Japan 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: • Fried
noodles (
yakisoba or
yakiudon) •
Okonomiyaki (Japanese pancake) •
Takoyaki (octopus dumpling ball) •
Isobe age •
Isobe mochi •
Shichimi (seven-spice seasoning) • Japanese
potato chips •
Misoshiru Japanese Raw Aonori.JPG|Raw
aonori from
Lake Hamana Japanese Raw Aonori Misoshiru.JPG|
Miso soup with raw
aonori Modern yaki, rice and tsukemono by hirotomo in Osaka.jpg|
Okonomiyaki with
aonori powder 岩崎屋の黒焼きそば (33822311413).jpg|
Yakisoba with
aonori powder
Korea In Korea,
parae is eaten as a
namul vegetable. It is also used to make
gim (dried laver sheets). Parae-gamja-jeon 2.jpg|
Parae-gamja-jeon (green laver potato pancake) Paraemuchim (seasoned parae) (Monostroma nitidum).jpg|
Parae-muchim (seasoned green laver) 파래 01 01 2.jpg Jindo Miracle Sea Road Festival 101.JPG|Dried green laver sheets
China In parts of southern China, green laver is added to soups and traditional seafood dishes, especially in coastal regions. == Similar species ==