- Nori - 30 g. bag ( marine ova, laver, Slok, slake ):

Rich in protein and provitamin A, combines well with fried foods.

Algae easy preparation and versatility in the kitchen.

It is essential in oriental dishes such as sushi, rice balls, tasty snacks and nice flavor to cereals, pastas and soups.

A previously roasted or several sheets of nori, passing just a gentle flame, until it is crisp, fragrant aroma of fine and pleasant taste. Undo with hands and sprinkle with seasoning and the dish.

A bit of history:

A few years now, oriental culture, in particular Japan, has gained popularity in Western countries. This popularity has been in all fields, and the cuisine was no exception.

One of the biggest benefits of this expansion is a healthy food habit of consuming algae . This practice is strongly rooted in Japan , the territory with greater per capita consumption of algae, which can reach up to 25% of the diet. The Japan is also the largest producer and exporter in the world for this product.

What really are?

Althoug are becoming increasingly common in restaurants and specialty shops, a large proportion of the population does not know exactly what they are. Well, we can say that the algae are like the sea vegetables , ie, plants that grow in water, both fresh and saltwater.

And seem somewhat strange and unfamiliar, as alien to our world, have the same cycles that land plants. That is, grow, reproduce and die, without having to speak for this sowing, transplanting, fertilizer, irrigation ...

But we must be clear that not all the algae that we are at sea can be used in food. In fact, only some 50 species are edible, of the total of 25,000 hitherto known.

One reason for the differentiation among species is that over 2,000 million years of life have evolved and diversified to adapt to different ecological circumstances of their habitat, or the sea.