Nori is commonly used as a wrap for sushi and onigiri.
It is also a garnish or flavoring in noodle preparations and soups.
It is most typically toasted prior to consumption (yaki-nori in Japanese).
A common 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. It is also eaten by making it into a soy sauce-flavored paste, nori no tsukudani (海苔の佃煮).
Nori is about a third protein and a third dietary fiber, and contains high proportions of iodine, vitamins A, B, and K, and iron.
Porphyra yezonsi has been found to contain sufficient vitamin B12 to prevent vitamin B12 deficiency in rats.[10] Nori is considered to be an important source of vitamin B12 in vegans.[11]
Nori (海苔?) is the Japanese name for edible seaweed species of the red alga genus Porphyra, including most notably P. yezoensis and P. tenera.
Finished products are made by a shredding and rack-drying process that resembles papermaking.
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