Nori
のり
Nori refers to dried seaweed leaves, which are used in a variety of ways in Japanese cuisine. These thin, crispy leaves are mainly made from a special type of red algae belonging to the genus Porphyra. Nori is particularly well known for its role in the preparation of sushi, such as maki sushi. It is also used in other dishes, for example as a garnish for ramen, onigiri and as a garnish for various traditional Japanese dishes.
The production of nori is similar to the papermaking process and involves collecting the seaweed, washing it, shredding it into a fine paste, spreading it out on mats and then drying it. The end product is a dark green to black sheet that is characterized by its distinctive taste and crunchy texture.
In Japan itself, nori is an everyday part of the diet and is used in many traditional and modern recipes to add flavor, texture and nutritional value to dishes. Its versatile uses and nutritional benefits make nori a valued element in Japanese and international cuisine.