Types of seaweed | Seaweed trivia | Yamamotoyama for all things seaweed

Introduction

Nori has been a part of our lives since childhood in various forms, as a side dish to eat with rice, as an ingredient in onigiri and temaki sushi. It is undoubtedly one of the indispensable ingredients on the Japanese dining table. However, there are actually many different types of nori, each with its own taste, texture, and nutritional value.

This time, we will introduce the different types of seaweed and their differences.

Types of seaweed

What kinds of seaweed are there? Seaweed types are mainly classified in the following three ways.

1. Ingredients: Porphyra (Susabinori, Asakusa), Hitoegusa
2. Processing methods: raw seaweed, dried seaweed, roasted seaweed, seasoned seaweed, etc.
3. Shape: Nori sheets, mashed seaweed, etc.

Main seaweed ingredients

There are many different types of seaweed that can be used to make nori, but the Porphyra genus is one of the most common.

Amanori is a general term for seaweed that belongs to the family Bangiocarpus in the order Bangiocarpus of the class Rhodophyta. There are around 130 known species in the world, but there are around 30 species in Japan, with the following two species being the main ones used to make nori.

1. Susabinori

This is the most common seaweed ingredient in Japan. It is thick and has a crisp texture and a good shine. It is cultivated all over the country, and most of the seaweed currently sold is Susabinori.

2. Asakusa nori

This type of seaweed is mainly cultivated in the Kanto region. It is thinner and softer than Susabinori, and has a distinctive seashore scent. It was the mainstream type of cultivated seaweed until around 1945, but is now designated as an endangered species. Written in kanji, "Asakusa Nori" is a general term for dried seaweed from the past.

In addition to the Porphyra genus, Hitoegusa (commonly known as Aosa-nori) is also used as a raw material for nori. Hitoegusa is literally a light green seaweed belonging to the Hitoegusa genus, and is characterized by its soft texture and seashore scent. It is mainly used as an ingredient in miso soup and other soups.

Differences due to processing methods

1. Fresh seaweed

This is raw seaweed that has been harvested and cleaned to remove foreign objects. It is also called raw seaweed. It is characterized by its thick texture and strong seashore scent.
It is used to make processed products such as tsukudani, but it can also be eaten raw as is.

2. Dried seaweed (Hoshi-nori)

It is made by washing, cutting and drying raw seaweed. It comes in various forms such as sheets and loose seaweed. It is characterized by its dark purple or dark brown color and strong seashore scent.

It contains more moisture than regular roasted seaweed, so it is not as crispy as roasted seaweed.

Sheets of nori are often used as an ingredient in sushi rolls. Bulk nori, which is dried raw seaweed, is often used as an ingredient in red miso soup served at sushi restaurants.

3. Roasted seaweed

This is roasted dried seaweed, and is what is currently sold. It is deep green in color and has a fragrant aroma. It has a crispy texture and is perfect as an accompaniment to rice. It is thicker than dried seaweed, and you can enjoy a firm texture.

4. Seasoned seaweed

It is roasted seaweed seasoned with soy sauce and sugar. It has a sweet and spicy flavor and can be eaten as is. It is popular as a snack or light meal.

Differences due to shape

1. Nori sheets

This refers to dried seaweed (hoshinori) in the form of square sheets, which is made by chopping raw seaweed, soaking it in water, straining it into slabs, and drying it. Unpasteurized seaweedYou won't find it in the seaweed section of a supermarket, but you can buy it at seaweed specialty stores. Before eating, it is grilled to make it crispy.

The basic size is about 21cm x 18cm, which is called a "zenkei" (full size). The unit of measurement for moss is originally "jo", with 10 full-sized sheets of nori in one bag being "1 jo" and 20 sheets being "2 jo".

Whole seaweed is cut into various sizes to suit different uses.
When the whole mold is cut in half it is called hansai (half cut), when it is divided into thirds it is called sansai (third cut), when it is divided into fourths it is called yonsai (fourth cut), when it is divided into sixths it is called rokusai (sixth cut), and when it is divided into eighths it is called hassai (eighth cut).

Roasted sheets of nori are called yaki-nori, and nori flavored with soy sauce and sugar is called awamori, and these form the basis of all nori.

2. Rose seaweed

It is made by drying raw nori seaweed, which is the raw material for nori, without cutting it into sheets.
It is characterized by its small, irregular shape and is thinner than sheet seaweed, so you can enjoy a crispy and crunchy texture. In addition, you can enjoy the original umami and seaweed flavor of the seaweed, so it is recommended for soups such as miso soup.

3. Fir Tree

Mominori is the end part that is cut off when producing moss. It is called "mominori" because it is kneaded by hand when it is crushed. The length and thickness are irregular, but most are about 5 cm long. It is recommended as a topping for a wide range of dishes such as pasta and rice with raw egg.