Nori is dried seaweed (also called "laver"). Nori is best known as a wrapper for sushi and onigiri. Nori has a fresh, crisp taste.
[Nori, roasted sheets of seaweed used for sushi]
Nori is the most important product from marine culture in Japan. In the sea, the thin, flat blades are reddish. They are very nutritious (30-50% protein content, also containing various vitamins).
They are dried into sheets and then toasted. During processing, most of the salt is washed away. Nori has a characteristic taste of amino acids. Japan produces about 10 billion nori sheets (20×20 cm) a year!
Uses:
- As wrappers for onigiri, sushi and rice crackers
- Small rectangular sheets of nori are eaten on top of the rice at breakfast or dinner.
- Nori may also be shredded on top of the rice. This is a form of furikake. Nori furikake is pre-mixed with salt and sesame.
- Also used as a garnish in many Japanese dishes, from noodles to soups.
- A nori sheet can be used in tempura.
- "Ajitsukenori" is nori that has been flavored with soy sauce and sugar.
- Nori-tsukudani is a soy sauce-flavored paste of nori.
Dried nori sheets are usually sold ten to a package; it is also sold in smaller sizes, for example a few toasted strips in individual plastic packs which are handy servings for the traditional Japanese breakfast. These strips are then dipped in soy sauce and molded around mouthfuls of hot rice. They can also be left dry and crumbled on top of the rice in the bowl.
[Toasting a sheet of nori in Shinagawa. Hiroshige, 1864]