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{{Short description|Type of edible green seaweed}}
{{refimprove|date=May 2017}}
{{Use dmy dates|date=November 2019}}
{{Other uses|Laver (disambiguation)}}
{{More citations needed|date=January 2024}}
[[File:Parae (Monostroma).jpg|thumb|Raw ''parae'' (green laver)]]
[[File:Parae (Monostroma).jpg|thumb|Raw ''parae'' (green laver)]]

'''Green laver''', known as '''''aonori''''' ({{lang|ja|アオノリ}}; {{lang|ja|青海苔}}) in Japan and '''''parae''''' ({{lang|ko|파래}}) in Korean, 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]], such as [[Ise Bay]]. It is rich in minerals such as [[calcium]], [[magnesium]], [[lithium]], [[vitamin]]s, and [[amino acid]]s such as [[methionine]]. It is also called "Aosa" (アオサ) in some places in Japan<ref>{{cite web|title=About 'aosanori'|url=http://www.isekanbutsu.co.jp/aosanohanasi.html|website=isekanbutsu|accessdate=25 May 2017}}</ref>.
'''Green laver''' ({{IPAc-en|'|l|ei|v|@r|,_|'|l|a:|v|@r}}), known as '''''aonori''''' ({{lang|ja|アオノリ}}; {{lang|ja|青海苔}}) in Japan, '''''sea cabbage''''' ({{lang|zh|海白菜}}) or '''''hutai''''' ({{lang|zh|滸苔}}) in China, and '''''parae''''' ({{lang|ko|파래}}) in Korean, is a type of edible green [[seaweed]], including species from the genera ''[[Monostroma]]'' and ''[[Sea lettuce|Ulva]]'' (''[[Ulva prolifera]]'', ''[[Ulva pertusa]]'', ''[[Ulva intestinalis]]''). 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]], [[vitamin]]s, and [[amino acid]]s such as [[methionine]]. It is also called ''aosa'' (アオサ, ''Ulva pertusa'') in some places in Japan.<ref>{{cite web |title=About 'aosanori' |url=http://www.isekanbutsu.co.jp/aosanohanasi.html |website=isekanbutsu |access-date=25 May 2017 |archive-date=14 May 2017 |archive-url=https://web.archive.org/web/20170514153326/http://www.isekanbutsu.co.jp/aosanohanasi.html |url-status=live }}</ref>


== Culinary use ==
== Culinary use ==
{{Citations needed section|date=January 2024}}


=== Japan ===
=== Japan ===
{{multiple image
{{multiple image
| total_width = 440
| total_width = 440
| image1 = Japanese Raw Aonori.JPG
| image1 = Japanese Raw Aonori.JPG
| width1 = 677
| width1 = 677
| height1 = 600
| height1 = 600
| caption1 = Raw ''aonori'' (from [[Lake Hamana]])
| caption1 = Raw ''aonori'' (from [[Lake Hamana]])
| image2 = Modern yaki, rice and tsukemono by hirotomo in Osaka.jpg
| image2 = Modern yaki, rice and tsukemono by hirotomo in Osaka.jpg
| width2 = 1280
| width2 = 1280
| height2 = 960
| height2 = 960
| caption2 = ''Okonomiyaki'' with ''aonori'' topping (the green powder)
| caption2 = ''Okonomiyaki'' with ''aonori'' topping (the green powder)
}}
}}
It is used in its dried form for Japanese [[soup]]s, ''[[tempura]]'', and material for manufacturing dried ''[[nori]]'' and ''[[tsukudani]]'' and rice. It is also used in a powdered form, often blended with ''[[Sea lettuce|Ulva]]'' species of ''[[Ulvaceae]]'' as its production is limited.
It is used in its dried form for Japanese [[soup]]s, ''[[tempura]]'', and material for manufacturing dried ''[[nori]]'' and ''[[tsukudani]]'' and rice. It is also used in a powdered form, often blended with ''[[Sea lettuce|Ulva]]'' species of [[Ulvaceae]] as its production is limited.


It is used commonly for flavouring of some [[Japanese food|Japanese foods]], usually by sprinkling the powder on the hot food, for its aroma:
It is used commonly for flavouring of some [[Japanese food]]s, usually by sprinkling the powder on the hot food, for its aroma:
* Fried [[noodle]]s (''[[yakisoba]]'' or ''[[yakiudon]]'')
* Fried [[noodle]]s (''[[yakisoba]]'' or ''[[yakiudon]]'')
* [[Okonomiyaki]] (Japanese pancake)
* [[Okonomiyaki]] (Japanese pancake)
Line 31: Line 36:
=== Korea ===
=== Korea ===
{{multiple image
{{multiple image
| total_width = 440
| total_width = 440
| image1 = Parae-gamja-jeon 2.jpg
| image1 = Parae-gamja-jeon 2.jpg
| width1 = 700
| width1 = 700
| height1 = 565
| height1 = 565
| caption1 = ''Parae-[[gamja-jeon]]'' (green laver potato pancake)
| caption1 = ''Parae-[[gamja-jeon]]'' (green laver potato pancake)
| image2 = Paraemuchim (seasoned parae) (Monostroma nitidum).jpg
| image2 = Paraemuchim (seasoned parae) (Monostroma nitidum).jpg
| width2 = 628
| width2 = 628
| height2 = 353
| height2 = 353
| caption2 = ''Parae-muchim'' (seasoned green laver)
| caption2 = ''Parae-muchim'' (seasoned green laver)
}}
}}
In Korea, ''parae'' is eaten as a [[namul]] vegetable. It is also used to make ''[[gim (food)|gim]]'' (dried laver sheets).
In Korea, ''parae'' is eaten as a [[namul]] vegetable. It is also used to make ''[[gim (food)|gim]]'' (dried laver sheets).


== Similar species ==
⚫
==References==
Green laver shares the name "laver" with ''[[Porphyra umbilicalis]]'', a red seaweed, which is harvested from the coasts of Scotland, Wales, and Ireland and used to prepare [[laverbread]].<ref name="eatweeds">{{cite web |last=Harford |first=Robin |title=Laver Seaweed – A Foraging Guide to Its Food, Medicine and Other Uses |url=https://www.eatweeds.co.uk/laver-porphyra |website=eatweeds.co.uk |date=30 August 2018 |access-date=22 March 2021 |archive-date=21 January 2021 |archive-url=https://web.archive.org/web/20210121140624/https://www.eatweeds.co.uk/laver-porphyra |url-status=live }}</ref> Like "green laver", similar edible seaweeds with indigenous names translated as "laver", are found in many other countries around the world. In Hawaii, "the species ''[[Porphyra atropurpurea]]'' is considered a great delicacy, called {{lang|haw|Limu luau}}".<ref name="eatweeds" />
{{reflist}}

== See also ==
* [[Nori]]
* [[Gamet]]

⚫
== References ==
{{Reflist}}


== External links ==
== External links ==
*{{Commons cat inline|Aonori}}
* {{Commons category-inline|Green laver}}
* [http://www.fao.org/docrep/006/y4765e/y4765e0b.htm Seaweeds used as human food]
* [http://www.fao.org/docrep/006/y4765e/y4765e0b.htm Seaweeds used as human food]
* [http://www.hirokoskitchen.com/blog/2012/01/mystery-seaweed-and-aonori/ Mystery Seaweed and Aonori]
* [http://www.hirokoskitchen.com/blog/2012/01/mystery-seaweed-and-aonori Mystery Seaweed and Aonori]


{{Herbs & spices}}
{{Japanese food and drink}}


[[Category:Algae of Korea]]
[[Category:Korean cuisine]]
[[Category:Japanese cuisine]]
[[Category:Japanese cuisine]]
[[Category:Sea vegetables]]
[[Category:Edible seaweeds]]



{{vegetable-stub}}
{{vegetable-stub}}
{{Korea-cuisine-stub}}
{{Japan-cuisine-stub}}
{{Japan-cuisine-stub}}

Latest revision as of 16:29, 23 February 2024

For other uses, see Laver (disambiguation).
Raw parae (green laver)

Green laver (/ˈleɪvər, ˈlɑːvər/), known as aonori (アオノリ; 青海苔) 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 (Ulva prolifera, Ulva pertusa, Ulva intestinalis). 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 (アオサ, Ulva pertusa) in some places in Japan.[1]

Culinary use[edit]

Japan[edit]

Raw aonori (from Lake Hamana)
Okonomiyaki with aonori topping (the green powder)

It is used in its dried form for Japanese soups, tempura, and material for manufacturing dried nori and tsukudani and rice. It is also used in a powdered form, often blended with Ulva species of Ulvaceae as its production is limited.

It is used commonly for flavouring of some Japanese foods, usually by sprinkling the powder on the hot food, for its aroma:

Korea[edit]

Parae-gamja-jeon (green laver potato pancake)
Parae-muchim (seasoned green laver)

In Korea, parae is eaten as a namul vegetable. It is also used to make gim (dried laver sheets).

Similar species[edit]

Green laver shares the name "laver" with Porphyra umbilicalis, a red seaweed, which is harvested from the coasts of Scotland, Wales, and Ireland and used to prepare laverbread.[2] Like "green laver", similar edible seaweeds with indigenous names translated as "laver", are found in many other countries around the world. In Hawaii, "the species Porphyra atropurpurea is considered a great delicacy, called Limu luau".[2]

See also[edit]

References[edit]

  1. ^ "About 'aosanori'". isekanbutsu. Archived from the original on 14 May 2017. Retrieved 25 May 2017.
  2. ^ a b Harford, Robin (30 August 2018). "Laver Seaweed – A Foraging Guide to Its Food, Medicine and Other Uses". eatweeds.co.uk. Archived from the original on 21 January 2021. Retrieved 22 March 2021.

External links[edit]


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