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Nori, (NOR-ee) processed (and farmed) red algae Porphyra is typically what westerners envision when they think of sea vegetables. It is used to roll suishi and onigri. It also has the highest protein of all sea vegetables (between 25-28% protein).
Growing habitat: Nori grows close to the shoreline in sheltered inlets that are infused with fresh water. It grows wild in many parts of the world but in the Far East it is exclusively cultivated. It is grown in the ocean attached to nets at the surface of the water and is mechanically harvested 45 days after it seeds. The algae is harvested and then made into sheets by a process of shredding and rack drying. Harvesting can be done either by hand or by suction machines.
Important Buying Info: The less expensive the nori, the lower quality it is. The highest quality nori is hand harvested. It can be bought raw or toasted. Cheap types of Nori are sometimes artifically dyed and chemically treated. Do not freeze nori— it becomes inedible when thawed.
Nutrition: high in fiber, protein, calcium, minerals, and vitamins A, B, C
History: Nori dates back to the 8th century and is now a two billion dollar industry in Japan
Uses: Nori is typically used to roll suishi or onigiri or as a garnish for soups. It can be eaten by itself as a snack. Nori is also used to feed saltwater aquarium fish and algae eaters such as hermit crabs.
Preparation: If you buy raw nori, you need to toast it before using (carefully over an open flame works) until it turns a bright green color. Otherwise roll or crumble it up!
Recipes:
Winter Nori Roll (raw & vegetarian)
Cucumber Nori Rolls
Nori Rice Salad
