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Ulva intestinalis (C)

U. intestinalis is one of the main components of Japanese “green Nori”. In its dried form it is added to many Japanese soups, and it is often crushed into a powder to be used on a variety of foods. In the coastal areas of Shandong (China), people collect U. intestinalis extensively, using it in bread by mixing with cornmeal; stuffi ng it and meat, after Chao frying, into bread rolls; and making it into a vegetable soup. In the Philippines the species is eaten raw as a salad, as well as in Malaysia, Thailand, Indonesia, and Canada. In Azores (Atlantic Is, Portugal), this species is used in cooking especially for the preparation of “tortas”; and in Korean cuisine is used in various seasonings with sesame oil, and sometimes vinegar; is also eaten in Hawaii.