nori

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A type of seaweed, laver, chopped and formed into sheets, used in the preparation of sushi

~ You can eat it as it, but many people prefer to toast it over an open flame before adding it to recipes, especially soups It comes in thin, black sheets

Thin sheets, of dried sea-vegetable that are black or dark purple when dried Nori is often roasted over a flame until green It is used as a garnish, wrapped around rice balls in making sushi or cooked with tamari as a condiment Rich in Vitamin A and protein, nori also contains calcium, iron, Vitamins B1, B2, C, and D

Dried sheets of seaweed used as wrappers for Japanese sushi

A nutritious dried seaweed that is normally sold in tissue-thin sheets It has a sweet flavor and a dark purple color Used to wrap rice balls and sushi Usually toasted lightly before use

Sheets of dried seaweed used in maki

sheets of dried seaweed used to make maki

The Japanese name for a flat blade-like red seaweed belonging to the genus Porphyra Nori, which is usually sold as a rectangular sheet measuring 19 x 21 cm, is the most commonly eaten alga in Japan Tasters are employed to evaluate the taste, color, texture, and overall quality of cultivated nori, in much the same way that wine tasters select high-quality products for the food industry High quality nori has a glossy, black color and good aroma It is so tender that it melts with saliva in the mouth Poor quality nori has a greenish color with less gloss and aroma, and it has a hard texture In Japan, the highest grade nori is elegantly packaged and presented as a special gift The Chinese people call it "zicai" (purple vegetable)

Thin sheets of dried sea vegetable Black or purple when dried Roasted over a flame until green Used as a garnish, wrapped around rice balls, in making sushi, or cooked with tamari soy sauce and used as a condiment

Japanese flat seaweed sheets used to make sushi

{i} Japanese edible dried red seaweed

These paper-thin sheets of dried SEAWEED can range in color from dark green to dark purple to black They have a sweet ocean taste and are popular at Japanese meals Nori is generally used for wrapping sushi and rice balls

(NOR-ee) - The Japanese name for a flat blade-like red seaweed belonging to the genus Porphyra Nori, which is usually sold as a rectangular sheet measuring 19 x 21 cm, is the most commonly eaten alga in Japan Tasters are employed to evaluate the taste, color, texture, and overall quality of cultivated nori, in much the same way that wine tasters select high-quality products for the food industry High quality nori has a glossy, black color and good aroma It is so tender that it melts with saliva in the mouth Poor quality nori has a greenish color with less gloss and aroma, and it has a hard texture In Japan, the highest-grade nori is elegantly packaged and presented as a special gift The Chinese people call it "zicai" (purple vegetable)

paper-thin, crispy sheets of pressed sea vegetable; used for Japanese sushi rolled around rice or crumbled as a garnish; rich in protein, calcium, vitamins, iron, and minerals

A type of seaweed, laver chopped and formed into sheets, used in the preparation of sushi

is dried laver

seaweed used in sushi

Dried seaweed, used to wrap around the rice and filling in Maki-sushi The green-black wrapping around sushi rolls consists of washed, chopped, pressed, dried and toasted Porphyra seaweed blades These species are known variously as "laver" (England), "nori" (Japan, North America), "kim" (Korea), "sluckum" (First Peoples of the North American Pacific Northwest) and "karengo" (New Zealand)