Elizabeth Andoh, “Kansha: Celebrating Japan’s Vegan and Vegetarian Traditions”, 2010 was the topic of an earlier blog post.
Here I present: Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 PART TWO (II). Seaweed are non-tracheophyte (or simply “algae”).
Algae (Sea Greens) “seaweed” 海藻 “kaisou” are popular in Japan. There three algae by colors: Brown Algae (arame, hijiki, kombu, wakame). Red Algae (agar-agar, dulse, nori, ogo).
Green Algae (umibudo, chorella, spirulina).
In the table BELOW, brown, red and green algae are numbers #8, #9, and #10.
In contrast, to cooking with tracheophytes (numbers #1, #2, #3, #4) is exotic cookery.
For example, #1 Angiosperms both #A and #B are commonplace in cookery. #1-A is monocots: corn, rice, wheat, onions; #1-B is dicots: sugarbeet, potato, lettuce, carrots.
Corn, rice, wheat, onion; and, sugarbeet, potato, lettuce, carrot
are common foods in cookery.
| I. | Tracheophyte |
| 1.. Angiosperm | |
| A. Monocot (corn, rice, wheat, onion). | |
| B. Dicot (sugarbeet, potato, lettuce, carrot). | |
| C. Magnolid (avocado, cinnamon, nutmeg, black pepper). | |
| 2.. Gymnosperm | |
| A. Pinophyte (pine nuts). | |
| B. Ginkgophyte (ginkgo). | |
| C. Ferns (fiddleheads). | |
| 3.. Bryophyte | |
| A. Hornwort | |
| B. Mosses | |
| C. Liverwort | |
| 4.. Embryophyte | |
| II. | Non-Tracheophyte |
| 5. Charophyte Algae | |
| 6. Stretophyte Algae | |
| 7. Prasinophyte (marine algae). | |
| 8. Brown Algae (arame, hijiki, kombu, wakame). | |
| 9. Red Algae (agar, dulse, nori, ogo). | |
| 10. Green Algae (umbudo). | |
| 11. Eukaryote (chorella). | |
| 12. Prokaryote (spirullina). |
Algae commonly used in Japanese cookery are shown ABOVE. Agar, arame, nori, wakame, dulse, and kombu are found in any Japanese kitchen.
Here I presented: Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 PART TWO (II).
SUMMARY
BELOW is a diagram of “Food Consumption Behavior”. The reasons that different recipes are choosen are complex for any individual.
The table ATOP of vegetables has monocots and dicots listed first. However, monocots (corn, rice, wheat, onion); and dicots (sugarbeet, potato, lettuce, carrot) — provided to be limiting. Japanese cuisine uses sea veggies with land plants.
Nicole Pisani & Kate Adams, “The Seaweed Cookbook”, 2019 is valuable for those of us that are not Japanese, but like Japanese foods.
Food consumption behavior of edible photosynthetic foods should include both land and seafood.
This is not a matter of vegetarianism. The ecology of Japanese cuisine uses land and seafoods locality.
Ecology is fundamental to the farming of sea and catching fishes; and, the locality of locally-sourced foods is traditional in Japan.
Amy Cramer & Lisa McComsey, “Seagan Eating: “The Lure of a Healthy, Sustainable ‘Seafood-plus-Vegan’ Diet”, 2016 was the topic of an earlier blog post.
