10 Sheets Sushi Nori

Introduction

Seaweed, its botanical name is Porphyra. It is a type of red alga that grows on shallow marine reefs. It comes in colors such as red-purple, green-purple, and black-purple, but all turn purple after drying. As it can be used in cooking, it is named purple seaweed. Porphyra is rich in nutrients, containing 29% to 35% protein, iodine, various vitamins, and inorganic salts, and has a delicious taste. Due to the limited quantity of naturally growing nori, the production mainly comes from artificial cultivation. Porphyra haitanensis and P. yezoensis are the main cultivated species, serving as the primary raw materials for round cake-shaped laver and nori respectively.

P. yezoensis is harvested in early winter. After harvesting, it undergoes processes including washing, dehydration, chopping, drying, and shaping to form sheets of standard sizes. After twice roasted, it becomes seaweed used for making sushi, commonly known as sushi nori. When these sheet-shaped P. yezoensis are roasted, artificially seasoned with a flavoring machine, and then dried again, they are turned into instant seaweed that can be eaten directly, namely seasoned seaweed.

Today, seaweed nori has been an important and healthy diet food all around the world.