Title: Nori 海苔 :: Sushi Ingredients :: Sushi PRO
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Content: Nori production was always unpredictable, as fishermen gathered it off rocks just offshore, and eventually off fencing and netting kept at around 25 feet below the surface. After harvesting the seaweed is washed, shredded and pressed to make giant sheets. It is then roasted, which changes the color to a darker green or even black, then it's cut into small squares ready to be packaged or eaten. Only in the last generation or so have sushi rolls become the top sellers in the world of sushi. As nori harvesting became predictable and steady, and as non-traditional sushi rolls flourished in America, nori gained prominence in the arsenal of the sushi chefs. Before the 17th century, laver was gathered in an ad hoc fashion and was a rarity. Then in Japan people began to cultivate it, and today the manufacturing process is mature and predictable. Nori is used in several ways in sushi bars, for nigiri "bands" holding toppings in place, for the wrapping around gunkanmaki, for temaki (hand rolls) and most sushi rolls. No need to use it sparingly either, because nori is loaded with minerals like magnesium, zinc, iodine and potassium. And nori is not lacking in vitamins like vitamin A, vitamin B complex, and vitamin C.   Nori is high in fiber and low in carbs and fat.