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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).
Norimaki + Sushi = Makizushi. Norimaki (海苔巻) are various Japanese dishes wrapped with nori seaweed, most commonly a kind of sushi, makizushi (巻き寿司). [1]Other than makizushi, onigiri (おにぎり, rice balls), sashimi, senbei (煎餅, rice crackers) and chikuwa (竹輪, bamboo ring) are also regarded as norimaki if they are wrapped with seaweed.
In some parts of Asia, nori 海苔 (in Japan), zicai 紫菜 (in China), and gim 김 (in Korea), sheets of the dried red alga Porphyra are used in soups or to wrap sushi or onigiri. Japanese cuisine has common names for seven types of seaweed, and thus the term for seaweed in Japanese is used primarily in scientific applications, and not in ...
Indeed, 10 sheets of Nori seaweed contain just 9 calories and about tenth a gram of sugar. "All this makes seaweed a good choice for those watching their weight," says Goodson.
The marine red alga Porphyra has been cultivated extensively in many Asian countries as an edible seaweed used to wrap the rice and fish that compose the Japanese food sushi and the Korean food gimbap. In Japan, the annual production of Porphyra species is valued at 100 billion yen (US$1 billion). [11]
This sushi-inspired popcorn is flavored with a mix of Japanese seasonings like togarashi (a chile blend) and crumbled nori (dried seaweed). The result is an umami -packed salty snack that will ...
Maki-zushi (巻き寿司, rolled sushi) consists of rice and other ingredients rolled together with a sheet of nori. [4] [2] [3] Chu maki (中巻き, medium roll) is a medium-sized rolled maki sushi usually containing several ingredients [2] Futo maki (太巻き, large or fat roll) is a thick rolled maki sushi containing multiple ingredients [4 ...
Since the onigiri made by this machine came with nori already applied to the rice ball, over time the nori became moist and sticky, clinging to the rice. [citation needed] A packaging improvement allowed the nori to be stored separately from the rice. Before eating, the diner could open the packet of nori and wrap the onigiri.