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Gim (also known as Nori in Japanese) is a type of edible seaweed used in various Asian cuisines, particularly in Korean cuisine and Japanese cuisine. It is often used as a wrap for sushi and onigiri, and is also a common ingredient in soups and stews.

History

The cultivation of gim in Korea dates back to the Goryeo period, when it was harvested from the wild and used as a food source and a tribute to the royal court. The commercial cultivation of gim began in the late 19th century, and today it is a major industry in Korea, with the country being one of the largest producers of gim in the world.

Production

Gim is produced by seeding nets with the spores of the seaweed and then placing these nets in the sea, where the seaweed grows. After a period of growth, the seaweed is harvested, washed, and then dried in sheets. The dried sheets of gim are then roasted and seasoned, often with sesame oil and salt, before being cut into smaller pieces for sale.

Culinary Uses

In Korean cuisine, gim is often served as a side dish, known as banchan, or used as a wrap for rice and other ingredients in dishes such as gimbap. It is also a common ingredient in soups and stews, where it adds a rich, umami flavor.

In Japanese cuisine, gim, known as nori, is most commonly used as a wrap for sushi and onigiri. It is also used in a variety of other dishes, including ramen, miso soup, and tempura.

Nutrition

Gim is rich in vitamin A, vitamin C, calcium, and iron, and is also a good source of protein and fiber. It also contains iodine, which is essential for healthy thyroid function.

See Also

• Seaweed
• Korean cuisine
• Japanese cuisine
• Sushi
• Onigiri
• Gimbap

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