Although region-dependent, this edible seaweed is commonly harvested from late December through to April.
In addition to carotene and vitamins C, B1, B2 and B12, nori seaweed is rich in minerals such as potassium, phosphorus, calcium and iodine. It is also abundant in the umami components of glutamic acid and inosinic acid.
Connoisseur selection / storage
Select nori seaweed that is dark green in color, flat without indentations and of uniform thickness. Store in an airtight container with dessicant in a dark and dry place, and use up quickly. For storage in a refigerator or freezer, returning to room temperature before opening the storage container will help prevent absorption of moisture.
Although most often recognized as the wrapper of rice balls, nori seaweed is also used as a topping on salads, other dressed dishes, pastas and soups. It also adds great flavor when combined with other ingredients in Japanese-style omelets, fried pork rolls and other dishes.