Nori is the most consumed seaweed in the world. It is an omnipresent seaweed in Japanese cuisine in both sushi and noodles.
- Nori, a red algae
- Nori in sushi but not only!
- Nori, an algae very good for your health
- Aonori, a powdered seaweed widely used in Japanese dishes
Nori, a red algae
Widely used in Japanese cuisine, nori “のり” is a red algae that once dried loses its original color to become green or black. Once dried and roasted, nori is transformed into a leaf called yakinori.
Nori is the most consumed seaweed in the world. The Japanese have been cultivating it for more than a century.
Nori in sushi but not only!
Out of Japan we find nori most of the time in sushi but in Japan its use is more diversified. It is found in soups, japanese rice, noodles, furikake ” ふりかけ… We even find it in the aperitif section with chips, crackers etc… Indeed, it can be compared to salt and pepper, it is a flavor enhancer in Japan.
Tips: To cut the nori leaf, do not use knives but a kitchen chisel. The shiny part is on the outside, the rougher and less shiny part is on the inside to adhere well to the food.
Nori, an algae very good for your health
Just like konbu, nori is a very healthy food! Very rich in proteins and vitamin A, nori is very good for your health and is suitable for a vegetarian diet.
I buy my nori leaves in large quantities, they keep for a long time and it’s much cheaper. I often add a few strips in my soups or salads, in addition to being a dietary supplement, this seaweed adds a little extra taste that is very pleasant!
Aonori, a powdered seaweed widely used in Japanese dishes
It gives an extra lighter iodized taste than nori leaves! No need to cook, sprinkle it directly on your dishes.
You can also quickly grill nori leaves in a pan to a crispy texture that you can crumble with your fingers and sprinkle over your dishes. Heating and lightly toasting it enhances its nutty taste. It’s really very good.