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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).
Dried pyropia. Within the genus Pyropia multiple species are used for nori (edible seaweed), Pyropia yezoensis and P. haitanensis being most popular. [7] It is a two-billion-dollar industry with most major growers located in China, Korea, and Japan. Nori contains substantial amounts of Vitamin B12 according to a 2014 paper. [8]
Pyropia tenera, also known as gim or nori, is a red algal species in the genus Pyropia. The specific name, tenera, means "delicate" and alludes to its small size. It typically grows to lengths between 20 and 50 cm. It is most typically found in the western Pacific Ocean and the Indian Ocean.
Porphyra is a genus of coldwater seaweeds that grow in cold, shallow seawater.More specifically, it belongs to red algae phylum of laver species (from which comes laverbread), comprising approximately 70 species. [2]
Sheets of nori. Members of Bangiaceae, one of only two known living classes of Bangiales, are used to make laverbread, rong biển, edible seaweed, zǐcài, gim, [10] and nori. Most edible farmed seaweeds within Bangiaceae are made from two genera of red algae, Porphyra and Pyropia.
Bangiaceae currently contains between 20 and 22 accepted genera, with all but one extant. [5]Bangia Lyngbye †Bangiomorpha N.J.Butterfield Boreophyllum S.C.Lindstrom, N. Kikuchi, M.Miyata, & Neefus
In the northern Philippines, the cold-water red seaweeds Porphyra atropurpurea, Pyropia vietnamensis, Halymenia formosa, and related species are also traditionally harvested from the wild and dried into black nori-like sheets called gamet which are used as ingredients in cooking. [31] [32] [33] [10]
Pyropia columbina, Southern laver, karengo in the Māori language and luche in the Spanish language, is a species of edible seaweed traditionally harvested by South Island Māori in New Zealand and Chilote people in Chile. It is closely related to Japanese Nori and Welsh laverbread. [1]