Nori is dried seaweed pressed into thin sheets, used primarily as the wrap for sushi rolls and onigiri. It is made from red algae of the genus Pyropia, farmed on nets suspended below the ocean surface, harvested, shredded, pressed into sheets and dried. The flavour is savoury and oceanic — not fishy, but close to the smell of fresh sea air. When correctly stored, nori should be jet black, crisp, and shiny.
History
While the word nori today describes dried seaweed in thin sheets, it was originally a generic term for all kinds of marine plant-life. There is evidence of seaweed harvesting from as far back as 701, when it was mentioned in the Taihō Code as a taxable commodity. Local records (fudoki) from the early 8th century show that drying nori for consumption was already taking place in the Hitachi and Izumo Provinces. Japan's oldest long-form narrative, Utsubo Monogatari (Tale of the Hollow Tree), published in the late 10th century, also mentions nori harvesting — by that point it was commonplace.
Nori at this time was eaten as a paste. The sheet form we recognise today was invented around 1750 in Asakusa, Edo, using a method borrowed from Japanese papermaking.
Production
Red algae of the genus Pyropia is farmed in coastal East Asia, primarily Japan, on nets suspended below the ocean surface. The algae reaches maturity around 45 days after seeding. Farmers harvest only the outer layers of the plant on each pass, allowing the nets to return to the sea and produce a fresh crop roughly every ten days.
The harvested nori is shredded, pulped, and pressed into thin sheets. Pressing removes most of the water, after which the sheets are dried — traditionally over several hours or days, in modern facilities in minutes using heat.
Storage
Nori absorbs moisture quickly from the air, which degrades texture and flavour. Store dried nori in an airtight container with a desiccant. Opened packs should be resealed immediately. For longer storage, keep in an airtight container in the freezer.
Grading
There are eight annual harvests in the nori season. The first — taken when the water is coldest — is considered the finest. Quality declines with each subsequent harvest. The buyer's grading on commercial packaging (Gold A, Silver B, Green C, etc.) is a simplification of the farmer's far more detailed assessment, which covers:
Harvest number — 1 to 8, with 1 the highest quality.
Colour — the best nori is deep green with an almost metallic sheen. Very pale or near-black nori is less desirable.
Holes — fewer holes indicates higher quality.
Density — assessed by holding a sheet to the light. Density should be consistent across the whole sheet.
White spots — spots indicate dead nori. High-quality sheets have none.
Farm location — the finest nori comes from the Ariake Sea in southern Japan. All SushiSushi nori is grown and harvested in Japan.
Nori in Japanese Cuisine
The most common use for nori is as a wrap for onigiri and sushi rolls. Rice and fillings are placed on a sheet of nori and rolled tightly using a bamboo mat (makisu).
Nori is also added to soups and noodle broth — either as a garnish or to add flavour. In ramen it is standard as a garnish; in yakisoba it is shredded and scattered as a topping.
Nori can be eaten on its own, typically toasted first. Toasting is done by passing a sheet briefly near heat — a few seconds per side. Some preparations flavour the nori during toasting with soy sauce, mirin, sake, and sugar to create ajitsuke-nori.
Nori can also be combined with soy sauce to produce nori no tsukudani — a rich, black paste traditionally served with steamed rice.
Taste
Quality nori tastes of the sea — not fishy, but close to the smell of fresh ocean air. It is a delicate flavour, complemented by sushi rice but easily overpowered by soy sauce and wasabi. Toasted (yaki-nori) the flavour becomes more pronounced.
Nutritional Benefits
Nori is high in Vitamin A, Vitamin B2, and Vitamin C, and is a good source of potassium and iron.
Popular Products
A selection of nori products popular with our professional kitchen customers.
Yamagataya Japanese Grown Nori
Gold A grade nori grown and harvested in Japan by Yamagataya. Pre-cut sheets suited to tamaki hand rolls or eating as a snack.
Yamagataya Roasted Snack Nori
Roasted nori sheets glazed with soy sauce blended with kombu, bonito dashi, and koji. A popular chef snack and mise en place ingredient.
Momoya Nori Seaweed Jam
Nori boiled with soy sauce, mirin, and sugar into a salty-sweet paste. Traditionally served with rice. Works well stirred into pasta as a sauce.
Our Suppliers
Yamagataya
Founded in 1764 by Sohachi Kubota. Over 250 years, Yamagataya has grown, harvested, and processed some of Japan's finest nori. The source of several of our most-stocked products.
Daihoku
Founded in 1974. Daihoku produces seaweed products using ingredients from Hokkaido. Roasted nori, dried seaweed, and processed agricultural products with a distinctive northern flavour profile.
Momoya
Founded 1920. Momoya combines traditional manual processes with modern machinery to produce nori pastes and condiments popular with chefs across our customer base.
Frequently Asked Questions
What is nori made from?
Nori is made from red algae of the genus Pyropia — specifically Pyropia yezoensis or Pyropia tenera. The algae is farmed on nets below the ocean surface, harvested, shredded, pressed into thin sheets and dried. The process closely resembles traditional Japanese papermaking.
Is nori the same as seaweed?
Nori is a specific type of seaweed — red algae of the genus Pyropia — dried and pressed into sheets. "Seaweed" is a broad term covering many marine plants. Other Japanese seaweeds include kombu (kelp), wakame, and hijiki — all distinct from nori in flavour, texture, and use.
How should nori be stored?
Store nori in an airtight container away from light and moisture. Nori absorbs humidity from the air within minutes of exposure and loses its crispness quickly. Opened packets should be resealed immediately. For longer storage, keep in a sealed container in the freezer.
What does nori taste like?
Quality nori tastes of the sea — savoury and oceanic, close to the smell of fresh sea air, with a slight sweetness. It is a delicate flavour that pairs well with sushi rice but is easily overpowered by strong condiments like soy sauce. Toasted nori has a more pronounced flavour.
Can nori be eaten raw?
Yes. Sushi nori is already dried and ready to eat without further cooking — it is lightly toasted during production. For maximum crispness, hold a sheet briefly near heat (a few seconds per side) before use. Do not expose it to direct flame.
Shop Nori
We stock Gold A* through to standard grades from Yamagataya, Takaokaya, Daihoku, and Momoya — all Japanese-grown, available with next-day delivery across the UK.
