Nori Seaweed

Nori (のり in Japanese) is a processed food made from seaweed. It mainly refers to sheets of nori, which are made by cutting seaweed into small pieces, washing it with water, and then straining and drying it like one would with washi paper. Other types include powdered green nori used for okonomiyaki and takoyaki, as well as flakes made by drying rock nori that grows naturally on rocks. There are two types of nori sheets: grilled nori, which is grilled as is, and seasoned nori, which is grilled and seasoned with soy sauce or sugar. Grilled nori is essential for wrapping onigiri rice balls and sushi. Seasoned nori is sold in small cuts and is popular as a side dish for rice.

Nori seaweed is rich in protein and dietary fiber. The lipids in nori contain a lot of EPA, which contributes to improving blood flow. In addition, nori is rich in potassium, calcium, iron, zinc, iodine, beta-carotene, B vitamins, vitamin C, and vitamin E. Nori seaweed contains many nutrients that are useful for bone and vision health, energy metabolism, improving immunity, and antioxidant properties. One of its most distinctive features is its high iodine content, which plays an important role in supporting thyroid function. Nori contains 1/3 of its weight in dietary fiber, about 30% of which is water-soluble dietary fiber; this helps improve the intestinal environment.
Cooking with nori by adding it to dishes like onigiri, hand-rolled sushi, and isobeage (fried foods wrapped in seaweed) can easily increase the nutritional value.

Nori gets moist easily, so store it in an airtight container after opening. It can be stored at room temperature for about one month, in the refrigerator for about 3-4 months, and in the freezer for about six months.

Nori seaweed is also eaten in China and Korea, although the taste and shape are different. British nori is a paste-like seaweed called Laverbread, and it is said to be made from the same seaweed used to make nori in Japan.