Nori

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Nori - 海苔
Nori.jpg
Nori from different manufacturers, the small cut leaves are flavored with sesame oil and spices.
Nori for Sushi micro photo 200x.jpg
Nori sheets under the microscope - 200 × magnification

Nori ( Japanese 海苔 , kana の り ) refers to edible seaweed that is sold as dried, later roasted, square, paper-like leaves. For this purpose, mostly leaf-like red algae of the genera Porphyra and Pyropia are used, in particular Pyropia yezoensis and Pyropia tenera . Among other things, they are used to make sushi rolls. Certain green varieties from other types of algae are called aonori .

history

The earliest written source for the use of nori from Porphyra and Pyropia species in Japan is the Taihō Code from AD 701, which lists 30 types of seafood that were to be paid to the emperor as annual taxes. Nori was classified under it in the highest tax bracket. During the Heian period , nori was reserved for the nobility and could not be purchased in public markets. In the Edo period , nori became an essential ingredient in makizushi . In Shinagawa , porphyra species were used to make hoshi-nori , which is now known throughout Japan and is still produced in the same way. In 1717, the cultivation of Porphyra species began because the natural occurrence decreased due to the water pollution due to the increasing population of Edo .

Cultivation

The seaweed used as nori comes from cultures , mainly in Japan , but also in Korea . In Japan, the cultivation of algae for food purposes is an important industry. Nori is the most important type of seaweed in Japanese cuisine . Korean nori ( kor. 김 gim ), which is used for gimbap , is almost identical to the Japanese one, but is usually a lot cheaper in Europe. The variety used in Chinese cuisine is called Zǐcài ( 紫菜 ) in Chinese , not to be confused with the Kombu , also known as Konbu, which is mostly imported from Japan .

use

Nori is used for many types of sushi. It forms the outer layer of sushi rolls ( Maki-Zushi , 巻 き 寿司 , kana ま き ず し ) and boat sushi ( Gunkan-Zushi ). As temaki ( 手 巻 き , kana て ま き ), nori leaves are rolled into cone-shaped bags and filled with rice, vegetables and fish . For nigirizushi ( 握 り 寿司 , kana に ぎ り ず し ), hand-formed, topped sushi, a nori strip is sometimes used to "tie" the topping on the sushi and for onigiri ( お 握 り ) a nori sheet is placed around it to make the rice ball better to be able to grab. Rice crackers ( senbei ) with small nori sheets folded around them are eaten as snacks. Cooked with soy sauce and sweet rice wine to a thick mass ( nori-tsukudani ), nori serves as a seasoning ingredient for cooked rice; For this type of preparation, Monostroma , not Porphyra or Pyropia species are mostly used. Cut or crumbled into fine strips, nori is also part of various Japanese spice mixes that give fish dishes, soups, salads and omelettes a characteristic, strong, spicy taste. It is also used in furikake . Other typical ingredients of such mixtures include roasted sesame and sea ​​salt . The same algae is known as mutachi when crushed .

The trend towards sushi dishes in particular contributes to their general growing popularity in Europe and America.

Health aspects

Due to their sometimes very high iodine content (iodine), the algae should only be consumed in moderation and should be avoided if the thyroid is overactive . In search of possibly suitable sources of vitamin B 12 for vegetarians who avoid not only foods of animal origin but also vitamin- supplemented foods, Watanabe et al. on the Korean red alga ( Porphyra sp. ). According to a calculation by the authors from 2014, the daily consumption of 4 g of the dried seaweed, which in this form is also known under the culinary name nori , could cover a vitamin requirement of 2.4 µg. This statement is based on data published in 2009 from an in vitro digestion simulation performed with dried Porphyra sp. was carried out. The authors checked the bioactivity of freeze-dried Porphyra yezoensis in an animal experiment that was published in 2001. As early as 1991, Dagnelie et al. Among other things, Nori was tested on vitamin B 12 -deficient children and a further increase in the mean individual erythrocyte volume was observed. The authors concluded from this that the bioavailability of the cobalamin from nori, among others, was questionable. They found it unjustified to recommend algae and “other plant foods” as a safe source of vitamin B 12 .

Web links

Commons : Nori  - collection of images

Individual evidence

  1. ↑ Ole G. Mouritsen, Prannie Rhatigan, José Lucas Pérez-Lloréns: World cuisine of seaweeds: Science meets gastronomy give an incorrect year (701 BC) for the “Tahio Codex” (correct: Taihō Codex ) . In: International Journal of Gastronomy and Food Science . tape 14 , 2018, p. 56 , doi : 10.1016 / j.ijgfs.2018.09.002 (English). Correct and more detailed: Kazutosi Nisizawa, Hiroyuki Noda, Ryo Kikuchi, Tadaharu Watanabe: The main seaweed foods in Japan . In: Hydrobiologia . tape 151 , no. 1 , 1987, pp. 5 , doi : 10.1007 / BF00046102 (English).
  2. ↑ Nori Cultivation , Michael Guiry: The Seaweed Site. Information on marine algae.
  3. ↑ Ole G. Mouritsen, Prannie Rhatigan, José Lucas Pérez-Lloréns: World cuisine of seaweeds: Science meets gastronomy . In: International Journal of Gastronomy and Food Science . tape 14 , 2018, p. 57 , doi : 10.1016 / j.ijgfs.2018.09.002 (English).
  4. ↑ Fumio Watanabe, Yukinori Yabuta, Tomohiro Bito, Fei Teng: Vitamin B 12 -containing plant food sources for vegetarians. In: Nutrients. 6 (5), May 2014, pp. 1861–1873. doi: 10.3390 / nu6051861 PMID 24803097 .
  5. ↑ PC Dagnelie, WA van Staveren, H. van den Berg: Vitamin B-12 from algae appears not to be bioavailable. In: American Journal of Clinical Nutrition. 53 (4), Apr 1991, p. 988. PMID 2000824 .