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: It wasn't until the end of the Edo Period (1603 to 1868) that the "nori sheet" was invented. This encompassed a special technique in which the seaweed paste is laid out on racks, similar to the Japanese paper-making process, to form thin rectangular sheets when dried. Other species from the genus Porphyra also grow prolifically in the Atlantic Irish Sea. Known exclusively as laver in the British Isle region, it has been consumed as a standard sea vegetable in Wales for hundreds of years. Freshly harvested laver is typically washed and simmered into a dark green pulp, forming the traditional Welsh delicacy called laverbread. 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.