Cookbook:Nori
| Nori | |
|---|---|
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| Category | Vegetables |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Vegetables
Nori (海苔), also called gim (ê¹€), is a type of processed dried seaweed sheet commonly used in Japanese and Korean cuisines.
Nori is sometimes translated as 'laver' in English—however, this English term is generic to many varieties of seaweed, and nori is more commonly used when referring to this specific variety.
Composition
[edit | edit source]Nori is typically made from various red algal seaweeds, most commonly from the genera Pyropia and Porphyra.
Production
[edit | edit source]Finished products are made by a shredding and rack-drying process that resembles papermaking.
Use
[edit | edit source]Nori is often used in Japanese and Korean cuisines to make rice rolls, such as makizushi, onigiri, and kimbap. It may also be used as a garnish or eaten, toasted and seasoned, as a snack.