How to make nori?
"Nori" is the name for edible seaweed in Japanese.
You can make nori by shredding and rack-drying seaweed similar to how people make paper.
The nori is farmed in the ocean where farmers use boats to supervise the growth. The plants need 45 days to reach maturity and in order to be ready. Machines automate drying and pressing the seaweed into a black, dried sheet.
There are multiple grades of nori. The least expensive (and most common) grades are imported from China and cost $0.06 whereas the high end nori costs $0.90 per sheet and are cultivated in Ariake Bay in Japan.
Nori is used in sushi and for garnishing dishes. It can also be made into a paste with soy sauce, or toasted and eaten with sugar, spices, or sesame oil. It is a source of iodine, protein, fiber, carotene, and vitamins A, B and C.
You need to purchase Japanese Sushi Nori. Just any kind of seaweed will not work. Sushi Nori is paper thin. If it is pre-roasted, you can use it straight from the bag. There is nothing “tough” about Sushi Nori. And, it should definitely not be soaked in water. It will disintegrate. If you are using a good quality of Nori that is hard to bite off or chew, that means that the sheets are made of a better grade of seaweed and are not meant for sushi. If you can’t get the right kind of Nori, try going to Japan Super and look under the Sushi category. They have what you need.
