Unroasted Nori
Nori is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. Nori is familiar in the United States and other countries as an ingredient of sushi, being referred to as "nori" (as the Japanese do) or simply as seaweed. Finished products are made by a shredding and rack-drying process that resembles papermaking.Pyropia is also called laver in Wales and other English-speaking countries.Nori is commonly used as a wrap for sushi and onigiri. It is also a garnish or flavoring in noodle preparations and soups. It is most typically toasted prior to consumption (yaki-nori). A common secondary product is toasted and flavored nori (ajitsuke-nori), in which a flavoring mixture (variable, but typically soy sauce, sugar, sake, mirin, and seasonings) is applied in combination with the toasting process.[16] It is also eaten by making it into a soy sauce-flavored paste, nori no tsukudani .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 blue/green nori) and is used likeherbs on everyday meals, such as okonomiyaki and yakisoba.Since nori sheets easily absorb water from the air and degrade, a desiccant is indispensable when storing it for any significant time.
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Nori is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera. Nori is familiar in the ... |
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frozen mekabu |
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Aonori. "blue seaweed" or "green seaweed"), also known as green laver, is a type of edible green seaweed, including species from the genera Monostr... |
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dried mekabu |
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