The Importance of (sea)Weed: Nori
This is the 3rd installment of the Importance of (sea)weed. The last type of seaweed i am about to write about is a very common one that is used in everyday japanese cuisine – Nori.
Nori is a very thin, dried seaweed sheets that is used to wrap around onigiri’s, sushis and as toppings for various dishes.It is also used in condiments too. Nori is also known in Chinese as hǎitái (海苔) and in Korean as kim or gim (김). Nori is most typically toasted prior to consumption (”yaki-nori” in Japanese). A very common and popular secondary product is toasted and flavored nori (”ajitsuke-nori” in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani (海苔佃煮; in Japanese).
I actually use roasted nori in my miso soup instead of the wakame because I didn’t have anything else. Roasted Nori sheets are very useful to have around simply because sushi is as easy to make as nori is used to roll it. Plus, if you want to flavor your soups just shred some nori in and instantly, the soup becomes more flavorful!
A recipe for nori would be sushi. I have posted a post on how to make sushi step by step HERE. Do check it out :)
Source: Wikipedia
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