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Green laver (/ˈleɪvər,ˈlɑːvər/), known asaonori (アオノリ;青海苔) in Japan,sea cabbage (海白菜) orhutai (滸苔) in China, andparae (파래) andkim (김) in Korean, is a type of edible greenseaweed, including species from the generaMonostroma andUlva (Ulva prolifera,Ulva pertusa,Ulva intestinalis). It is commercially cultivated in some bay areas in Japan, Korea, andTaiwan, such asIse Bay. It is rich in minerals such ascalcium,magnesium,lithium,vitamins, andamino acids such asmethionine. It is also calledaosa (アオサ,Ulva pertusa) in some places in Japan.[1]
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It is used in its dried form for Japanesesoups,tempura, and material for manufacturing driednori andtsukudani and rice. It is also used in a powdered form, often blended withUlva species ofUlvaceae as its production is limited.
It is used commonly for flavouring of someJapanese foods, usually by sprinkling the powder on the hot food, for its aroma:
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In Korea,parae is eaten as anamul vegetable. It is also used to makegim (dried laver sheets).
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Green laver shares the name "laver" withPorphyra umbilicalis, a red seaweed, which is harvested from the coasts of Scotland, Wales, and Ireland and used to preparelaverbread.[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 speciesPorphyra atropurpurea is considered a great delicacy, calledLimu luau".[2]
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