Nori

Nori (Japanese海苔also:のり) is the most important in Japanese cuisine algae. It is in nori around the culinary name for dried and then roasted, sold as a dark green, square, paper-like sheets seaweed (mostly red algae of the species Porphyra yezoensis and Porphyra tenera, German: Laver, sometimes sea lettuce or seaweed called ), the other under be used to sushi rolls ( Makizushi ,巻き 寿司) produce it. Specific green varieties are also referred to as Aonori.

The algae are grown specifically to mainly in Japan but also in Korea. In Japan, the cultivation of algae for food is an important economic activity. Korean nori ( gim ), which is used for Gimbap, is virtually identical, but usually cheaper in Europe a lot with the Japanese in the trade. The variety used in Chinese and Taiwanese cuisine, mostly imported from Japan, called Haidai (海带).

In another variant ( Temaki ) the nori sheets are rolled into cone-shaped bags and stuffed with rice, vegetables and fish. Even with Nigirizushi (握り 寿司), hand-formed, occupied sushi, a nori strip is partially used to " tie up " the base on the sushi.

In fine strips cut or crumbled nori is also impart a component of various Japanese spice mixtures, fish dishes, soups, salads and omelets a characteristic strong, spicy taste. It also finds use in furikake. Other typical components of such mixtures include roasted sesame seeds and sea salt.

The same alga is crushed as Mutachi known.

In particular, the trend towards sushi dishes contributes to their general growing popularity in Europe and America. Because of their sometimes very high iodine content (iodine ), algae should be consumed in moderation and avoided in hyperthyroidism.