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nori
Sign in to saveNori 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. 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).
Key facts
- Food.name
- Nori
- Food.image
- Nori.jpg
- Food.image_size
- 300px
- Food.caption
- Nori sheets
- Food.alternate_name
- Seaweed
- Food.place_of_origin
- Japan
- Food.associated_cuisine
- Japanese cuisine
- Food.creator
- <!-- or
- Food.creators
- -->
- Food.type
- Edible seaweed
- Food.main_ingredient
- Dried red algae
- Food.similar_dish
- Gim, Kombu, Laverbread, Gamet
via Wikipedia infobox
Nutrition · Open Food Facts
Typical values per 100 g · averaged across 28 products
- Energy
- 401 kcal
- Fat
- 18.2 g
- — of which saturates
- 1.1 g
- Carbohydrates
- 18.8 g
- — of which sugars
- 0 g
- Fibre
- 16.3 g
- Protein
- 28.5 g
- Salt
- 2.49 g
via Open Food Facts · ODbL
Wikidata facts
- Image
- Nori.jpg
Show 2 more facts
- native label
- 海苔
- Commons category
- Nori (food)
Sources (2)
via Wikidata · CC0
~9 min read
Article
11 sectionsContents
- History
- Ancient
- Modern
- Production
- Culinary uses
- Nutrition
- Health risks
- Similar food
- See also
- References
- External links
Nori 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. 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.