What is Nori?

If you're a fan of sushi, you’ve likely encountered nori as the ingredient that wraps up your sushi rolls. In fact, the Japanese name for nori is 'ocean moss.'

Nori is a variety of edible seaweed, commonly used in a wide range of dishes. This dark green seaweed is traditionally harvested along Japan's coastal regions and has been a part of Japanese cuisine for centuries. Nori can be found in sushi, soups, rice bowls, salads, and various other snacks.

In recent years, seaweed has gained widespread popularity. Nori, in particular, has seen a surge in demand in the U.S., as more people discover its impressive nutritional profile. Packed with vitamin C, iodine, calcium, iron, copper, potassium, selenium, and zinc, nori is a true superfood.

The practice of drying nori for culinary use has been a long-standing tradition in Japan. While nori paste is common, the most familiar form to U.S. consumers is dried nori sheets, which are often used in sushi rolls and other dishes.

What is Nori?

Nori is a type of dried seaweed commonly used in Japanese cuisine. It comes from a species of red algae and is known for its distinct flavor and texture. 

Originally, nori was consumed as a fresh ingredient in cooking. However, as its use in food preparation grew, it became necessary to find ways to preserve it. The solution was to dry it in the sun, turning it into the thin, paper-like sheets we recognize today.

Most Japanese nori varieties are cultivated in the cold waters off regions like Kyushu, the Seto Inland Sea, Tokai, Chiba, and Miyagi. The process involves planting seeds in nets at the end of summer, with harvest taking place from autumn to spring.

Nori sheets are most commonly used to prepare sushi rolls and onigiri. The seaweed serves as a wrapper, holding sushi rice and other ingredients together, whether enjoyed at a restaurant or made at home.

There are several types of seaweed used in Japanese cuisine, but nori is arguably the most famous. Known as the 'soybean of the sea' and 'vegetable of the sea' in Japan, nori stands out among the ocean greens.

Nori is derived from pyropia, a species of red algae. When freshly harvested, nori has a reddish-brown color that transforms into a dark green once it’s dried.

What is the flavor of Nori?

Craving a snack that's both sweet and salty? Nori offers the best of both worlds!

Upon harvesting from the sea, nori carries a flavor profile that's both sweet and salty. This distinctive umami taste is attributed to the inosinic acid, glutamic acid, and guanylic acid found in the seaweed.

Some nori is sold as a standalone ingredient, offering a subtle flavor when incorporated into dishes. Many pre-packaged varieties come with added seasonings like soy sauce, giving nori a toasted or spicy kick. This makes it a versatile ingredient, perfect for enhancing the depth of flavor in a variety of recipes.

Is Nori beneficial for health?

Nori is rich in Vitamin A, B2, and C, as well as being a valuable source of potassium and iron. For thousands of years, it has been a staple in Asian diets, and it’s now gaining popularity among consumers who want to boost both the flavor and nutritional value of their meals. You can find nori in specialty markets as well as many supermarkets.

Nori is celebrated not only for its delicious taste but also for its impressive health benefits. Packed with vitamins, minerals, and fiber, it’s an excellent addition to any plant-based diet.

This oceanic superfood is rich in iodine, which supports thyroid health, and vitamin C, which helps strengthen the immune system. Additionally, nori's high protein content makes it great for maintaining muscle health and sustaining energy levels throughout the day.

Nori is an excellent ingredient for adding rich flavor to vegan dishes. You can create a vegan onigiri by mixing tofu and crisp cucumber, or use nori flakes as a seasoning to sprinkle over rice. It can also introduce a subtle seafood flavor to dishes without needing fish.

How can you use Nori?

Nori sheets are highly absorbent, making them perfect for adding to soups, stews, and stocks. However, this also means they can quickly absorb moisture from the air and lose their structure. To keep nori in top condition, store it with a desiccant to maintain dryness. The most common forms of nori are:

Nori Sheets

The most widely available form of nori is in sheet form. These are easy to cut and are typically used for making sushi rolls or onigiri rice balls.

Nori Strips

These finely cut strips come as thin ribbons, often used as toppings for salads, pasta, or as a decorative seasoning for noodle dishes and donburi.

Nori in Plastic Film

This type of nori consists of small sheets wrapped in plastic film, commonly used for wrapping sushi rolls and onigiri rice balls.

Nori can be found either toasted or raw, with toasted nori being the more popular choice. Toasted nori is already dried and ready to use, while raw nori can be prepared by soaking in water for about 20 minutes. After soaking, squeeze out the excess moisture to make it more pliable for cooking. This step helps prevent the seaweed from sticking to the pan when stir-frying or frying.

Where can you buy Nori?

Nori is available in various forms at grocery stores, specialty markets, and online retailers. While shopping, you might also come across other types of seaweed products, such as dulse and wakame, that are worth trying.

In some stores, you can find nori sheets in the snack aisles alongside dried fruits and vegetable products, in the natural foods section, or in aisles dedicated to gluten-free options.

Look for products labeled as nori, wakame, kombu, kelp, sea lettuce, or dulse. These can be found in different forms, such as sheets, strips, or even noodles.