Dried Purple Laver (Zi Cai)
ワンタンスープの最強の相棒！磯の香りが弾ける「円盤海苔」
Description
Unlike JP sheet Nori, this is harvested sea laver (Porphyra) dried raw into a disc (Frisbee) shape without mincing. In China, 'Zi Cai Dan Hua Tang' (Nori Egg Soup) is the absolute staple soup, and it's always added to Wonton soup alongside baby shrimp (Xia Pi), releasing an intense ocean broth.
Classification: Everyone, Ingredient, Seaweed, Dry Goods, Zi Cai, Nori, For Soup, Wonton, Topping
Shops selling Dried Purple Laver (Zi Cai)
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The How to use section below is a general reference, not instructions from the listed shops.
How to use
Ingredients
- Purple laver(Porphyra/Pyropia)
Instructions
- [Typical Uses]
- [Zi Cai Dan Hua Tang (Quick Nori Egg Soup)]: Boil water, add hand-torn Zi Cai, beaten egg, scallion, chicken bouillon, and sesame oil. The most frequently made soup in Chinese homes nationwide.
- Float in Wonton (Xiao Hun Tun) soup.
- Deep-fry as a snack.
Learn more Substitutes, pairings, tips
Key spices
Fibers are slightly thicker than JP Nori; doesn't melt in hot water、retaining a crisp texture
Substitutes at Japanese supermarkets
Can be perfectly substituted with JP 'Dried Iwanori' or 'Aosa Nori'
Pairing
Nori Egg Soup / Wonton Soup / Mini Wontons
Trivia
Cannot be wrapped around rice balls like JP sheet Nori. Leveraging its trait of 'releasing the ultimate broth just by putting in hot water', it continually supports Chinese tables as an instant soup ingredient.
Eating tips & etiquette
Sold in Asian stores as giant circular discs like vinyl records packed in bags. Tear off the required amount by hand or scissors when using.
Allergen
None