Most popular 3 types Japanese seaweed

Grilled seaweed is used in various dishes in Japan.
In addition to dishes such as rice balls and hand-rolled sushi, it is a very popular ingredient for ramen and udon noodles.
The raw material is mainly sea algae, and it is a very healthy food that is rich in nutrition such as dietary fiber, vitamins, and protein.
It is made as aquaculture in Korea and China as well as in Japan, and there are various flavors in each country.
In Japan, there are three main types, “dried seaweed”, “baked seaweed”, and “seasoned seaweed”.

Dry seaweed

Dried seaweed is made by making cultivated seaweed into a plate and drying it, and the color is black.

Usually when eating they are baked it over a quick fire.

Dried seaweed is crispy when roasted in the fire, but it is soft as it is. Therefore, it is different from grilled seaweed in that it is often folded and sold.

Grilled seaweed

Grilled seaweed is a commercial product of dried seaweed that is roasted on fire. It has a deep green color.
It is now more common than dried seaweed.

If you compare dried seaweed and grilled seaweed, bread is easy to understand.
The fluffy bread is dried seaweed, and the toaster-baked seaweed is grilled seaweed.

Seasoned seaweed

It is seasoned seaweed.
In addition to the original taste of seaweed, it has a sweet and spicy taste that seems to be seasoned with sauce.
It is divided into small bags and is easy to eat, so it is also popular with children.

Other seaweed

Shredded seaweed

It is made by finely chopping grilled seaweed, and is often used by sprinkling it on udon noodles, somen noodles, and bowls.
Nori and cheese go well together, so it’s recommended to eat them over pizza!