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How Alge Nori Became a Popular Ingredient in Global Cuisine?
Alge nori (or simply nori) is a niche ingredient that has permeated the heart of the world cuisine, once being an ingredient used in Asian cuisine. It is a universal seaweed which has transcended cultures and culinary traditions to become a popular food additive in most parts of the world because of its deliciousness and health benefits.
A Brief History of Nori
East Asian food culture is the history of Nori. History testifies to the fact that seaweed has long been consumed in Japan; archaeological remains of it have been consumed there as early as the prehistoric Jomono and Yayoi periods. Marine plants like nori were a rich source of nutrition to the people of the Japanese archipelago who had a very abundant supply of water.
Curiously, nori used to be a luxury item. During Heian period (794-1185) and Kamakura period (1185-1333) it was the preserve of the upper social classes in the society, the Imperial Household and the military elite. The technique of producing the sheet nori as we know it today dates to circa 1718 in the Asakusa area of Edo (modern-day Tokyo), employing the methods modified after those of the Japanese paper-making (washi).
The Nutritional Powerhouse
The path of Nori to the international market has been made with the biggest part by the impressive nutritional profile. It is a great source of iodine, a mineral that is necessary in healthy thyroid operation and that the body is unable to synthesize. Moreover, nori contains a wide range of vitamins and minerals; it contains more vitamin A (in higher amounts than most vegetables), vitamin C, and calcium, magnesium, iron, and selenium.
It is also regarded as a good source of plant-based protein and thus is especially appealing to vegetarians and vegans. It is however to be noted that nori does contain vitamin B but later studies have resulted in the realization that the human body is not so effective at digesting it.
From Sushi Rolls to Global Stardom
The popularity of sushi worldwide was a major boost to Nori because its internationalization happened. With the proliferation of sushi eateries all over the world during the 1980s and 1990s, nori was getting more and more exposed to foreign cuisines. Dark green sheets which were crisp and dark were needed to hold together more popular sushi rolls.
In addition to sushi, nori has been used in world cuisine in many ways:
Snacks: Nori sheets are crunchy and experienced; they are used as a form of healthy snacks.
Seasoning: Crushed nori is applied as a tasty topping to rice meals, noodles and salads.
Creative Recipes: Creative sushi chefs have taken nori and used it in fusion sushi dishes such as taco sushi, which is Mexican and Japanese.
The European Embrace
Nori has become especially popular in Europe in the previous years. European food and beverage products with the flavours of seaweeds (including nori) grew 147 between 2011 and 2015. According to market research, seaweeds such as nori are poised to be the new superfood trend in the Western markets as it will attract people who want to find natural functional foods and other sources of proteins.
Research indicates that a large proportion of European consumers are willing to sample seaweed products: 58 percent of German consumers and 44 percent of British consumers have tried or are interested in trying seaweed. Nori has been considered by many people as a healthy salt substitute to salt and 36 percent of the consumers in the UK who use herbs, spices or seasonings in their foods have agreed that nori flakes are a good substitute of salt that can provide taste to their foods.
Sustainability and Future Trends
Nori and other seaweeds provide an attractive answer to the question of more sustainable food sources world over. Cultivation of seaweeds does not need any fresh water or fertilizer, and assists in the uptake of surplus nutrients in water. Being rich in nutrition, having low impact on the environment, and having malleable culinary uses, nori is poised to remain popular in world cuisine.
