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'''Nori''' {{Nihongo||[[wikt:海苔|海苔]]|lead=yes}} is a dried [[edible seaweed]] used in Japanese cuisine, usually made from species of the [[red alga]]e genus ''[[Pyropia]]'', including ''P. yezoensis'' and ''[[Pyropia tenera|P. tenera]]''.<ref>{{Cite journal|last=Niwa|first=Kyosuke|date=November 2020|title=Molecular evidence of allodiploidy in F1 gametophytic blades from a cross between Neopyropia yezoensis and a cryptic species of the Neopyropia yezoensis complex (Bangiales, Rhodophyta) by the use of microsatellite markers|journal=Aquaculture Reports|volume=18|page=100489|doi=10.1016/j.aqrep.2020.100489|doi-access=free}}</ref> It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of [[sushi]] or ''[[onigiri]]'' (rice balls).
'''Nori''' {{Nihongo||[[wikt:海苔|海苔]]|lead=yes}} is a dried [[edible seaweed]] used in Japanese cuisine, usually made from species of the [[red alga]]e genus ''[[Pyropia]]'', including ''P. yezoensis'' and ''[[Pyropia tenera|P. tenera]]''.<ref>{{Cite journal|last=Niwa|first=Kyosuke|date=November 2020|title=Molecular evidence of allodiploidy in F1 gametophytic blades from a cross between Neopyropia yezoensis and a cryptic species of the Neopyropia yezoensis complex (Bangiales, Rhodophyta) by the use of microsatellite markers|journal=Aquaculture Reports|volume=18|article-number=100489|doi=10.1016/j.aqrep.2020.100489|doi-access=free}}</ref> It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of [[sushi]] or ''[[onigiri]]'' (rice balls).


The finished dried sheets are made by a shredding and rack-drying process that resembles [[papermaking]]. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a [[desiccant]] is needed when storing nori for any significant time.
The finished dried sheets are made by a shredding and rack-drying process that resembles [[papermaking]]. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a [[desiccant]] is needed when storing nori for any significant time.
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===Modern===
===Modern===
Nori had been consumed as paste form until the sheet form (''ita-nori'' 板海苔) was invented in [[Asakusa]], [[Tokyo]], around 1750 in the [[Edo period]] through the method of [[Washi|Japanese paper-making]].<ref name=Nori>{{cite book |title=海苔 |trans-title=Nori |first=Akira |last=Miyashita |publisher=Hosei University Press |isbn=978-4588211119 |year=2003 |url=https://books.google.com/books?id=V_IwAQAAIAAJ}}</ref><ref name=katada1989>{{cite book |title=浅草海苔盛衰記 |trans-title=Asakusa nori rise and fall |first=Minoru |last=Katada |publisher=Seizando-Shoten Publishing |year=1989 |isbn=978-4425822515 |url=https://books.google.com/books?id=Jjw0AQAAIAAJ}}</ref><ref>{{cite　book|url=https://books.google.com/books?id=VWLTngEACAAJ&dq&hl=en |title=The Japanese kitchen: 250 recipes in a traditional spirit|first= Hiroko |last=Shimbo |publisher= Harvard Common Press|year= 2001 |isbn= 1558321772|quote=Unlike wakame, kombu, and hijiki, which are sold in the form of individual leaves, nori is sold as a sheet made from small, soft, dark brown algae, which have been cultivated in bays and lagoons since the middle of the Edo Era (1600 to 1868). The technique of drying the collected algae on wooden frames was borrowed from famous Japanese paper-making industry.|page=128}}</ref><ref>{{cite news |title=After 40-year no-show, famed Asakusa nori makes comeback |newspaper=The Asahi Shimbun |date=January 6, 2005 |quote=Inspired by Japanese paper-making, fishermen processed harvested seaweed into thin, square-shaped sheets. |url=http://www.asahi.com/english/nation/TKY200501060116.html}}</ref>
Nori had been consumed as paste form until the sheet form (''ita-nori'' 板海苔) was invented in [[Asakusa]], [[Tokyo]], around 1750 in the [[Edo period]] through the method of [[Washi|Japanese paper-making]].<ref name=Nori>{{cite book |title=海苔 |trans-title=Nori |first=Akira |last=Miyashita |publisher=Hosei University Press |isbn=978-4588211119 |year=2003 |url=https://books.google.com/books?id=V_IwAQAAIAAJ}}</ref><ref name=katada1989>{{cite book |title=浅草海苔盛衰記 |trans-title=Asakusa nori rise and fall |first=Minoru |last=Katada |publisher=Seizando-Shoten Publishing |year=1989 |isbn=978-4425822515 |url=https://books.google.com/books?id=Jjw0AQAAIAAJ}}</ref><ref>{{cite book|url=https://books.google.com/books?id=VWLTngEACAAJ&dq&hl=en |title=The Japanese kitchen: 250 recipes in a traditional spirit|first= Hiroko |last=Shimbo |publisher= Harvard Common Press|year= 2001 |isbn= 1558321772|quote=Unlike wakame, kombu, and hijiki, which are sold in the form of individual leaves, nori is sold as a sheet made from small, soft, dark brown algae, which have been cultivated in bays and lagoons since the middle of the Edo Era (1600 to 1868). The technique of drying the collected algae on wooden frames was borrowed from famous Japanese paper-making industry.|page=128}}</ref><ref>{{cite news |title=After 40-year no-show, famed Asakusa nori makes comeback |newspaper=The Asahi Shimbun |date=January 6, 2005 |quote=Inspired by Japanese paper-making, fishermen processed harvested seaweed into thin, square-shaped sheets. |url=http://www.asahi.com/english/nation/TKY200501060116.html}}</ref>


The word "''nori''" first appeared in an English-language publication in ''C.&nbsp;P. Thunberg's Trav.'', published in 1796.<ref name=OED>{{cite web|title=Nori|url=http://www.oed.com/view/Entry/128255|publisher=Oxford English Dictionary, Third Edition|access-date=25 March 2013|date=September 2012}}</ref> It was used in conjugation as "''Awa nori''", probably referring to what now is called "''aonori''", i.e., [[green laver]].<ref name=OED/>
The word "''nori''" first appeared in an English-language publication in ''C.&nbsp;P. Thunberg's Trav.'', published in 1796.<ref name=OED>{{cite web|title=Nori|url=http://www.oed.com/view/Entry/128255|publisher=Oxford English Dictionary, Third Edition|access-date=25 March 2013|date=September 2012}}</ref> It was used in conjugation as "''Awa nori''", probably referring to what now is called "''aonori''", i.e., [[green laver]].<ref name=OED/>


When Japan was in need of high food production after [[World War II]], production of nori was in decline. They sought to cultivate nori in addition to traditional wild harvesting from the sea. Due to a lack of understanding of nori's three-stage life cycle, however, those attempting to produce nori artificially did not understand why their cultivation methods were not being productive with nori. The industry was rescued by knowledge derived from the work of British [[Phycology|phycologist]] [[Kathleen Mary Drew-Baker]], who had been researching the organism ''Porphyria umbilicalis'' that grew in the seas around Wales and was harvested for food ([[laverbread]]), as in Japan. Her work was discovered by Japanese scientists who applied it to artificial methods of seeding and growing the nori, rescuing the industry. Kathleen Baker was hailed in Japan as the "Mother of the Sea" and a statue was erected in her memory.<ref>{{Cite web |last1=Graber |first1=Cynthia |last2=Twilley |first2=Nicola |title=How this British scientist saved Japan's seaweed industry |url=https://www.motherjones.com/environment/2014/12/japan-seaweed-gastropod-kelp/ |access-date=2023-01-24 |website=Mother Jones |language=en-US}}</ref><ref>{{Cite journal |last1=Harris |first1=Constance |last2=Matsuda |first2=Kazuhiko |last3=Sattelle |first3=David B. |title=Dr. Kathleen Drew-Baker, "Mother of the Sea", a Manchester scientist celebrated each year for half a century in Japan |url=https://pubmed.ncbi.nlm.nih.gov/23943287/ |journal=[[BioEssays]] |year=2013 |publication-date=September 2013 |volume=35 |issue=9 |pages=838–839 |doi=10.1002/bies.201300061 |issn=1521-1878 |pmid=23943287|s2cid=23155509 }}</ref> She is still revered as the savior of the Japanese nori industry.
When Japan was in need of high food production after [[World War II]], production of nori was in decline. They sought to cultivate nori in addition to traditional wild harvesting from the sea. Due to a lack of understanding of nori's three-stage life cycle, however, those attempting to produce nori artificially did not understand why their cultivation methods were not being productive with nori. The industry was rescued by knowledge derived from the work of British [[Phycology|phycologist]] [[Kathleen Mary Drew-Baker]], who had been researching the organism ''Porphyria umbilicalis'' that grew in the seas around Wales and was harvested for food ([[laverbread]]), as in Japan. Her work was discovered by Japanese scientists who applied it to artificial methods of seeding and growing the nori, rescuing the industry. Kathleen Baker was hailed in Japan as the "Mother of the Sea" and a statue was erected in her memory.<ref>{{Cite web |last1=Graber |first1=Cynthia |last2=Twilley |first2=Nicola |title=How this British scientist saved Japan's seaweed industry |url=https://www.motherjones.com/environment/2014/12/japan-seaweed-gastropod-kelp/ |access-date=2023-01-24 |website=Mother Jones |language=en-US}}</ref><ref>{{Cite journal |last1=Harris |first1=Constance |last2=Matsuda |first2=Kazuhiko |last3=Sattelle |first3=David B. |title=Dr. Kathleen Drew-Baker, "Mother of the Sea", a Manchester scientist celebrated each year for half a century in Japan |journal=[[BioEssays]] |year=2013 |publication-date=September 2013 |volume=35 |issue=9 |pages=838–839 |doi=10.1002/bies.201300061 |issn=1521-1878 |pmid=23943287|s2cid=23155509 }}</ref> She is still revered as the savior of the Japanese nori industry.


The word ''nori'' started to be used widely in the United States and the product (imported in dry form from Japan) became widely available at natural food stores and Asian-American grocery stores in the 1960s due to the macrobiotic movement <ref>{{cite news|title=Natural Foods Pioneer Michio Kushi Dies at 88|url=http://www.rafu.com/2015/01/natural-foods-pioneer-michio-kushi-dies-at-88/|access-date=4 February 2016|publisher=The Rafu Shimpo|date=2015-01-07}}</ref> and in the 1970s with the increase of sushi bars and Japanese restaurants.<ref>{{cite journal|last1=Allen|first1=Matthew and Rumi Sakamoto|title=Sushi Reverses Course: Consuming American Sushi in Tokyo 寿司逆流−−東京におけるアメリカ風寿司|journal=The Asia-Pacific Journal: Japan Focus|date=2011-01-24|volume=9|issue= 5, No. 2|url=http://apjjf.org/-Mathew-Allen/3481|access-date=4 February 2016}}</ref>
The word ''nori'' started to be used widely in the United States and the product (imported in dry form from Japan) became widely available at natural food stores and Asian-American grocery stores in the 1960s due to the macrobiotic movement <ref>{{cite news|title=Natural Foods Pioneer Michio Kushi Dies at 88|url=http://www.rafu.com/2015/01/natural-foods-pioneer-michio-kushi-dies-at-88/|access-date=4 February 2016|publisher=The Rafu Shimpo|date=2015-01-07}}</ref> and in the 1970s with the increase of sushi bars and Japanese restaurants.<ref>{{cite journal|last1=Allen|first1=Matthew and Rumi Sakamoto|title=Sushi Reverses Course: Consuming American Sushi in Tokyo 寿司逆流−−東京におけるアメリカ風寿司|journal=The Asia-Pacific Journal: Japan Focus|date=2011-01-24|volume=9|issue= 5, No. 2|url=http://apjjf.org/-Mathew-Allen/3481|access-date=4 February 2016}}</ref>
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Nori tori Hiroshige.jpg|Women gathering ''nori'', print by [[Utagawa Hiroshige|Hiroshige]], 1849
Nori tori Hiroshige.jpg|Women gathering ''nori'', print by [[Utagawa Hiroshige|Hiroshige]], 1849
Hiroshige Hundred views Edo 109 Minami-shinagawa samezu kaigan (南品川鮫洲海岸).tif|''Nori'' farm in [[Shinagawa]], by Hiroshige, 1857<ref>[https://artsandculture.google.com/asset/minami-shinagawa-and-samezu-coast-no-109-from-one-hundred-famous-views-of-edo-utagawa-hiroshige-ando-japanese-1797-1858/rwHPko_SmvhcDw Google Arts and Culture, Minami-Shinagawa and Samezu Coast]</ref>
Hiroshige Hundred views Edo 109 Minami-shinagawa samezu kaigan (南品川鮫洲海岸).tif|''Nori'' farm in [[Shinagawa]], by Hiroshige, 1857<ref>[https://artsandculture.google.com/asset/minami-shinagawa-and-samezu-coast-no-109-from-one-hundred-famous-views-of-edo-utagawa-hiroshige-ando-japanese-1797-1858/rwHPko_SmvhcDw Google Arts and Culture, Minami-Shinagawa and Samezu Coast]</ref>
Woman placing seaweed, which is an important item of the Japanese diet, on rack to dry, Japan LCCN2001705652.jpg|A woman drying nori, 1890-1923
Woman placing seaweed, which is an important item of the Japanese diet, on rack to dry, Japan LCCN2001705652.jpg|A woman drying nori, 1890–1923
Monument Kathleen Mary Drew-Baker.jpg|Monument to [[Kathleen Mary Drew-Baker]] in [[Uto, Kumamoto]]. Her research revived ''nori'' production in Japan.
Monument Kathleen Mary Drew-Baker.jpg|Monument to [[Kathleen Mary Drew-Baker]] in [[Uto, Kumamoto]]. Her research revived ''nori'' production in Japan.
</gallery>
</gallery>
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Nori is commonly used as a wrap for [[sushi]] and ''[[onigiri]]'' (rice balls). The dry seaweed is used to pick up rice balls without getting the hands sticky. ''[[Senbei]]'' (rice crackers) sometimes contain a piece of nori as well.
Nori is commonly used as a wrap for [[sushi]] and ''[[onigiri]]'' (rice balls). The dry seaweed is used to pick up rice balls without getting the hands sticky. ''[[Senbei]]'' (rice crackers) sometimes contain a piece of nori as well.


Strips or small sheets of nori are used as garnish for noodles, soups, and rice dishes. Flakes of nori are used in ''[[furikake]]'' seasonings, to be sprinkled over rice or added to ''onigiri''. Very small flakes or powdered nori can be dusted over a variety of savory foods.  
Strips or small sheets of nori are used as garnish for noodles, soups, and rice dishes. Flakes of nori are used in ''[[furikake]]'' seasonings, to be sprinkled over rice or added to ''onigiri''. Very small flakes or powdered nori can be dusted over a variety of savory foods.


Typically, nori is toasted prior to consumption. Toasted nori is called ''yaki-nori''. A common secondary product is toasted and flavored nori (''ajitsuke-nori''), in which a flavoring mixture (variable, but typically [[soy sauce]], sugar, [[sake]], [[mirin]], and seasonings) is applied in combination with the toasting process.<ref>{{cite book |title=The Book of Tofu: Food for Mankind, Volume 1 |first1=William |last1=Shurtleff |author-link=William Shurtleff |first2=Akiko |last2=Aoyagi|author-link2=Akiko Aoyagi |publisher=Soyinfo Center |year=1975 |isbn=978-0394734316 |url=https://books.google.com/books?id=7rmfYjEYyu8C&q=%22ajitsuke-nori%22&pg=PA327 |page=327}}</ref> Nori is also eaten by making it into a soy sauce-flavored paste, ''nori no [[tsukudani]]'' ({{lang|ja|海苔の佃煮}}). Sometimes it is also used as a form of [[food decoration]], such as creating faces or [[anime]] characters in [[bento]] boxes.
Typically, nori is toasted prior to consumption. Toasted nori is called ''yaki-nori''. A common secondary product is toasted and flavored nori (''ajitsuke-nori''), in which a flavoring mixture (variable, but typically [[soy sauce]], sugar, [[sake]], [[mirin]], and seasonings) is applied in combination with the toasting process.<ref>{{cite book |title=The Book of Tofu: Food for Mankind, Volume 1 |first1=William |last1=Shurtleff |author-link=William Shurtleff |first2=Akiko |last2=Aoyagi|author-link2=Akiko Aoyagi |publisher=Soyinfo Center |year=1975 |isbn=978-0394734316 |url=https://books.google.com/books?id=7rmfYjEYyu8C&q=%22ajitsuke-nori%22&pg=PA327 |page=327}}</ref> Nori is also eaten by making it into a soy sauce-flavored paste, ''nori no [[tsukudani]]'' ({{lang|ja|海苔の佃煮}}). Sometimes it is also used as a form of [[food decoration]], such as creating faces or [[anime]] characters in [[bento]] boxes.
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== Nutrition ==
== Nutrition ==
[[File:Nori for Sushi micro photo 200x.jpg|thumbnail|Nori sheet under a microscope, 200 times magnification]]
[[File:Nori for Sushi micro photo 200x.jpg|thumbnail|Nori sheet under a microscope, 200 times magnification]]
Raw seaweed is 85% water, 6% [[protein]], 5% [[carbohydrate]]s, and has negligible [[fat]]. In a 100 gram reference amount, seaweed is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin A]], [[vitamin C]], [[riboflavin]], and [[folate]]. Seaweed is a moderate source (less than 20% DV) of [[Niacin (nutrient)|niacin]], [[iron]], and [[zinc]]. Seaweed has a high content of [[iodine]], providing a substantial amount in just one gram.<ref>{{cite web |url=https://ods.od.nih.gov/factsheets/Iodine-HealthProfessional/ |title=Iodine Fact Sheet for Health Professionals |publisher=National Institutes of Health |date=February 11, 2016 |access-date=May 1, 2016}}</ref> A 2014 study reported that dried purple laver ("nori") contains [[vitamin B12]] in sufficient quantities to meet the [[Reference Daily Intake|RDA]] requirement (Vitamin B12 content: 77.6 μg /100 g dry weight).<ref>{{Cite journal|last1=Watanabe|first1=Fumio|last2=Yabuta|first2=Yukinori|last3=Bito|first3=Tomohiro|last4=Teng|first4=Fei|date=2014-05-05|title=Vitamin B12-Containing Plant Food Sources for Vegetarians|journal=Nutrients|volume=6|issue=5|pages=1861–1873|doi=10.3390/nu6051861|issn=2072-6643|pmc=4042564|pmid=24803097|doi-access=free}}</ref> By contrast, however, a 2017 review concluded that vitamin B12 may be destroyed during [[metabolism]] or is converted into inactive B12 [[structural analog|analogs]] during drying and storage.<ref name="BitoTeng2017">{{cite journal| vauthors=Bito T, Teng F, Watanabe F| title=Bioactive Compounds of Edible Purple Laver Porphyra sp. (Nori) | journal=J Agric Food Chem | year= 2017 | volume= 65 | issue= 49 | pages= 10685–10692 | pmid=29161815 | doi=10.1021/acs.jafc.7b04688 | type=Review }}</ref> The [[Academy of Nutrition and Dietetics]] stated in 2016 that nori is not an adequate source of [[vitamin B12]] for humans.<ref name="MelinaCraig2016">{{cite journal|vauthors=Melina V, Craig W, Levin S|year=2016|title=Position of the Academy of Nutrition and Dietetics: Vegetarian Diets|journal=J Acad Nutr Diet|volume=116|issue=12|pages=1970–1980|doi=10.1016/j.jand.2016.09.025|pmid=27886704|s2cid=4984228 |url=https://www.eatrightpro.org/~/media/eatrightpro%20files/practice/position%20and%20practice%20papers/position%20papers/vegetarian-diet.ashx|url-access=subscription}}</ref> {{failed verification|date=October 2024}}
Raw seaweed is 85% water, 6% [[protein (nutrient)|protein]], 5% [[carbohydrate]]s, and has negligible [[fat]]. In a 100 gram reference amount, seaweed is a rich source (20% or more of the [[Daily Value]], DV) of [[vitamin A]], [[vitamin C]], [[riboflavin]], and [[folate]]. Seaweed is a moderate source (less than 20% DV) of [[Niacin (nutrient)|niacin]], [[iron]], and [[zinc]]. Seaweed has a high content of [[iodine]], providing a substantial amount in just one gram.<ref>{{cite web |url=https://ods.od.nih.gov/factsheets/Iodine-HealthProfessional/ |title=Iodine Fact Sheet for Health Professionals |publisher=National Institutes of Health |date=February 11, 2016 |access-date=May 1, 2016}}</ref> A 2014 study reported that dried purple laver ("nori") contains [[vitamin B12]] in sufficient quantities to meet the [[Reference Daily Intake|RDA]] requirement (Vitamin B12 content: 77.6 μg /100 g dry weight).<ref>{{Cite journal|last1=Watanabe|first1=Fumio|last2=Yabuta|first2=Yukinori|last3=Bito|first3=Tomohiro|last4=Teng|first4=Fei|date=2014-05-05|title=Vitamin B12-Containing Plant Food Sources for Vegetarians|journal=Nutrients|volume=6|issue=5|pages=1861–1873|doi=10.3390/nu6051861|issn=2072-6643|pmc=4042564|pmid=24803097|doi-access=free}}</ref> By contrast, however, a 2017 review concluded that vitamin B12 may be destroyed during [[metabolism]] or is converted into inactive B12 [[structural analog|analogs]] during drying and storage.<ref name="BitoTeng2017">{{cite journal| vauthors=Bito T, Teng F, Watanabe F| title=Bioactive Compounds of Edible Purple Laver Porphyra sp. (Nori) | journal=J Agric Food Chem | year= 2017 | volume= 65 | issue= 49 | pages= 10685–10692 | pmid=29161815 | doi=10.1021/acs.jafc.7b04688 | type=Review }}</ref> The [[Academy of Nutrition and Dietetics]] stated in 2016 that nori is not an adequate source of [[vitamin B12]] for humans.<ref name="MelinaCraig2016">{{cite journal|vauthors=Melina V, Craig W, Levin S|year=2016|title=Position of the Academy of Nutrition and Dietetics: Vegetarian Diets|journal=J Acad Nutr Diet|volume=116|issue=12|pages=1970–1980|doi=10.1016/j.jand.2016.09.025|pmid=27886704|s2cid=4984228 |url=https://www.eatrightpro.org/~/media/eatrightpro%20files/practice/position%20and%20practice%20papers/position%20papers/vegetarian-diet.ashx|url-access=subscription}}</ref> {{failed verification|date=October 2024}}


== Health risks ==
== Health risks ==
Nori may contain toxic metals ([[arsenic]] and [[cadmium]]), whose levels are highly variable among nori products. It also contains [[amphipod]] allergens that may cause serious allergic reactions, especially in highly sensitized crustacean-allergic people.
Nori may contain toxic metals ([[arsenic]] and [[cadmium]]), depending upon the harvested seaweed's habitat and ecology.<ref>{{Cite journal |last=Cherry |first=Paul |last2=O'Hara |first2=Cathal |last3=Magee |first3=Pamela J. |last4=McSorley |first4=Emeir M. |last5=Allsopp |first5=Philip J. |date=2019-05-01 |title=Risks and benefits of consuming edible seaweeds |url=https://pmc.ncbi.nlm.nih.gov/articles/PMC6551690/ |journal=Nutrition Reviews |volume=77 |issue=5 |pages=307–329 |doi=10.1093/nutrit/nuy066 |issn=1753-4887 |pmc=6551690 |pmid=30840077}}</ref> It also contains [[amphipod]] allergens that may cause serious allergic reactions, especially in highly sensitized crustacean-allergic people.


== Similar food ==
== Similar food ==

Revision as of 09:24, 19 November 2025

Template:Short description Script error: No such module "other uses". Script error: No such module "Infobox".Script error: No such module "check for unknown parameters". Nori Script error: No such module "Nihongo". is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera.[1] It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or onigiri (rice balls).

The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time.

Nori—despite not being cultivated by humans until the 1600s—has been popular since the pre-modern era in Japan, having been used as currency, offerings at shrines, and food since the 700s.[2]

History

Ancient

File:Shinagawa nori Utagawa Kuniyoshi 1864.jpg
Toasting nori sheets in Shinagawa, print by Hiroshige, 1864
File:FMIB 53529 On etale l'Asaksanori en plein air pour le fair secher.jpeg
Nori being dried on racks, 1921

Originally, the term nori was generic and referred to seaweeds, including hijiki.[3] One of the earliest descriptions of nori is dated to around the eighth century. In the Taihō Code of 701 CE, nori was already included in the form of taxation.[4] Local people were described as drying nori in the Hitachi Province Fudoki (721–721 CE), and harvesting of nori was mentioned in the Izumo Province Fudoki (713–733 CE).[5] In the Utsubo Monogatari, written around 987 CE, nori was recognized as a common food.

Modern

Nori had been consumed as paste form until the sheet form (ita-nori 板海苔) was invented in Asakusa, Tokyo, around 1750 in the Edo period through the method of Japanese paper-making.[6][7][8][9]

The word "nori" first appeared in an English-language publication in C. P. Thunberg's Trav., published in 1796.[10] It was used in conjugation as "Awa nori", probably referring to what now is called "aonori", i.e., green laver.[10]

When Japan was in need of high food production after World War II, production of nori was in decline. They sought to cultivate nori in addition to traditional wild harvesting from the sea. Due to a lack of understanding of nori's three-stage life cycle, however, those attempting to produce nori artificially did not understand why their cultivation methods were not being productive with nori. The industry was rescued by knowledge derived from the work of British phycologist Kathleen Mary Drew-Baker, who had been researching the organism Porphyria umbilicalis that grew in the seas around Wales and was harvested for food (laverbread), as in Japan. Her work was discovered by Japanese scientists who applied it to artificial methods of seeding and growing the nori, rescuing the industry. Kathleen Baker was hailed in Japan as the "Mother of the Sea" and a statue was erected in her memory.[11][12] She is still revered as the savior of the Japanese nori industry.

The word nori started to be used widely in the United States and the product (imported in dry form from Japan) became widely available at natural food stores and Asian-American grocery stores in the 1960s due to the macrobiotic movement [13] and in the 1970s with the increase of sushi bars and Japanese restaurants.[14]

In the 21st century, the Japanese nori industry faces a new decline due to increased competition from seaweed producers in China and Korea, and an increase in domestic sales tax.[15]

Production

File:Gokasyo Port Nori cultivation ac (1).jpg
Nori farm in Gokasho Bay, Mie Prefecture

Production and processing of nori is an advanced form of agriculture. The biology of Pyropia, although complicated, now is well understood, and this knowledge is used to control the production process. Farming takes place in the sea where the Pyropia plants grow attached to nets suspended at the sea surface and where the farmers operate from boats. The plants grow rapidly, requiring approximately 45 days from "seeding" until the first harvest. Multiple harvests can be taken from a single seeding, typically at approximately ten-day intervals. Harvesting is accomplished using mechanical harvesters of a variety of configurations. Processing of raw product is mostly accomplished by highly automated machines that accurately duplicate traditional manual processing steps, but with much improved efficiency and consistency. The final product is a paper-thin, black, dried sheet of approximately Script error: No such module "convert". and Script error: No such module "convert". in weight.

File:Nori making, Mishima Island.jpg
Nori drying on Mishima Island

Several grades of nori are available in the United States. The most common (and least expensive) grades are imported from China, costing approximately six cents per sheet. At the high end, ranging up to 90 cents per sheet, are "delicate shin-nori" (nori from the first of the year's several harvests) cultivated in the Ariake Sea, off the island of Kyushu in Japan.[17]

In Japan, more than Script error: No such module "convert". of coastal waters are given to producing Script error: No such module "convert". of nori, worth more than a billion dollars. China produces approximately a third of this amount.[18]

Wild seaweed is still gathered to make nori, often found growing on rocks at the beach. Such wild nori is called iwanori ("rock nori"), and are known for their rougher texture and taste.

Culinary uses

File:小料理バルさくら 特製おにぎり.jpg
Nori used to wrap onigiri

Nori is commonly used as a wrap for sushi and onigiri (rice balls). The dry seaweed is used to pick up rice balls without getting the hands sticky. Senbei (rice crackers) sometimes contain a piece of nori as well.

Strips or small sheets of nori are used as garnish for noodles, soups, and rice dishes. Flakes of nori are used in furikake seasonings, to be sprinkled over rice or added to onigiri. Very small flakes or powdered nori can be dusted over a variety of savory foods.

Typically, nori is toasted prior to consumption. Toasted nori is called yaki-nori. A common secondary product is toasted and flavored nori (ajitsuke-nori), in which a flavoring mixture (variable, but typically soy sauce, sugar, sake, mirin, and seasonings) is applied in combination with the toasting process.[19] Nori is also eaten by making it into a soy sauce-flavored paste, nori no tsukudani (Script error: No such module "Lang".). Sometimes it is also used as a form of food decoration, such as creating faces or anime characters in bento boxes.

A related product, prepared from the unrelated green algae Monostroma and Enteromorpha, is called aonori (Script error: No such module "Lang". literally blue/green nori) and it is used as an herb on everyday meals, such as okonomiyaki and yakisoba.

Nutrition

File:Nori for Sushi micro photo 200x.jpg
Nori sheet under a microscope, 200 times magnification

Raw seaweed is 85% water, 6% protein, 5% carbohydrates, and has negligible fat. In a 100 gram reference amount, seaweed is a rich source (20% or more of the Daily Value, DV) of vitamin A, vitamin C, riboflavin, and folate. Seaweed is a moderate source (less than 20% DV) of niacin, iron, and zinc. Seaweed has a high content of iodine, providing a substantial amount in just one gram.[20] A 2014 study reported that dried purple laver ("nori") contains vitamin B12 in sufficient quantities to meet the RDA requirement (Vitamin B12 content: 77.6 μg /100 g dry weight).[21] By contrast, however, a 2017 review concluded that vitamin B12 may be destroyed during metabolism or is converted into inactive B12 analogs during drying and storage.[22] The Academy of Nutrition and Dietetics stated in 2016 that nori is not an adequate source of vitamin B12 for humans.[23] Script error: No such module "Unsubst".

Health risks

Nori may contain toxic metals (arsenic and cadmium), depending upon the harvested seaweed's habitat and ecology.[24] It also contains amphipod allergens that may cause serious allergic reactions, especially in highly sensitized crustacean-allergic people.

Similar food

The red algae genera is also consumed in Korean cuisine as gim, in Chinese cuisine as haitai (海苔) or zicai (紫菜), and in Wales and Ireland as laverbread.

See also

References

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  16. ↑ Google Arts and Culture, Minami-Shinagawa and Samezu Coast
  17. ↑ Script error: No such module "citation/CS1".
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  24. ↑ Script error: No such module "Citation/CS1".

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External links

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