Nori is by far the most popular of sea vegetables; it is the familiar jade-green sheets used to wrap sushi. Nori sheets are produced from the leaves of red Porphyra algae, which are pulped, pressed and rack-dried. Unless marked otherwise, most nori sheets are toasted to enhance the flavour and give a crisp texture. Untoasted/raw nori sheets are less common but available at specialty stores. The latter retains a red/purple tinge, is more chewy and not as flavourful. The choice is yours as to use toasted or untoasted nori sheets. Don’t just stop at sushi; nori can be shredded and used as furikake to sprinkle over soups and salads.
Nutritionally, like all other sea vegetables, nori contains high amounts of iodine, vitamins A, B, C, calcium and iron. Furthermore, dried nori has a protein content of between 30-50 percent which is higher than any other sea vegetable.« Back to Glossary Index