Funori

Gloiopeltis furcata, G. tenax

seaweed

Thin dried red seaweeds, rehydrated in miso soup or in salads; boiled, they give a glue.

Origin

Coasts of Japan and Korea

Season (United States)

all year round

Preparation

A small dried pinch is rehydrated for a few minutes in cold water, then added to the soup just before serving.

Molecules

Seaweed polysaccharidesIn small amounts, not counted Iodine

Did you know?

Its glue was used to starch linen and is still used to restore old papers and paintings.