# tulisan colour oren akan membawa anda ke link rahsia.eceh.
kalau sebelum ni aku cakap pasal makanan yang aku taknak makan dan tak akan cuba untuk makan, harini aku nak gtau sikit makanan yang aku pernah makan dan memang aku elakkan untuk makan lepas ; bermula lebih kurang 2 tahun lepas.
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| comel nye! |
onigiri. eh bukan onigiri yang aku tanak makan lah. tapi seaweed yang membaluti tu. masa mula-mula datang jepun dulu, tengahari je makan onigiri beli kat coop. yela, awal2 dulu mane la rajin nak masak. mane la rajin nak balik masak tengahari. paling2 mantap pon goreng telur mata kerbau + goreng sosej, makan ngan kicap.sedap.simple.kenyang. ha ha ha
dan aku makan onigiri ni sampai aku tahun 2 kot. hari2 makan onigiri. kira macam buat alas perut kalau ade kelas pagi2 buta. tapi aku tak makan yang macam gambar kat atas tu, aku makan yang macam ni je sokmo2 pong.
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| juadah berbuka puasa sebelum tengok pertunjukan bunga api. |
tapi itu dulu. sekarang ni aku tak boleh nak bau langsung seaweed yang membaluti onigiri tu. orang makan kat sebelah pon kalau aku dah bau seaweed ni memang aku akan tutup hidung. serius takleh bau. dah la makanan jepun ni suka betul letak, tabur2 seaweed ni. semua lah nak letak. kalau makan sushi yang gulung2 pun aku akan buang bagi orang lain makan. haha
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| gambar hiasan aku curik dari google |
kalau dalam makanan jepun yang lain memang aku akan buang sehabis mungkin. dah takleh nak telan. bau len macam dah. tekak aku xleyh terima kekeke.
meh kita baca info dr miss wiki sket.
Nori (海苔) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensisand P. tenera, sometimes called laver.[1] Finished products are made by a shredding and rack-drying process that resemblespapermaking. Japan, Korea, and China are the current major producers of nori, with total production valued at up to US$2 billion per year.
Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices, and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored pastenoritsukudani (海苔佃煮).
Nori is a source of vitamin A, B, C1, iodine, protein (1/5 of milk <100 ml>, 1/5 of an egg), fiber (31.2 mg/100 g), and carotene. It also contains a great deal of calcium and iron. For example, 100 g of dry yaki-nori has 41.4 g of protein, 3.7 g fat, 44.3 g carbohydrate, 280 mg of calcium, 300 mg magnesium, 2.4 mg potassium, 3.6 mg zinc, and 11.4 mg of iron.[citation needed]Vitamins in 100 g dry yaki-nori are, for example, 27.0 μg carotin, 4.6 mg vitamin E, 390 μg vitamin K, 0.69 mg vitamin B1, 2.33 mg vitamin B2, 11.7 mg niacin, 0.59 mg vitamin B6, 57.6 μgvitamin B12, 1.90 μg folic acid, 1.18 mg pantothenic acid, and 210 mg vitamin C.[citation needed]1/3 of dry nori consists of dietary fiber. Also other seaweeds consists roughly 1/3 of dietary fiber.[citation needed] The amount of carbohydrates in dry nori consists of digestible sugar and starch and also indigestible dietary fiber which explains the clashing amount of 41 g protein, 44 g carbohydrates, and 30 g to 40 g dietary fiber.[citation needed]The amount of contents differ slightly because of season, time of harvesting, temperature, and nutrients available in the sea water and also the streaming which transports fresh nutrients.
p/s : selalunye benda yang byk bagi kebaikan la yang selalu kita tolak jauh2. kenapa ek?
