Ingredients, dishes and drinks from Japan by Ad Blankestijn

Sunday, July 10, 2011


Dried seaweed ("Purple laver").  のり、海苔。Porphyra.

Best known as a wrapper for sushi and onigiri. Nori has a fresh, crisp taste.

Nori is the most important product from marine culture in Japan. In the sea, the thin, flat blades are reddish. They are very nutritious (30-50% protein content, also containing various vitamins).

They are dried into sheets and then toasted. During processing, most of the salt is washed away. Nori has a characteristic taste of amino acids. Japan produces about 10 billion nori sheets (20×20 cm) a year!

  • As wrappers for onigiri and sushi
  • Small rectangular sheets of nori are eaten on top of the rice at breakfast or dinner.
  • Nori may also be shredded on top of the rice. This is a form of furikake. Nori furikake is pre-mixed with salt and sesame.
  • Also used as a garnish in many Japanese dishes, from noodles to soups.
  • A nori sheet can be used in tempura.
  • "Ajitsukenori" is nori that has been flavored with soy sauce and sugar.
  • Nori-tsukudani is a soy sauce-flavored paste of nori.
Nori is a rich source of iron, calcium, vitamin A, B, C1, iodine, protein and fiber and is considered a health food in the U.S.

[Nori, photo from Wikipedia]