Nori

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Shinagawa nori Utagawa Kuniyoshi 1864

FMIB 53529 On etale l'Asaksanori en plein air pour le fair secher

Gokasyo Port Nori cultivation ac (1)

Nori making, Mishima Island

小料理バルさくら 特製おにぎり

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Nori for Sushi micro photo 200x

Nori is the Japanese name for edible seaweed species of the red algae genus Pyropia, including Pyropia yezoensis and Pyropia tenera. It is commonly used in Japanese cuisine, particularly as an ingredient in sushi and onigiri, where it is used to wrap or contain the rice and other ingredients. Nori is also a popular snack food.

Production

Nori is produced by a process of shredding the seaweed and then pressing it into thin sheets, which are then dried. The traditional method of production involves harvesting the seaweed, washing it, and then spreading it on bamboo frames to dry in the sun. Modern production methods often use mechanized processes to increase efficiency and consistency.

Nutritional Value

Nori is highly nutritious, containing significant amounts of vitamins such as vitamin A, vitamin B, and vitamin C. It is also rich in minerals like iodine, iron, and calcium. Additionally, nori is a good source of protein and dietary fiber.

Culinary Uses

Nori is most famously used in sushi, where it is used to wrap rolls of rice, fish, and vegetables. It is also used in onigiri, which are rice balls often wrapped in nori. Nori can be eaten as a snack, often seasoned with soy sauce and sesame oil. It is also used as a garnish or flavoring in various dishes, including soups and salads.

Types of Nori

There are several types of nori, including:

• Ariake Nori: Known for its high quality, it is harvested from the Ariake Sea in Japan.
• Yaki Nori: This is roasted nori, commonly used for sushi.
• Aonori: A type of green nori used as a seasoning.

Related Pages

• Sushi
• Onigiri
• Seaweed
• Japanese cuisine
• Pyropia

See Also

• Wakame
• Kombu
• Hijiki

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