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: Nori Seaweed, An Ocean Fortified Dietary Supplement
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Nori Seaweed, An Ocean Fortified Dietary Supplement
Nori is the Japanese name for a type of seaweed from the genus Porphyra that grows wild, like other sea vegetables, off of rocks along shallow coastal shorelines, mainly in the Pacific Ocean as well as the North Atlantic and Irish Sea. Nori is considered one of the most domesticated of the Asian seaweed varieties. Extensively cultivated for centuries by the Japanese using traditional methods, most seaweed today is now ocean farmed on a much larger scale. The marine algae is still a common everyday Japanese food incorporated into various dishes, but is most predominantly used to roll rice and other ingredients in the popular Japanese cuisine known as sushi. The first use of nori dates back to 8th century Japan where it was harvested, dried and used as a type of paste. 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.