What is alga.nori?

Nori: A Culinary Seaweed

Nori is the Japanese name for dried edible seaweed sheets made from several species of red algae, primarily from the genus Pyropia. It is widely used in Japanese, Korean, and Chinese cuisine, most famously as a component of sushi where it's used to wrap rice and fillings.

• Production: Nori production is a significant aquaculture industry. It involves cultivating the algae on nets in the sea, harvesting, washing, chopping, and then pressing the algae into thin sheets. These sheets are then dried, creating the familiar paper-like nori.
• Nutritional Value: Nori is relatively low in calories but is a good source of vitamins (particularly vitamin A and some B vitamins), minerals (including iodine, iron, and calcium), and protein. It also contains dietary fiber. See more at https://www.wikiwhat.page/kavramlar/Nutritional%20Value.
• Uses: Besides sushi, nori can be used as a garnish, flavoring, or ingredient in various dishes. It can be crumbled over rice, used to wrap onigiri (rice balls), or added to soups and salads. Roasted nori sheets are often eaten as a snack. Explore the uses at https://www.wikiwhat.page/kavramlar/Culinary%20Uses.
• Varieties & Quality: The quality of nori can vary depending on factors such as the species of algae used, the growing conditions, and the processing methods. High-quality nori should have a deep, almost black color, a smooth texture, and a rich, slightly sweet flavor. Learn about https://www.wikiwhat.page/kavramlar/Nori%20Varieties.
• Sustainability: Sustainable nori farming practices are important to minimize environmental impact. Look for certifications that indicate responsible aquaculture. Find out about https://www.wikiwhat.page/kavramlar/Sustainable%20Farming.