Our website is made possible by displaying online advertisements to our visitors.
Please consider supporting us by disabling your ad blocker.
Nori
 Nori sheets | |
| Alternative names | Seaweed |
|---|---|
| Type | Edible seaweed |
| Place of origin | Japan |
| Associated cuisine | Japanese cuisine |
| Main ingredients | Dried red algae |
| Similar dishes | Gim (food), Kombu, Laverbread, Gamet |
Nori (Japanese: 海苔) is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera.[1] It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or onigiri (rice balls).
The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time.
- ^ Niwa, Kyosuke (November 2020). "Molecular evidence of allodiploidy in F1 gametophytic blades from a cross between Neopyropia yezoensis and a cryptic species of the Neopyropia yezoensis complex (Bangiales, Rhodophyta) by the use of microsatellite markers". Aquaculture Reports. 18: 100489. doi:10.1016/j.aqrep.2020.100489.
Previous Page Next Page
