red seaweed of the species Porphyra: after the harvest, the algae are washed and then chopped finely and reduced to a pulp thick, like a soup, which is poured in small quantities in the boxes placed on bamboo mats. The excess liquid cola the way, and the mats covered with algae are dried, in the traditional way in the sun or in large ovens. Algae of the genus Porphyra, which are used for the preparation of the nori are the seaweed from the high protein content and the balanced presence of vitamins, minerals and Omega 3

The hijiki seaweed is a brown seaweed that comes from the Far East, it grows on the rocks and water's edge, with leaves cylindrical, green-black, and hard is one of the most mineral-rich (calcium, potassium, iron). Possesses particular properties, remineralising, healing, and cholesterol-reducing: it is useful in the case of osteoporosis, weakness, the fragility of the dental enamel. For use in the kitchen after getting her to the bathroom 30 minutes (better changing the water several times, every 10 minutes for example) can be cooked in water 20 minutes alone or with other vegetables, or do you jump in with onions, or cooked in steam with the rice.

The kombu or konbu, is used in cooking to flavour and sweeten in a natural way, to soften other food or simply like any other vegetables. With this name are marketed a wide range of brown algae, belonging to the group of kelp, which grow in abundance just below the surface of the water.

For its delicate taste combines well with the vegetables of the earth, and is good sautéed with onions, or cooked and served with green vegetables and boiled or simply soaked and served with cucumber, with a citrus or a tomato based vinegar, is excellent and refreshing as a summer salad. If you have been lightly toasted in the oven, and then pulverized it is a tasty seasoning, rich in minerals suitable for the rice and the dishes of cereals. The wakame is also a vital ingredient for soups and miso soups. The Alaria esculenta can be used in place of the wakame in the preparation of the recipes, but it requires cooking longer. The wakame also has the ability to soften the fibres of foods with which it is cooked.

Together, red algae, green and white are useful for the preparation of salads or recipes where you need to use more types of algae.