海藻の基本情報
“Seaweed from the Monostromataceae family of the Ulvales order (green algae) is primarily used as an ingredient for “”nori tsukudani,”” a seaweed relish. Its texture is thin and soft, offering a very pleasant mouthfeel. It can also be consumed raw as an ingredient in miso soup and other dishes.”
Hitoe-gusa contains a balanced mix of nutrients, including dietary fiber, proteins, minerals, Vitamin A, and the Vitamin B complex. It is particularly rich in Vitamin A, especially in β-carotene, known for its skin-beautifying effects, making its content among the highest in seaweeds.
| Per 100g | Energy kcal |
Protein g |
Fat g |
Carbohydrates g |
Dietary Fiber g |
Salt Equivalen g |
|---|---|---|---|---|---|---|
| Hitoe-gusa (Sun-dried) |
172 | 16.6 | 1.0 | 46.3 | 44.2 | 11.4 |
Many seaweeds of the Ulvales order commonly grow in large quantities in the upper intertidal zone. Since ancient times, they have been used as food and are known as “Aasa” in Okinawa. Generally, “nori tsukudani” (seaweed relish) sold in stores primarily uses Hitoe-gusa as its raw material. Hitoe-gusa is actively cultivated in various regions, including Mie Prefecture (Ise-Shima area) and Shizuoka Prefecture (Lake Hamana), among others.
