> > > > >

Nori


Nori

Nori
© Denzil Green


Nori is the generic Japanese word for seaweed used as a food item. There are actually several different kinds of seaweed that can be used, and the Japanese do indeed distinguish between them, as well as distinguishing based on any processing methods applied to the seaweed.

Nori was first harvested from the wild. By the 1600s, the Japanese were cultivating it. Success was sporadic, however, with some years producing a good crop, and some years practically none at all. Farmers didn't understand what they needed to do to make their Nori crops consistent, until a researcher halfway across the world in Wales, a Dr Katherine Drew, discovered in the late 1940s how it reproduced.

Seaweed reproduces by releasing spores that make a shelter for themselves by burrowing into sea shells, and remain there until they have developed enough to release and attach themselves somewhere else and begin actually growing. It was the lack of shelter for the spores that was causing the seaweed "crop" failures. Now, in order to have abundant, reliable crops of Nori, nets of egg shells are provided in the water for the spores, which take to the egg shells as happily as they did sea shells.

The Japanese began applying this technique in the 1950s, and crop yields increased 10 times.

Most Nori is very dark green, and is dried and sold whole in folded sheets. To make the sheets, raw Nori is chopped and then pressed between bamboo mats. Good quality Nori should melt in your mouth with very little chewing required.

Nori is harvested during the winter.

Cooking Tips

Heat brings out the taste.

Storage Hints

Store in a tightly sealed container.

See also:

Nori

Ajisuke Nori; Asakusa Nori; Iwa Nori; Momi Nori; Nori; Yakinori

Please share this information with your friends. They may love it.

Comments


Citation

Oulton, Randal. "Nori." CooksInfo.com. Published 20 June 2004; revised 25 February 2007. Web. Accessed 04/29/2016. <http://www.cooksinfo.com/nori>.

© Copyright 2016. All rights reserved and enforced. You are welcome to cite CooksInfo.com as a reference, but no direct copying and republishing is allowed.

You may also like:



Bon mots

"The qualities of an exceptional cook are akin to those of a successful tightrope walker: an abiding passion for the task, courage to go out on a limb and an impeccable sense of balance."

-- Bryan Miller (New York Times restaurant critic)

Food Calendar

food-calendar-icon
A calendar tracking what happens when in the world of food.
  • food day iconCherry Blossom Day (Today)
    Cherry Blossom Day is a day in Japan. To the Japanese, viewing cherry trees in blossom is a much-loved spring activity.
  • food day iconShrimp Scampi Day (Today)
    What Shrimp Scampi means depends on where you are in the world -- but once you get past that, and hear what the dish is that's on offer, we're sure you'll be all over it, whatever the name should be. Any English-speaker from outside North America will just be completely baffled by the term Shrimp Scampi.

Myth of the Day

Myth Picture Read more >