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.