Seaweed is a littoral alga, is edible and has a high content of dietary minerals, particularly iodine and iron. Seaweed is widely consumed in East Asia where it is known as gim in Korea and nori in Japan. In Wales, seaweed is used for making seaweedbread, a traditional Welsh dish. Seaweed as food is also commonly found around the west coast of Britain and east coast of Ireland along the Irish Sea.
What kind of Seaweed
There are about ten varieties of seaweed in Korea. The most common are chamseaweed (Porphyra tenera) and bangsamuni seaweed (Porphyra yezoensis). Others include dungeun seaweed (Porphyra kuniedai), dungeun dolseaweed (Porphyra suboriculata), and momuni seaweed (Porphyra seriata).
The well-known Korean seaweed is "Gim". There are also some different kinds of seaweed such as "Mi-yeok", "Dasima".
The earliest mention of seaweed is recorded in the Samgukyoosa, a document created during the Goryeo era documenting the history of the Three Kingdoms Period of Korean history covering 57 BCE to 668. The Samgukyoosa contains passages that record seaweed having been used as part of the dowry for Shilla royalty. It is conjectured, however, that seaweed of this period was harvested from rocks and driftwood rather than being cultivated.
From the mid-Joseon period there are records of seaweed in 15th century documents Gyeongsangdo Jiriji and Sinjeung Donggukyeojiseungram. Seaweed is recorded as a regional delicacy.
How to Produce
Seaweed is known to grow well in sea water between 5°C (41°F) and 8°C(47°F), so seaweed collection is usually done between December and January. Seaweed that has been grown for 50 days is considered best for consumption, as the color and flavor are at their best.
Production and processing of seaweed is an advanced form of agriculture. The biology of Porphyra, although complicated, is well understood, and this knowledge is used to control the production process.
Seaweed is known to be abundant in protein and vitamins, especially vitamins A, B1, B2, B6, and B12. It is also known to have a high content of mineral salts, particularly iodine and iron, and essential amino acids and properties that dispose of cholesterol, earning its reputation as a "healthy food".
Seaweed is an all natural food source in a healthy diet. Seaweed has been used in herbal and Chinese medicine for years to restore health, relieve pain and delay aging. Some healing benefits for your body include a weight-loss aid, thyroid balancer, intestinal cleanser, cardiovascular health plus it improves the strength and integrity of your blood vessels.
How to make organic seaweed
Farming takes place in the sea where the Porphyra plants grow attached to nets suspended at the sea surface and where the farmers operate from boats. The plants grow rapidly, requiring about 45 days from "seeding" until the first harvest. Multiple harvests can be taken from a single seeding, typically at about ten-day intervals. Harvesting is accomplished using mechanical harvesters of a variety of configurations. Processing of raw product is mostly accomplished by highly automated machines that accurately duplicate traditional manual processing steps, but with much improved efficiency and consistency. The final product is a paper-thin, black, dried sheet of approximately 18 × 20 cm (7 × 8 in) and 3 grams (0.11 oz) in weight.
Ready to try?
Sea's Gift Seaweed Snacks
is a brand name of the authentic Korean seaweed snacks by Jayone Foods, Inc. since 2000. Sea's Gift seaweed products are perfect healthy snacks for kids, students, and adults of all ages. It is a good source of iodine, mineral as well as vitamins.
Harvested from the abundant depths of the sea, seaweeds offer a tremendous range of therapeutic possibilities. A little seaweed each day provides a simple and economical way for people to enjoy the numerous benefits of seaweeds.
Great taste and Fun to eat! Once you start it, you will love it!