Nori, an Asian Wrap
Marty Martindale

Nori is dried seaweed, naturally salty and nice to munch on. It is the Japanese word for seaweed, and the variety we see most  is from the red alga Porphyra species. Sheets of Nori are made by shredding and rack drying.

This seaweed substance is good for us and rich in protein, fiber and iodine. It is also rich in carotene and vitamins A, B and C.

Approximately 230 square miles of Japan’s coastal waters are devoted to producing 340,000 tons of nori each year, almost three times as much as China produces.

North American uses for Nori are similar to how we use croutons. Use strips of the dried seaweed as a garnish for soups and sprinkle pieces of it over veggies, rice and noodles.

Here’s some recipes on the web for using Nori in more of its traditional roles:

Marty Martindale

About Marty Martindale

Foodsite Magazine and Marty aim to help the cooking-challenged avoid dependence on others due to lack of cooking knowhow. We concentrate on quick breakfasts, portable lunches and “good-4-u” night meals. With readily available web translation, the magazine explains separate foods, a little of their history, their nutrition, suggested “go-withs,” serving ideas and links to foodsites with recipes.

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