what is nori

Nori is a dried edible seaweed commonly used in Japanese cuisine. It is typically made from species of the red algae genus Pyropia, especially Pyropia yezoensis and Pyropia tenera. Nori has a strong, distinctive flavor and is usually produced in thin, flat sheets that resemble paper. These sheets are used mainly to wrap sushi rolls or onigiri (rice balls). Nori is traditionally cultivated in coastal waters, where the seaweed grows attached to nets suspended at the sea surface. The cultivation involves a complex process including seeding, growing, harvesting, and drying. The dried sheets are crispy and brittle when dry but become soft and chewy when moistened. Besides its culinary uses, nori is recognized for its nutritional benefits, being low in calories and fat, and containing antioxidants that may promote heart health and strengthen the immune system. In summary, nori is a versatile, nutritious seaweed product widely appreciated both for its flavor and health benefits, primarily used in wrapping sushi and other Japanese dishes. It has been an important part of Japanese food culture for centuries and is also consumed in Korea and other countries.