Nori(海苔) is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri.
Green laver, known as aonori in Japan, sea cabbage (海白菜) or hutai (滸苔) in China, and parae (파래) in Korean, is a type of edible green seaweed, including species from the genera Monostroma and Ulva. It is commercially cultivated in some bay areas in Japan, Korea, and Taiwan, such as Ise Bay. It is rich in minerals such as calcium, magnesium, lithium, vitamins, and amino acids such as methionine. It is also called aosa in some places in Japan.
Pyropia columbina, Southern laver, karengo in the Māori language and luche in the Spanish language, is a species of edible seaweed traditionally harvested by South Island Māori in New Zealand and Chilote people in Chile. It is closely related to Japanese Nori and Welsh laverbread.
Porphyra is a genus of coldwater seaweeds that grow in cold, shallow seawater. More specifically, it belongs to red algae phylum of laver species, comprising approximately 70 species. It grows in the intertidal zone, typically between the upper intertidal zone and the splash zone in cold waters of temperate oceans. In East Asia, it is used to produce the sea vegetable products nori and gim. There are considered to be 60 to 70 species of Porphyra worldwide and seven around Britain and Ireland where it has been traditionally used to produce edible sea vegetables on the Irish Sea coast. The species Porphyra purpurea has one of the largest plastid genomes known, with 251 genes.
Culinary names, menu names, or kitchen names are names of foods used in the preparation or selling of food, as opposed to their names in agriculture or in scientific nomenclature. The menu name may even be different from the kitchen name. For example, from the 19th until the mid-20th century, many restaurant menus were written in French and not in the local language.
Laverbread is a food product made from laver, an edible seaweed consumed mainly in Wales as part of local traditional cuisine. The seaweed is commonly found around the west coast of Great Britain, and the coasts of Ireland, where it is known as sleabhac. It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. The principal variety is Porphyra umbilicalis, a red algae which tends to be a brownish colour, but boils down to a dark green pulp when prepared. Laver seaweed has a high content of dietary minerals, particularly iodine and iron. The high iodine content gives the seaweed a distinctive flavour in common with olives and oysters.
Lato (Λατώ) was an ancient city of Crete.
Gim (김), also romanized as kim, is a generic term for a group of edible seaweeds dried to be used as an ingredient in Korean cuisine, consisting of various species in the genera Pyropia and Porphyra, including P. tenera, P. yezoensis, P. suborbiculata, P. pseudolinearis, P. dentata, and P. seriata.
Seaweed, or macroalgae, refers to thousands of species of macroscopic, multicellular, marine algae. The term includes some types of Rhodophyta (red), Phaeophyta (brown) and Chlorophyta (green) macroalgae. Seaweed species such as kelps provide essential nursery habitat for fisheries and other marine species and thus protect food sources; other species, such as planktonic algae, play a vital role in capturing carbon, producing at least 50% of Earth's oxygen.
Red algae, or Rhodophyta, are one of the oldest groups of eukaryotic algae. The Rhodophyta comprises one of the largest phyla of algae, containing over 7,000 currently recognized species with taxonomic revisions ongoing. The majority of species (6,793) are found in the Florideophyceae (class), and mostly consist of multicellular, marine algae, including many notable seaweeds. Red algae are abundant in marine habitats but relatively rare in freshwaters. Approximately 5% of red algae species occur in freshwater environments, with greater concentrations found in warmer areas. Except for two coastal cave dwelling species in the asexual class Cyanidiophyceae, there are no terrestrial species, which may be due to an evolutionary bottleneck in which the last common ancestor lost about 25% of its core genes and much of its evolutionary plasticity.
Edible seaweed, or sea vegetables, are seaweeds that can be eaten and used for culinary purposes. They typically contain high amounts of fiber. They may belong to one of several groups of multicellular algae: the red algae, green algae, and brown algae. Seaweeds are also harvested or cultivated for the extraction of polysaccharides such as alginate, agar and carrageenan, gelatinous substances collectively known as hydrocolloids or phycocolloids. Hydrocolloids have attained commercial significance, especially in food production as food additives. The food industry exploits the gelling, water-retention, emulsifying and other physical properties of these hydrocolloids.
Kathleen Mary Drew-Baker was a British phycologist, known for her research on the edible seaweed Porphyra laciniata (nori), which led to a breakthrough for commercial cultivation.
Seaweed farming or kelp farming is the practice of cultivating and harvesting seaweed. In its simplest form farmers gather from natural beds, while at the other extreme farmers fully control the crop's life cycle.
Gamet is a traditional dried edible seaweed from Ilocos Norte and Cagayan of the Philippines, particularly from the town of Burgos. Gamet are dried into sheets or thin cakes called pedazo, which are characteristically purplish-black in color. It is used widely in soups, salads, omelets and other dishes, in the cuisines of the northern Philippines.
Pyropia tenera, also known as gim or nori, is a red algal species in the genus Pyropia. The specific name, tenera, means "delicate" and alludes to its small size. It typically grows to lengths between 20 and 50 cm. It is most typically found in the western Pacific Ocean and the Indian Ocean.
Porphyra umbilicalis, commonly called "laver", is a species of edible seaweed in the genus Porphyra used to make laverbread. The seaweed is commonly found around the west coast of Great Britain and east coast of Ireland along the Irish Sea, where it is also known as "sleabhac" or "slake". It is smooth in texture and forms delicate, sheetlike thalli, often clinging to rocks. Porphyra is classified as red algae; it tends to be a brownish colour, but boils down to a dark green pulp when prepared. It is unusual amongst seaweeds because the fronds are only one cell thick.
There are numerous wild edible and medicinal plants in British Columbia that are used traditionally by First Nations peoples. These include seaweeds, rhizomes and shoots of flowering plants, berries, and fungi.
Pythium porphyrae, is a parasitic species of oomycete in the family Pythiaceae. It is the cause of red rot disease or red wasting disease, also called akagusare (赤ぐされ) in Japanese. The specific epithet porphyrae (πορφυρα) stems from the genus of one of its common hosts, Porphyra, and the purple-red color of the lesions on the thallus of the host. However, many of its hosts have been moved from the genus Porphyra to Pyropia.
