Nori

Nori is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It is used chiefly in Japanese cuisine as an ingredient to wrap rolls of sushi or onigiri, in which case the term refers to the dried sheets.

History

The earliest written records of Nori date back to 701 in Japan, during the Nara period. Originally, Nori was scraped from dock pilings, rolled into balls, and dried in the sun, in a process similar to making paper.

Cultivation

Nori is traditionally cultivated in the harbors of Japan. Initially, the algae was scraped off dock pilings, rolled into balls, and dried in the sun, in a process similar to making paper. Today, the commercial product is farmed, processed, toasted, packaged, and sold in standard-size sheets about 18 by 20 cm (7 by 8 in).

Nutritional Value

Nori is a rich source of protein, dietary fiber, vitamins and minerals, including Vitamin A, Vitamin B, Vitamin C, and Vitamin D, as well as iodine, iron, and calcium. It also contains taurine, which can lower cholesterol.

Uses

Nori is commonly used as a wrap for sushi and onigiri. It is also a garnish or flavoring in noodle preparations and soups. It is most typically toasted prior to consumption (yaki-nori). A common secondary product is toasted and flavored nori (ajitsuke-nori), in which a flavoring mixture (variable, but typically soy sauce, sugar, sake, mirin, and seasonings) is applied in combination with the toasting process.

See Also

• Seaweed
• Sushi
• Onigiri
• Japanese Cuisine

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