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- 01: 名前：Juan投稿日：2021/10/10(日) 12:11
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Indeed, nori has incredibly high concentration of inosinate and glutamic acid - two molecules responsible for umami flavour. Because nori gives dishes such a big whack of flavour, it has a diverse use in Japanese cuisine. Nori is used as a base for furikake - a confetti-like garnish, often enhanced with chilli, sesame seeds and bonito flakes, and sprinkled over bowls of rice. Another popular use is in tsukudani seaweed paste - a traditional condiment used to flavour everything from noodle dishes to fish.
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