Category: Cooking

I’ve been sick at home for the past few days with what the wife is pleased to refer to as a man-cold but I think is a middling form of bubonic plague: bad enough to keep me from getting out of bed, not bad enough to prevent me surfing the tubes. Anyway, it’s amazing what you can learn when you have the time to follow links to your heart’s content. I won’t go into the details of how I got there, although it was actually rather fun, but anyway, for example, this evening I landed totally serendipitously, after quite a meander from something totally unrelated, on a website of genuine agrobiodiversity interest. It’s about Porphyra. This is a genus of red algae which is very important as food in Japan, where it is know as nori. The Japanese are big eaters of different sorts of seaweed. But Porphyra is the most widely consumed seaweed in the world, and is even farmed. I just had no idea that the stuff you wrap around sushi comes from one (ok, maybe two) particular species, and one so complicated to grow to boot. I wonder if it will all now go for biofuel.