Nori Seaweed

Nori (のり in Japanese) is 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 to make washi (traditional Japanese hand-made 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 used to wrap onigiri rice balls and sushi. Seasoned nori is sold in small rectangular slices and is popular as an accompaniment for rice.

Nori seaweed is rich in protein and dietary fiber. Lipids in nori contain a high amount of EPA, which contributes to improved 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 promote bone and vision health, energy metabolism, improved immunity, and has 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 and helps improve gut health.
Cook with nori by adding it to dishes like onigiri rice balls, hand-rolled sushi, and isobe-age (fried foods wrapped in seaweed) to easily increase the nutritional value.

Nori seaweed readily absorbs moisture. Store in an airtight container after opening. It can be stored at room temperature for up to one month, in the refrigerator for about 3 to 4 months, and in the freezer for about six months.

Nori seaweed is also eaten in China and Korea, although the taste and shape of these varieties differ from those commonly found in Japan. 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.