Noori algae are those we commonly see used in the preparation of sushi, a typical Japanese dish; the thin dark veils are produced using various algae of the Porphyra genus, widespread in all oceans; in Japan and China the production of noori algae is so high that porphyra, once simply harvested from the sea, is now cultivated on large nets left floating under the surface of the water.
They are algae very widespread, also in Europe, not only in the sea, but also on our tables, and also in dishes not strictly of Japanese origin.
The algae for sushi are sold in sheets, these sheets are produced as if it were paper, or the porphyra of various species is collected, washed, shredded in large containers with water, and then placed on large and thin sieves, on which then it is dried in the sun or in heated rooms, just as it happens for sheets of paper prepared by hand.
These algae are now available in Italy not only in traditional sheets, but also in flakes, dried; the sheets are used to prepare rolls and other types of appetizers, moistening with the foods with which they come into contact, they become soft and almost gelatinous. The flaky algae, on the other hand, are eaten dry, or even after being soaked in water, to prepare soups or aromatic salads.
The properties of noori algae
Surely the first reason why we should include these algae in our diet lies in the fact that they are tasty and delicate, in short, they are good; besides this they are a great source of iodine, but also of a thousand other beneficial substances.
These algae are very rich in mineral salts and vitamins, in addition to this they also contain essential amino acids, fatty acids, fibers.
It seems to be an excellent remineralizing and a rich source of vitamin C and beta-carotene, as well as containing substances that allow a better metabolism of fats, with a consequent decrease in bad cholesterol in the blood.