Nori, the Wrap and the Garni
Marty Martindale

Nori, really compressed, shredded seaweed, is that dark green “wrapper” we find around sushi. It also goes well in any appetizer where a salty accent is needed.nori

We first read about nori in the 8th century, and it was used as a paste before they figured out how to make it into useful sheets in a process similar to paper-making. People in the United States didn’t hear much about nori until they were influenced by macrobiotic-type eating back in the 1960s. By the 1970s, nori became even more available when sushi was introduced.

Arriving at nori took some intricate cultivation techniques. Once it is nurtured into being leaves, these are harvested and processed before being pressed into flat, thin sheets. After drying in the sun, they are cut and quickly toasted before packaging. Nori sheets easily absorb moisture and therefore must be stored in a dry place.

Nori is rich in vitamin A, C, K, Iodine, riboflavin, folate and zinc.

Purchase nori in the Asian section of most supermarkets. It is unrefrigerated and comes wrapped or in a box.


  • Sushi
  • Nori rolls
  • Rice balls
  • Garnish
  • Asian dishes
  • Battered and fried
  • Broths and soups

Websites with nori recipes:

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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