Commonly used as a flavor agent or garnish in soups and noodle dishes, or as a wrap for sushi and onigiri – Nori (海苔) is everywhere in the Japanese food lexicon. It is dried into thin sheets and most of what we see in the States is typically roasted (yaki-nori). Unlike kombu, which is thicker and thrives in deeper waters, nori is harvested in the shallows and was originally developed in the 1600s by traditional papermakers who endeavored to press seaweed into sheets of edible paper. Nori lends a briny hit of the sea to the flavor profile of the dishes in which it is used. A word of caution – store your nori in a dry spot to preserve its perfect crackle! A tiny bit of moisture is detrimental to the brittle, dry umami of your yaki-nori.
- Yaki udon with dashi butter
- Cucumber vegetable maki rolls
- Onigiri (rice balls)
- Spicy tuna salad
- Chirashi soba