Good laver should be moist, elastic and colorful. Generally speaking, laver is produced between April and July. Porphyra is produced in Japan, China, South Korea and other places, among which laver produced in Japan has the highest quality and the most expensive price.

Good laver should be moist, elastic and colorful. There is a delicate blue scale on the epidermis of laver, which is soft, fragrant and beautiful in appearance. The skin is soft, a little elastic to the touch, light in taste, and will not feel sticky.

Generally speaking, laver is produced in April-July, during which time you can eat fresh laver with the best taste. Porphyra is produced in Japan, China, South Korea and other places, among which laver produced in Japan has the highest quality and the most expensive price. Japanese laver is particularly delicate, tastes softer, melts in the mouth, and the laver soup is more fragrant. Korean seaweed is also of high quality, light in taste, elastic, not perishable and delicious, and can be used for bibimbap, stir-frying or fried food. Porphyra from China has a thick texture, rough taste and poor cooking resistance, but its price is low, so it is an affordable choice.

In short, if you want to get good laver, you can choose laver produced in different countries according to your own needs. If you choose the right one, you can get delicious laver.