Nori, genus Porphyra, is an edible red algae seaweed species. Nori is the Japanese name for this flavorful superfood from the sea, and it has been used in Japanese culinary tradition for thousands of years. In the US, Nori is best known as the salty and sweet green sea vegetable that holds together sushi rolls.

In addition to its starring roles as a wrap for sushi and in Japanese cuisine, Nori has a long history of use in traditional Chinese Medicine.

History and Cultivation

Nori has been eaten in Japan since at least the eighth century. Nori was first collected as it grew on oyster shells, rocks, wood, etc. in shallow waters along the coast line. Early in the Edo period (1603-1868), the Nori found growing in Edo Bay (today known as Tokyo Bay), near Asakusa, was especially delicious.  

Early farming techniques consisted of setting bundles of twigs in the Edo River estuaries (estuaries are where rivers meet the sea and the mixture of fresh water draining from the rivers and the salty seawater make for some of the most productive ecosystems in the world), on which the red algae spores settled and grew, and the mature plants were harvested.

Today, with modern farming processes, the Porphyra plants grow attached to nets suspended at the sea surface. The plants grow rapidly, taking only 45 days from "seeding" until the first harvest. A single seedling can produce multiple harvests, which are typically taken in ten day intervals.

For hundreds of years, Nori was eaten in a wet, paste-like form.  In the early 1900’s, the dry sheet form was invented based on the paper making process. After being rinsed, strained and chopped into very small pieces, the nori is placed on a bamboo mat stretched on a wooden frame and then lowered into a tub of water to make a sheet. Once the bamboo mat is removed from the water, the Nori sheet is dried.  After drying, sheets of nori are usually roasted.

In the 1960’s, Nori first gained recognition in the US at Asian/ American grocery stores and natural food markets due to the burgeoning macrobiotic movement. Originating in Asian philosophy, the macrobiotic movement is based on life-long dietary guidelines. This diet and the philosophy attracted members of the 1960’s counterculture movement including Beatle John Lennon and his wife Yoko Ono.

The popularity of Nori continued to increase when, in 1970, the first sushi bar outside of Little Tokyo, Osho, opened in Hollywood and soon became a favorite of local celebrities. Sushi quickly caught on in California, and shortly after several sushi bars sprang up in both New York and Chicago, helping the dish spread throughout the U.S.

How to Use

Nori Flakes are one of the easiest ways to cook with and eat seaweed. A perfect addition to Ramen noodles, salads, soups or use in a broth to top fried tofu. Nori Flakes are also used in some varieties of furikake (a rice seasoning that also includes fish and vegetable flakes).

Flavor Profile

Has a nutty, sweet-salty flavor.

Good for You

Nori, similar to most seaweeds, has a high in mineral content. Nori is also rich in carotenes, vitamin B12 and vitamin C. With 28% protein, Nori is also an excellent source of protein for those on a vegetarian diet.

Helpful Hints

If you’re a fan of superfoods you’ll love our growing selection.

** This product is certified kosher.

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