Nori refers to various edible seaweeds. Nori seaweed contains a very high amount of vitamin B9. Consumed for over 2000 years in Japan, nori is a red algae that turns green or black when dried. Its flavor is mild and subtle.

Nori sheets are a popular edible seaweed in Asia, especially in Japan where they are used to wrap rice in makis, sushi, and onigiris. But nori sheets have also gained popularity worldwide in recent years due to their savory taste and nutritional qualities.

Nori sheets have been cultivated in Asia for centuries. It is believed that they were introduced to Japan in the 8th century by Buddhist monks who used them for meditation and ceremonies. Over the centuries, the Japanese developed techniques for cultivating and transforming the seaweed into dried sheets, making them more accessible and useful in cooking.

TASTE Nori sheets have a savory and umami taste, which is described as a “deep” or “complex” flavor that pairs well with many foods. They are often used as a condiment or to flavor dishes, but can also be consumed on their own as a snack.

Nori sheets are dark green when fresh, but turn brown and dried once processed. They can also be tinted light green with the addition of green tea infusion during the processing.

In addition to their savory taste, nori sheets are also very nutritious. They are rich in protein, fiber, and minerals such as iron, calcium, and magnesium. They also contain large amounts of B-group vitamins, as well as vitamin C and vitamin E. Furthermore, nori sheets are a source of phycocyanin, an antioxidant pigment that has anti-inflammatory and immunomodulatory properties.

Nori sheets are widely used in Asian cuisine, especially in makis, sushi, and onigiris. They can also be cut into thin strips and used as a garnish for salads, soups, and rice dishes.

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