Several kinds of dried sea weed are generally available on the market in Japan.
Komb, Wakame, Nori (Uppurui-nori/Susabi-nori), Hijiki......
From left to light.
Kayamonori : 茅藻海苔 : カヤモノリ〈ムギワラノリ/ジンジノリ/ナノリ/カイノリ/ガネガス〉
Habanori : 羽葉海苔 : ハバノリ〈ハバ/ハンバノリ/カシカメ〉
Funori : 布海苔 : フノリ
Funori
[Preparation] Soak them in water. It is enough to reconstitute them even ten minutes.
[Preparation] Soak them in water. It is enough to reconstitute them even ten minutes.
Illuminated them. Their right figure appeared.
[Eat] Sashimi garnish. Serve with raw fishes.
Into Miso soup.
Kayamonori and Habanori
[Preparation] Parch them lightly.
Their color change from dark green to bright green, their preparation is finished.
[Eat]
Kayamonori
Crumb them up. They have salty taste.
Habanori
With soy sauce.
I like them. They are rustic food.
And they are available only during season.
I bought these 3 sea weeds at Hiwasa Tokushima Prefecture in Japan. Here.