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: