Purple nori

Closely related to the traditional Japanese nori, the universal sea vegetable in Japan. Not a strongly flavoured vegetable, it has a light oystery nuttiness and a very delicate texture. It need not be cooked for any length of time. May be dipped in tempura batter (Japanese coating batter for deep-frying), mixed into a stir fry of vegetables, added to casseroles and stews, and both delicate and robust broths. Chop finely and add direct to the soup just before serving. The richest in food value of all the sea vegetables. Very long boiling produces a paste: laverbread in Devon and Wales, nori-tskudani in Japanese.