dried seaweed which comes in very thin sheets.
A type of farmed seaweed found only on Turtle Isle (location of the Atari Isev city Tar Danath ) that is used in the preparation of most soups.
Paper-thin sheets of dried seaweed which are used for wrapping sushi and rice balls. If it is brushed with soy sauce, nori is called ajijsuke-nori.
thin sheets of toasted seaweed used in Japanese cooking in making sushi, etc.
Dried seaweed, usually sold in sheets, or cut up. It is extremely thin.
Thin sheets, of dried sea-vegetable that are black or dark purple when dried. Nori is often roasted over a flame until green. It is used as a garnish, wrapped around rice balls in making sushi or cooked with tamari as a condiment. Rich in Vitamin A and protein, nori also contains calcium, iron, Vitamins B1, B2, C, and D.
Dried and salted sheets of seaweed. Used for making onigiri, or good on its own. The Korean variety is quite nice as well.
An edible seaweed that is sold in paper-thin strips. It is used to make Japanese sushi rolls or is sliced thinly and sprinkled over soups, noodles or rice.
An edible seaweed, dark green in colour and used in Japanese cooking for, among other things, wrapping sushi.
(nor-ee)—sheets of dried seaweed used for making rolls
sheets of dried seaweed used in maki.
dried laver seaweed pressed into thin layers and used especially for rolling up sushi.
Paper-thin sheets of seasoned, dried seaweed
Japanese -n. Seaweed dried in sheets, used in sushi fabrication and, shredded, as a condiment.
thin seaweed pressed into sheets and most often used as the wrap around sushi. Best when it’s crispy, but can be ‘refreshed’ by fanning over a stove top flame or electric burner.
This is the most common form of dried seaweed used in Japanese and Korean cooking. It comes in paper thin sheets, plain or roasted. Before use, it can be toasted lightly over a naked flame to freshen and produce a nutty flavor. keep in an airtight container or in the freezer.
Purple laver seaweed pressed into thin sheets, used mostly as a garnish or to make norimake sushi
A nutritious dried seaweed that is normally sold in tissue-thin sheets. It has a sweet flavor and a dark purple color. Used to wrap rice balls and sushi. Usually toasted lightly before use.
Paper-thin sheets of dried and pressed seaweed used to wrap sushi and rice balls.
Nori, thin sheets of dried seaweed, is used in Japanese cuisine. Traditionally, nori is used for wrapping sushi, but when thinly cut, nori serves as a garnish or seasoning. Nori ranges in colour from dark green to black and can be found in Japanese markets and the Asian section of grocery stores.
paper-thin, crispy sheets of pressed sea vegetable; used for Japanese sushi rolled around rice or crumbled as a garnish; rich in protein, calcium, vitamins, iron, and minerals
Sheets of roasted seaweed used to wrap sushi (sticky rice and fish eaten raw).
Thin dry sheets of seaweed used in Japanese cooking. It is mainly used to wrap sushi and as garnish for other cold presentations.
These sheets of dry roasted seaweed usually come in packs of 8 or 10 and can be purchased at an Asian grocery store.Tekka maki: tuna roll
is thin black or dark purple sheets of a dried sea vegetable. When roasted nori turns green. This is used as the wrapper around sushi & is rich in vitamins & minerals.
Dried seaweed. It is mainly used for rolled sushi.
Sheets of roasted seaweed used most often to wrap sushi (sticky rice topped with fish most often raw).
Nori (Japanese: 海苔), known in Chinese as hǎitái (海苔) and in Korean as kim or gim (김), is the Japanese name for various edible seaweed species of the red alga Porphyra including most notably P. yezoensis and P. tenera. The term nori is also commonly used to refer to the food products created from these so-called "sea vegetables". Finished products are made by a shredding and rack-drying process that resembles papermaking.
