Information About Nori Seaweed

Nori enclosing sushi rolls

Nori comes from a type of algae called Porphyra. Initially harvested naturally, this seaweed has been cultivated in Asia since the 1600s. Once grown, the algae gets cut, dried and processed into thin sheets, then is sold for consumption.

Uses

Made from red algae that's been harvested and dried, nori is sold in thin, rectangular sheets. This becomes the greenish-black "skin" or "outside" of sushi rolls, though some rolls are instead processed inside out, with nori on the inside and rice on the outside. This seaweed is also an ingredient in snack food like rice crackers.

Identification

Commercially available nori ranges in color from green to dark green, nearly black, since it's roasted after drying. The latter is of better quality than the former. It should feel brittle, yet textured, and thick enough that you cannot see through it. Nori should smell salty or like the ocean when you sniff.

Geography

The types of red algae used for nori grow naturally all over the word, but is also farmed in parts of Asia and increasingly throughout the world, notes the Food and Agriculture Organization of the United Nations. Chief nori producers include Japan, China and both North and South Korea.

References

• Anne Collins: Nori Seaweed
• Bella Online: How to Choose High Quality Nori Seaweed Sheets
• Food and Agriculture Organization of the United Nations: Porphyra