Nori 101- kitchen insights and benefits for you

Did you ever wondered where nori comes from or how it is made?

• It is required to wash the seaweed in clean water before proceeding with the production of nori, and then a machine must be used to cut the seaweed into little pieces. After this step, the fragments are combined with water and put onto mats in order to produce sheets, which are subsequently dried in a manner similar to that of paper. After that, the nori may go through a process called toasting, which is analogous to the manufacturing of paper.
• In times past, this seaweed was often removed off wooden boats and other constructions with a scraper. After that, it was flattened out into sheets and sun-dried in the open air. These algae are now cultivated in dedicated labs and processed in specialised ways. It is believed that Japan alone produces more than two billion dollars’ worth of nori each year.
• Following World War 2, the Japanese nori industry was brought to the brink of extinction. It was saved by the information that was obtained as a consequence of the study that was done by the British physiologist Kathleen Mary Drew-Baker. She examined the organism Porphyria umbilical, which grew in the waters surrounding Wales and was gathered for food, similar to how it is harvested in Japan. Her research was later found and used by Japanese researchers, who incorporated it into an artificial technique of planting and producing mink, so rescuing the business.
• The darker the colour of nori is, the higher the quality it is, and the product is typically roasted or toasted before being consumed, although this is often done prior to packaging, which will turn it from a deep red, purple, or almost black colour, to a dark green colour. Nori is typically consumed in Japan.

Nori nutrition values and health benefits

1. Nori has one of the most extensive nutritional profiles of any food, with several of its constituents even being present in human blood! Due to the fact that the chemical makeup of seaweed is so similar to that of human blood plasma, seaweed is fantastic in regulating and cleansing our blood.
2. Calcium, copper, iron, magnesium, manganese, phosphorus, potassium, selenium, and zinc are among the nutrients that may be found in nori, along with many more! Nori really has the potential to contain up to ten times the amount of calcium than milk does! Additionally, nori is loaded with a variety of vitamins. In addition to vitamins A, B, C, D, E, and K, this product also contains niacin, folic acid, and taurine. And since it has such a high concentration of vitamin C, the plentiful iron it contains is made more bioavailable to the body. [Citation needed]
3. Nori includes additional phytonutrients in addition to quantifiable quantities of polyphenols such as carotenoids and flavonoids. These other phytonutrients include many different kinds of alkaloids that have antioxidant characteristics. Additionally, nori includes chlorophyll, which is a potent natural detoxifier that may assist in the removal of waste items from our bodies. Chlorophyll is the pigment that gives plants their green colour. Additionally, nori is a rich source of both fibre and protein. In point of fact, 30–50% of nori’s dry weight is composed of protein, while the majority of the remaining content is fibre that can be digested.
4. The high iodine level of nori is one of the food’s most notable characteristics. You will not find a higher concentrated supply of the material elsewhere, it is impossible! This crucial mineral, which is lacking in virtually all other foods, is absolutely necessary for ensuring that a proper thyroid function is maintained.
5. The risk of getting heart disease is increased by a number of lifestyle choices and conditions, including having high cholesterol and blood pressure, smoking cigarettes, being physically inactive, and being overweight. Surprisingly, there is some evidence that eating seaweed may help decrease the amount of cholesterol in your blood. The risk of developing heart disease is increased when there is an abnormally high level of clotting in the blood. Fucans are a kind of carbohydrate that can be found in seaweed. Some research suggests that fucans may inhibit the formation of blood clots.
6. Diabetes is a significant problem for the health of the general populace. It happens when your body is unable to maintain a constant level of blood sugar over a prolonged length of time, which is the primary symptom of diabetes. Surprisingly, seaweed has been a focus of investigation for researchers interested in creating unique strategies to assist patients who are at high risk of acquiring type 2 diabetes.
7. In Asian cultures, seaweed is usually ingested alongside foods that may inhibit the uptake of iodine by the thyroid gland. This is a lucky coincidence since seaweed itself can decrease iodine absorption. Goitrogens are foods that contain goitrogens, and several plants, such broccoli, cabbage, and bok choy, are good examples of goitrogen-containing foods. However, high quantities of iodine in seaweed may affect thyroid function. The symptoms of too much iodine are typically the same as the symptoms of inadequate iodine, so it can be difficult to differentiate between the two.
8. Seaweed have the capacity to take in and store substantial amounts of various minerals. This raises a worry for human health due to the fact that seaweed may contain high quantities of hazardous heavy metals such as cadmium, mercury, and lead, all of which have the potential to be detrimental to human health. In spite of this, the amount of heavy metals found in seaweed is often far lower than the maximum concentration that is allowed in the majority of nations, which is a positive development.

100g of Nori has 35 calories (146kj), 6g protein, 0.3g fat, and 5g carbs, including 0.3g fibre.

How to store nori and how to buy them

• If you are making sushi on the regular, you are probably buying a lot of nori at once. If you are new to sushi and have no idea how long nori lasts in the fridge, consider yourself lucky. To what extent, or if at all, it will go bad. No matter what you plan on doing with nori, knowing how to store it, how long it will survive, and how to spot the signs of rotting is always a good idea. The best way to keep nori is in a cool, dry place like a pantry, if that is what you are wondering.
• Does not need to be refrigerated since it is simply dried seaweed. As long as the package has not been opened, there is no need to transfer the contents to a different storage unit. The product is well-protected by the packaging it arrived in. In order to prevent cross-contamination, leftover or nori packages that have not been sealed should be placed in a resealable plastic bag or an airtight container. To make the most efficient use of storage space, air should be squeezed out of a bag before it is sealed.
• Nori may be refrigerated to extend the time that it tastes good and stays fresh. Be cautious to protect the sheets from the humid environment of the refrigerator by wrapping them tightly before storing them inside. In this case, a freezer bag or airtight container would work just fine. In the absence of a covering, will likely go bad within a week or two if stored in the refrigerator. The steps are very identical to those for putting it in the fridge. Furthermore, if you feel it is important, you may place a label on the bag with your name and the date.
• Nori does not need to be frozen before consumption because of its long shelf life. If you have bought more algae than you need and your freezer still has capacity, you may freeze it to preserve it for later use.
• In its dried form, nori may be stored for a long time. Some products have a “best-by” or “best-before” date on the packaging to indicate when they should be consumed. Nori may be eaten safely for many more months, if not years, beyond that time. Nori that has been laying out for three years will not have the same fresh, delicious flavour as nori that has just been purchased. You can still eat it without worry.
• How can you know whether the nori sheets you have are still good?
  1. To begin, dried seaweed will quickly get mouldy if it is exposed to damp for more than a few days. If that is the case, then you are already aware of what you ought to do with it.
  2. The same thing applies if its hue has become more yellow or brownish in appearance.
  3. In the end, but certainly not least, you should get rid of it if the sheets start coming apart into loose pieces.
  4. It is important to give it a taste before using it in a recipe if you have already been keeping it around for a considerable amount of time. A taste that is stale or lacking in flavour indicates that the product has passed its prime and ought to be thrown away for reasons related to quality.
  5. If there are no obvious red flags, you should feel OK to consume the sushi wrapper without any concerns.

Cooking techniques, secrets, and tips from the kitchen

1. Make sure that the nori you buy is real and of great quality if you do not want to end up chewing the sheets. Additionally, air and moisture may cause the nori to become chewy; thus, you should make sure that both your hands and the countertops are dry, use a bamboo rolling mat (since bamboo naturally absorbs moisture), and roll and consume the sushi as quickly as possible.
2. You may choose to wrap the rice in nori before rolling it into sushi, or you can choose to roll the sushi with the rice on the outside and the nori on the inside. To create sushi using nori sheets by wrapping the rice in nori and placing it on top of the rice:
   • Place the nori sheet on top of a bamboo mat (if you are unsure which side of the nori sheet should be facing up, the glossy side should be down and the sheet should be facing up).
   • After the rice has been cooked, lay it out evenly over the nori sheet.
   • On top of the rice, arrange the sushi fillings that you have selected.
   • Begin the rolling process with your bamboo mat by applying firm pressure to the surface of the roll while also pressing the mat gently around the perimeter of the roll.
   • Take off the mat, then cut the huge roll into bite-sized pieces that are all around the same size.
3. Because is so flavourful, it may be used as a flavouring for a wide variety of foods, including rice dishes, stir-fries, soups, and salads. In point of fact, Japanese Furikake is made by combining powdered nori with sesame seeds and several additional flavours. It is possible to use Furikake as a topping for rice, where it will provide flavour and texture. A salad dressing may also benefit from the addition of nori. In a food processor, finely grind the nori, and then add the other ingredients and pulse until smooth: soy sauce, oil, vinegar, and mirin.
4. If you toast the nori sheets, you will get a crispier texture, and the additional flavour will be enhanced (a delicious nutty taste). Spray oil over both sides of the sheet, or soak a paper towel with oil and gently wipe it onto the sheet. The sheet may then be toasted over a gas burner using tongs or it can be toasted beneath the grill.
   • To make a dip with toasted nori, place some toasted sheets that has been broken into pieces in a food processor and whiz it up until it is finely crushed.
   • Combine 125 g of Greek yoghurt, 250 g of mayonnaise, one tablespoon of white miso, one tablespoon of rice vinegar, and two teaspoons of chopped chives. Blend until completely smooth.
   • To taste, add some ground black pepper and a pinch of salt.
5. A topping of shredded nori may be added to rice balls, although it is not required. Rice balls are a great accompaniment to spicy foods, and they work particularly well as a side dish. At some Korean restaurants, the components for the rice balls, such as sticky sushi rice, shredded nori, onion, and sesame oil, are brought to your table so that you may build your own rice balls while the meat is being prepared by a chef at your table.
6. It is possible to use crispy nori flakes as a topping for (almost) anything you like. It offers various American staples, including hot dogs, burgers, and chips, a seafood spin by being sprinkled on top of them. Or how about a topping for a traditional British baked potato, sometimes known as a jacket potato? Additionally, we have heard that popcorn covered with nori might be a great option. Because is packed with so many beneficial nutrients, it makes perfect sense to look into the myriad of ways in which you may include it in your diet.
7. Nori sheets are also an excellent alternative to tortillas or lettuce when it comes to making wraps. Rice, salads, sweet potatoes, tofu, tuna, and salmon may all be rolled up and enjoyed. For a wrap that is both flavourful and nutritious with tuna, try:
   • Place a few spoonful of tuna in the lower left corner on a sheet.
   • Include grated carrot, cucumber, and avocado in the mix.
   • If you want things on the spicy side, sprinkle over some chilli flakes or wasabi.
   • On top of the filling, sprinkle a small bit of cress.
   • Form a cone by first raising and folding in the bottom left corner, then taking the top right side and folding it over the top. Roll the rectangle into a cone.

History of nori from the beginning until today

• Historically, nori refers to any kind of seaweed, including hijiki. In the seventh century, one of the oldest written accounts of nori appeared. Nori was already incorporated in the form of taxes in the Taih Code that was adopted in 701.
• Nori was already well-known and widely consumed by the time the 987 CE text Utsubo Monogatari was written. Before the invention of nori in sheet form in Asakusa, Edo (present-day Tokyo) about 1750, the paste form was the most often eaten kind. This was made possible by adapting the Japanese papermaking technique.
• Originally from Japanese, the term “nori” had its English debut in C. P. Thunberg’s Trav. in 1796. Conjugational uses of “Awa nori” likely allude to what is now known as “aonori.”
• After World War II, when Japan desperately needed to increase its food output, nori production fell. They wanted to diversify their economy away from their exclusive dependence on the marine resource. However, individuals seeking to create nori artificially could not comprehend why their cultivation techniques were not fruitful with nori since they did not know about nori’s three-stage life cycle.
• British phycologist Kathleen Mary Drew-Baker saved the business by her studies of the edible marine creature Porphyria umbilicalis, found in the waters off the coast of Wales and very popular in Japan. Her research was uncovered by Japanese researchers, who used it to develop artificial techniques of planting and producing nori that saved the business. In Japan, they revered Kathleen Baker as the “Mother of the Sea,” and they even created a monument in her honour. She is still held in high regard as the industry’s rescuer in Japan.
• Increased competition from seaweed producers in China and Korea, as well as an increase in domestic sales tax, have led to a fresh collapse in the Japanese nori business in the twenty-first century.
• The macrobiotic movement of the 1960s and the proliferation of sushi bars and Japanese restaurants of the 1970s both contributed to the widespread adoption of the word nori in the United States, and the product (imported in dry form from Japan) became widely available at natural food stores and Asian-American grocery stores.