Nori

Nori is deep purple in color and turns dark green when toasted. Noted for its use in sushi-making, nori is available in ready-to-use sheets and can be chopped or crumbled to use in soups and salads.

Varieties

Nori (typically Porphyra yezoensis) is closely related to laver, which has a purplish black color. Indigenous to the North Atlantic, laver is especially good dry-roasted to bring out its nutty flavor. It can then be crumbled and used as a nutritious condiment over soups, salads, or grains. Laver has a long history in the British Isles, where it is combined with rolled oats and fried as a breakfast bread.

Diet Nutrition

Nori is normally sold in dried sheets. It is one of the easist ways to eat seaweed. Nori is best used to wrap around small rice balls which are then dipped in shoyu. After soaking, Nori can be added to soup or used as a salad ingredient.

Nori, and all other seaweed, is a rich source of calcium, zinc and idoine. It is also a good source of Lignans which help fight cancer.

Because it comes from the sea, seaweed contains sodium and anyone on a sodium-restricted diet should be careful with the amounts they eat.