Difference between Bolvar Porphyra and Korean Porphyra

The difference between Porphyra Boli and Porphyra koraiensis is as follows. Different raw materials and manufacturing processes have different tastes and uses.

1, raw materials and manufacturing processes are different. Kimbap is made of Japanese seaweed, and Korean seaweed is made of Korean seaweed. Porphyra kimbap has been specially treated to make it softer and easier to chew. Korean laver is usually made by simple drying and baking.

2. The taste is different. Porphyra is usually sweeter and saltier than Korean seaweed, which is often salty.

3, different uses, kimbap is usually used as ingredients in Japanese cuisine, such as sushi, hand rolls and so on. Korean seaweed is widely used in Korean cuisine, such as Korean seaweed rice.