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. 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.
In 1867 the word "nori" first appeared in an English-language publication — "A Japanese and English Dictionary," by James C. Hepburn.
The word nori started to be used widely in the United States, and the product (imported in dry form from Japan) became widely available at natural food stores and Asian-American grocery stores starting in the 1960s, due to the influence of the macrobiotic movement, and in the 1970s with the growing number of sushi bars and Japanese restaurants.
It has been shown that people of Japanese descent can digest the polysaccharide of the seaweed, after gut microbes developed the enzyme from marine bacteria. Gut microbes from North American subjects lack these enzymes.
There are several grades of nori available in the United States. The most common, and least expensive, grades are imported from China, costing about six cents per sheet. At the high end, ranging up to ninety cents per sheet, are "delicate shin-nori (nori from the first of the year's several harvests) cultivated in Ariake Bay, off the island of Kyushu in Japan".
In Japan, over of Japanese coastal waters are given to producing of nori, worth over a billion dollars. China produces about a third of this amount.
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 blue/green nori) and is used like herbs on everyday meals like okonomiyaki and yakisoba.
Category:Edible algae Category:Japanese cuisine Category:Japanese ingredients Category:Japanese cuisine terms Category:Red algae Category:Sea vegetables
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