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What is the black stuff wrapped in sushi?

Nori is common in Japanese cuisine: most notably sushi. If you've ever had “maki”, or sushi rolls, you've eaten nori: it's the black, thin sheet that wraps the sushi roll together. Naturally salty with a mild sea-like taste, it has a savory, “umami” flavor.

precisionnutrition.com - Nori Recipe & Nutrition - Precision Nutrition's Encyclopedia of Food

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The Encyclopedia of Food is part of the Precision Nutrition Network

At a Glance Nori is a dehydrated, pressed seaweed that comes in thin, paper-like sheets. It has a mild, sea-like flavor, and is a natural source of iodine and B12, as well as other micronutrients such as vitamin C, magnesium, and potassium. Most commonly used in sushi, nori can be added to other dishes to provide some crisp texture and an extra dose of nutrients. Roasted and seasoned, nori makes for a great stand-alone snack. Overview Nori is a dehydrated, pressed seaweed of the edible red algae species. This sea vegetable is grown in the waters off Japan, Korea, and China. Nori is common in Japanese cuisine: most notably sushi. If you’ve ever had “maki”, or sushi rolls, you’ve eaten nori: it’s the black, thin sheet that wraps the sushi roll together. Naturally salty with a mild sea-like taste, it has a savory, “umami” flavor. Identification Nori is black and comes in paper-like sheets. Unlike some kinds of seaweed, it’s smooth and thin in texture, with a mild smell and flavor. Because there are many kinds of seaweed available, check the package to be sure you are buying nori. Note that nori is sometimes called “Laver seaweed”. Nutrition Info Nori is very low in calories. Ten sheets of nori (approximately 26 grams) contains only 9 calories as well as 1.5 grams of protein, 1.3 grams of carbohydrates, 0.1 grams of fiber, and 0.1 grams of sugar. Because it absorbs the minerals in which it is grown, nori offers a host of vitamins and minerals including iodine, vitamin C, potassium, vitamin A, magnesium, calcium, iron, zinc, and even vitamin B12 (rare in plant foods). Selection When looking for nori, head to the Asian section of your supermarket. You may also try a health foods store or an Asian market if you have trouble finding it. When buying, check the expiry date on the package to make sure it’s fresh. Depending on how you plan to eat the seaweed, one option is pre-seasoned nori, often packaged and marketed as “seaweed snacks,” or “roasted seaweed”. These come in small, easy to eat sheets. (Note: be aware that these often contain added ingredients such as oil and salt. Check the ingredients list first so you know what you’re buying.) Storage Keep nori in a cool, dark place such as your pantry. Stored properly in an unopened package, it will usually last for about six months. Nori is best used within several days of opening, as it will start to turn stale after being exposed to air. Stale nori is chewy rather than crisp. After opening, keep nori in a sealable plastic bag and use as soon as possible. Preparation Use nori to make your own sushi, use nori sheets as a wrap for sandwiches, or slice into thin ribbons and use as a topping for salad, rice dishes, fish, noodles, or soup. To make your own ‘seaweed snacks,’ lightly brush the nori with water. Add a sprinkle of extra flavoring if you like (e.g. sesame seeds, sea salt, and / or wasabi powder) and bake in an oven on low – about 10 to 15 minutes at 250 degrees Fahrenheit. The nori will come out crisp and crunchy.

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Do you cook perilla leaves?

It's called Kkaennipjjim (깻잎찜), steamed perilla leaves. The key is in the timing, removing from the heat after 3 minutes to let them cook in the pan. If they are on direct heat for too long, the leaves go tough, wrinkly, and they will be shrunk! This way they are smooth and soft and keep their gorgeous green color.

maangchi.com - Steamed perilla leaves (Kkaennipjjim) recipe by Maangchi

Hello everybody! I know some of you are growing perilla leaves (Kkaennip, 깻잎 in Korean) in your garden. I’ve been so interested in reading all your garden stories every year, and seeing your photos of your big green perilla leaves! I have a small patio in my apartment in New York City, and you guys inspired me to grow my own kkaennip since last year. It’s so fun checking my kkaennip every morning to see how much they’ve grown since the day before, and harvesting the biggest leaves. Today I’m going to show you a recipe you can use for your perilla leaves. It’s a simple recipe, but once you see how it’s done you’ll be doing it all the time. It’s called Kkaennipjjim (깻잎찜), steamed perilla leaves. The key is in the timing, removing from the heat after 3 minutes to let them cook in the pan. If they are on direct heat for too long, the leaves go tough, wrinkly, and they will be shrunk! This way they are smooth and soft and keep their gorgeous green color. And of course delicious! Vegetarians can use 3 tablespoons soy sauce and skip the fish sauce altogether. And if you don’t grow your own kkaennip you can buy them in a Korean grocery store. Enjoy my recipe and enjoy your summer!

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