Nori

Nori is edible seaweed made by shredding, forming, and drying cultivated red algae, especially species of Pyropia and Porphyra. It is commonly sold as thin sheets for Japanese cuisine.

Pyropia: A genus of red algae that includes species cultivated for nori. Several major nori crops were reclassified into this genus.
Sushi: A Japanese dish of vinegared rice, often combined with seafood, vegetables, or other ingredients. Nori wraps rolls such as makizushi and may hold hand-formed sushi together.
Red algae: A large group of mostly multicellular algae characterized by photosynthetic pigments including phycoerythrin. Nori-producing species belong to this broader algal group.
Edo period: The period of Japanese history under Tokugawa rule, from 1603 to 1868. Nori cultivation and trade developed substantially in Edo-era Japan.
Kombu: Edible kelp, especially Laminaria species, used widely in East Asian cooking. Kombu is a thick brown seaweed, unlike the thin red-algal sheets called nori.
Porphyra: A genus of red algae historically used for nori and still containing cultivated species. Nori’s familiar name persists from species once grouped in this genus.
Makizushi: Sushi made by rolling vinegared rice and fillings in a sheet of nori. It is one of the clearest culinary uses of sheet nori.
Seaweed: Macroscopic algae that grow in marine or brackish environments. Nori is one edible, cultivated kind of seaweed.
Tokyo Bay: A bay on Japan’s Pacific coast adjoining Tokyo and neighboring prefectures. Its tidal flats and coastal communities became early centers of nori production.
Wakame: An edible brown seaweed, commonly identified as Undaria pinnatifida. Wakame is usually eaten as hydrated strips rather than pressed sheets.

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