Title: Nori Seaweed, An Ocean Fortified Dietary Supplement
Headings: Nori Seaweed, An Ocean Fortified Dietary Supplement
Nori Seaweed, An Ocean Fortified Dietary Supplement
What is Nori?
Asian Aquaculture Farming
Fukushima and Seaweed Quality
How are Nori Sheets Made?
The Use of Laver in Wales
According to Camden's Britannia (1607),
Harvesting Nori Seaweed
Nori Nutrition
High in Vitamins and Minerals
A Source of Iodine
Contains Omega Fatty Acids and Protein
A Source of Beneficial Polysaccharides
Types of Nori
Purchasing High Quality Seaweed
Recommended Nori Brands
How to Use
Precautions:
Other Related Pages

Content: Sea vegetables, like laver, became especially prevalent in the Western world with the macrobiotic health movement, popularized by Japanese teacher George Ohsawa in the 1960's. It wasn't until the 1970's, along with the increase of sushi bars and Japanese restaurants, that American-style sushi using nori wrapping techniques became a popular trendy food. Soon after this time, nori sheets imported from Japan became widely available in health food stores and Asian markets across the U.S. for use in homemade-style sushi. While laver has a naturally sweet and nutty flavor in its raw dried form, lightly toasting the seaweed tends to enhance these qualities. Therefore, it is traditionally toasted plain or toasted with seasonings like sesame oil and salt. This process turns the sheet a bright olive-green color. Raw untoasted varieties, usually a dark black-green to purple color, are also quite standard and thought to preserve greater nutritional value. Although it is more common to find nori sold in sheets rather than as whole laver pieces or flakes, the crumbled seaweed can also be used in soups or atop meals as a salt substitute. Laver, like other seaweeds, contains many phytonutrients, like minerals and polysaccharides that are not as abundant in land sourced vegetables. Seaweeds, because of their unique structure draw in high concentrations of nutrients through their leaf-like blades.