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Which kinds does the processing of laver basically have?


In the trading process of laver, roasted seaweed is an important participant that occupies half of the territory and has a broad consumer market. Roasted seaweed is one of the most important ingredients for yaki sushi nori, and many Japanese restaurants, sushi restaurants, and hotels demand this delicious and special ingredient. So, how did it come about?

Laver is cultivated in the sea, and when it comes to the harvest season, it can be made into roasted seaweed after collecting from the sea and going through multiple processes.

In the laver industry, laver processing is mainly divided into two major processes: primary processing and secondary processing. The process of washing, shredding, baking, drying, and metal detection after the laver is collected on shore is called processing. Laver after processing into dry laver is easy to store, and fully retains the nutrition and flavor of laver. Since fresh laver is highly perishable, fresh laver needs to be processed in time to avoid wastage. Dried nori, on the other hand, can last up to 10 years if stored properly.

Dried nori is the raw material of many nori products, and through secondary processing, it can be turned into a variety of delicious dishes, such as roasted nori, stuffed nori, nori rolls, etc.

Roasted seaweedr is obtained from dried laver after secondary processing, mainly through specific baking techniques, but also the process of dry laver maturation, therefore, roasted seaweed can be eaten directly, and because no seasoning is added, the original flavor, has a light seafood taste.

In addition to making sushi, there are many ways to eat roasted seaweed, such as rice ball, laver rice, etc., can also be cut and used for Haidas, bibimbap, baking, and eating a variety of ways, delicious and nutritious!