Nori

Nori
	Nori sheets
Alternative names	Seaweed
Type	Edible seaweed
Place of origin	Japan
Associated cuisine	Japanese cuisine
Main ingredients	Dried red algae
Similar dishes	Gim, Kombu, Laverbread, Gamet
	Cookbook: Nori; Media: Nori;

Nori (Japanese: 海苔) is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera.^[1] It has a strong and distinctive flavor, and is generally made into flat sheets and used to wrap rolls of sushi or onigiri (rice balls).

The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time.

Nori—despite not being cultivated by humans until the 1600s—has been popular since the pre-modern era in Japan, having been used as currency, offerings at shrines, and food since the 700s.^[2]

^ Niwa, Kyosuke (November 2020). "Molecular evidence of allodiploidy in F1 gametophytic blades from a cross between Neopyropia yezoensis and a cryptic species of the Neopyropia yezoensis complex (Bangiales, Rhodophyta) by the use of microsatellite markers". Aquaculture Reports. 18: 100489. doi:10.1016/j.aqrep.2020.100489.
^ Olson, Danielle. "Saving Nori | Smithsonian Ocean". ocean.si.edu. Retrieved 2025-01-24.

[1] Niwa, Kyosuke (November 2020). "Molecular evidence of allodiploidy in F1 gametophytic blades from a cross between Neopyropia yezoensis and a cryptic species of the Neopyropia yezoensis complex (Bangiales, Rhodophyta) by the use of microsatellite markers". Aquaculture Reports. 18: 100489. doi:10.1016/j.aqrep.2020.100489.

[2] Olson, Danielle. "Saving Nori | Smithsonian Ocean". ocean.si.edu. Retrieved 2025-01-24.

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