Paper-thin sheets of dried seaweed that can range in color from dark green to dark purple to black. They have a sweet ocean taste and are popular at Japanese meals. Nori is generally used for wrapping sushi and rice balls. When finely cut it serves as a seasoning or garnish. It can be purchased toasted (labeled yakinori); if purchased plain, it is usually lightly toasted before being used. Nori that has been brushed with soy sauce is called ajijsuke-nori. Japanese markets and some supermarkets carry nori either in plastic packaging or canned. All nori is very rich in protein, vitamins, calcium, iron and other minerals.
From The Food Lover's Companion, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
Related Recipes From Food Network
- Nori-Cured Ahi Tuna on Bamboo Spoon
- Nori Rolls
- Nori-Sesame Shrimp Toasts
- Salmon Nori Maki
- Pan Seared Wild Rockfish and Soft Shell Crab Tempura with Ginger and Yuzu Glaze, Cucumber and Toasted Nori