This highly nutritious dried seaweed comes in tissue-thin sheets about 7 1/2 inches square. It has a fresh, tangy-sweet flavor and a dark purple color, which is why it's also called purple laver. The Chinese name for this seaweed is jee choy, which means "purple vegetable." Before using, laver must be soaked in cold water. After an hour of soaking, it doubles in size. Laver is often used in soups. Strips of it can also be deep-fried and served as an appetizer.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Leaf Lard Crust
- Tea Leaf Shrimp
- Fall Leaf Cookies
- Banana-Leaf Wrapped Steamed Fresh Cod with Udon Noodles in a Mushroom Dashi Broth
- Banana Leaf Mahi Mahi With Citrus and Chiles
Related Content From Cooking Channel
- Live Apple Pie
- Grilled Swordfish with White Bean Relish and Potato Skordalia
- Seared Magret Duck Breasts with Duck Fat, Pan-Roasted Fingerling Potatoes, Haricots Verts and a Balsamic Cherry Reduction
- Charlotte's Pan-Roasted Latin Style Garlic Soup
- Lamb Meatballs in Almond Sauce