Seaweed

Seaweed grows throughout the world and edible varieties are eaten, in varying quantities, in countries such as Japan, China, Iceland, the British Isles, Scan- dinavia and North America. In Japan, for example, seaweed constitutes one-tenth of the total food consumption, although in most other countries seaweed is only eaten when other food is scarce.

The principal varieties of edible sea-weed are dulse, laver and CARRAGEEN MOSS.

Dulse is dried and chewed in some countries in much the same way as chewing-gum.

Laver (porphyra wnbilicalis), also known as sloke, is found around the coasts of the British Isles and other temperate countries bordering on the Pacific and Atlantic Oceans. To prepare lavcr, thoroughly wash it, then boil in milk for 2 to 3 hours or until it is tender. Boiled laver may be coated in oatmeal, fried and served with bacon and eggs for breakfast.

Lavcr is used, particularly in Japan, in salads, soups, biscuits , stews, preserves, sweetmeats and to wrap around rice.

Carrageen moss, also known as Irish moss, contains a thickening agent called AGAR-AGAR or ISINGLASS which is used as a substitute for gelatine by many vegetarians.

Seaweed is a nutritious food, containing useful amounts of iodine, sodium, potassium, calcium, iron, protein and vitamins

B and C. Cooked with the same care and attention that the Japanese give it, sea-weed can be a delightful vegetable.

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