ingredient information
Nori Seaweed
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Nori (???) is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera, sometimes called laver [1]. The term nori is also commonly used to refer to the food products created from these "sea vegetables", similar to the Korean gim. Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori, with total production valued at up to US $2 billion per year. Nori is commonly used as a wrap for sushi and onigiri. It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (????). In addition, nori is sometimes used as a form of food decoration. A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (??? literally "azure nori". Although dried aonori is not blue.) and is used like herbs on everyday meals like okonomiyaki and yakisoba. Nori is a source of iron, calcium, vitamin A, B, C1, iodine, protein (1/5 of milk <100ml>, 1/5 of an egg), fiber (31.2mg/100g), and carotene. It also contains a great deal of calcium and iron. For example, 100g of yaki-nori has 4.4g of protein, 280mg of calcium, and 11.4g of iron.