Nori

Nori is a type of edible seaweed sheet commonly used in East Asian cuisine. It consists of dried sheets of red algae in the genus Pyropia (formerly Porphyra). The two principal species used commercially are Pyropia yezoensis and Pyropia tenera. The seaweed is harvested, cleaned, and pressed into thin sheets, which are then dried and often lightly toasted. The resulting sheets are typically dark green to purple-black in color and have a savory, slightly salty taste.

Most nori is produced in East Asia, with Japan, South Korea, and China among the largest producers. It is cultivated on coastal farms using nets or trays and harvested at regular intervals. After drying, the sheets may be roasted before packaging to enhance flavor and texture. Nori sheets are commonly used to wrap sushi rolls and onigiri, or crumbled as a garnish on soups, salads, and rice bowls. Green-flaked seaweed called aonori is related but distinct.

Nori is low in calories but rich in protein and minerals, notably iodine and some trace minerals. It also contains dietary fiber and vitamins. Because of its iodine content, consuming large amounts can affect thyroid function in sensitive individuals, and some prepared products may contain added salt. It is generally safe for most people when eaten in typical portions.