The Nori seaweed [海苔] is widely used in Japanese food. Its daily use is of such importance in Japanese culture and in adding flavor to the dishes in which it is used. Despite this, it is little known worldwide.
It makes up popular dishes such as hossomaki and uramaki rolls, sushi, onigiri (rice balls), as toppings in obentōs, in addition to the temakis that are highly appreciated in Brazil.
Nori is simply thin, dry sheets made from the dehydration process of edible seaweed of the Porphyra species (Red Algae).
If you want to know some curiosities about Sushi, we also have the video below:
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Origin of Nori Seaweed
The term Nori, in the past, was used generically and referred to seaweeds in general, including Hijiki. The seaweed has a history dating back to the 8th century. In the Taihō Code, there were already taxes on the seaweed enacted in 701.
The local people were assigned the task of drying the seaweed in the Hitachi Fudoki province (721-721). Meanwhile, its harvesting was mentioned in the Izumo Fudoko province (713-733).
All this shows that nori is a food that has existed for many centuries. In Utsubo Monogatari, written around 987, the seaweed was recognized as a common and everyday food.
The nori was consumed in paste form for a long time but acquired the sheet form around 1750 in Asakusa thanks to the paper-making method.
The word ‘Nori’ first appeared in an English publication in “C. P. Thunberg’s Trav,” published in 1796. It was cited as “Awa nori,” probably referring to what is now called ‘Aonori.’
Decline of Nori
Nori experienced a significant decline after World War II, just like various foods. The cause of this was the lack of knowledge among the remaining people.
The seaweed goes through a cycle of three stages for its cultivation, and this traditional method was not known to many. But the scenario changed with the knowledge from a British psychologist, ‘Kathleen Mary Drew-Baker,’ who researched Porphyria Umbilicalis.
She grew up in Wales, which also harvested seaweed like Japan. The Japanese, knowing of her research, applied new artificial processes for sowing and cultivating plants, reviving the seaweed production industry.
Kathleen Baker was hailed as the “Mother of the Sea” in Japan, with a statue erected in her memory. She is still revered as the savior of the Japanese nori industry.
There is no certain origin, but as we have seen, the seaweed has been used for many years by the Japanese, who today use it in many ways and daily in their lives.
How is Nori Produced?
The production of Nori uses an advanced agricultural technique. It is done in small and large “farms” by the sea, all using suspended nets on the water’s surface, these places are precisely where the Porphyra seaweed grows.
It is surprising how quickly they grow, about 45 days until the first harvest. A single planting can yield many harvests, in short intervals of just 10 days.
In addition to the advanced cultivation technique, harvesting also uses mechanical harvesters specific to the process. After the harvesting process, the collected seaweed goes through another process to generate thin, dry sheets, approximately 18×20 cm, weighing only 3 grams.
Most of the seaweed is produced in Japan, and also in China, which produces about one-third of it. In Japan, the main production occurs in a region called Ariake Bay, on the island of Kyushu.
Moreover, the production of seaweed also stimulates the maritime and labor industry in Japan. The seaweed produced is responsible for over 98% of Japan’s marine production since 1984. Also, the cultivation of Porphyra provides jobs for over 16,800 workers.
Benefits of nori for health
The seaweed brings many benefits, thanks to its properties rich in proteins, calcium, iron, Vitamins A, B, and C, in addition to containing almost twice as much protein as some meats.
It presents a great source of iodine for the functioning of the thyroid gland. They are rich in carotenoids, which may have a protective effect against the mutation of certain cancer cells.
Nori seaweed is also great for those in the process of losing weight, due to its low levels of fat and calories, along with its high fiber content, which is good for digestion. All the benefits of seaweed are only activated with frequent consumption of it.
It is recommended to eat it because it also helps in the treatment of diseases such as anemia and cardiovascular diseases, as it is effective in reducing cholesterol, in addition to preventing arteriosclerosis and hypertension, as it strengthens the walls of the artery.
Another positive point is contributing to the health of the endocrine and nervous systems, resulting in strong and healthy hair, smooth skin, and stress tolerance.
There are a number of factors that define the quality of the seaweed. One of them is the fact that they have ideal growth in oceans. Because they thrive on the abundant nutrients that the sea offers.
The underwater currents also release nutrients for them and act in expelling plant waste. As a result, seaweeds concentrate more minerals that are rarely found in terrestrial plants.
Care when obtaining Nori
In Japan, there are large quantities of seaweed that are cultivated with improper methods and processing, which can compromise the quality of the seaweed, in addition to causing nutrient losses due to the natural action of the sea.
To have seaweed of good provenance, it is necessary that it is cultivated in its natural habitat, being harvested in deep oceans that are free from pollution.
In addition, of course, to good methods for its finishing to be put up for sale. Therefore, always make sure that the seaweed you buy or consume in a restaurant is of good provenance.
If you wish to buy nori in Brazil, we recommend that you visit the konbini store by clicking here. You will find various types of nori at the best price.
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