Nori Flakes

Nori Flakes, made from edible seaweed, smells verdant and slightly nutty, with a bracing, salty snap that reaches back to the ocean from which is it farmed. Its pungent smell carries into its flavor, which is at once nutty and sweet and immense, its inherent brininess laden with oceanic umami flavor.

Nori has been eaten in Japan since at least the eighth century. Nori was first collected as it grew on oyster shells, rocks, wood, and other aquatic detritus in shallow waters of mineral-rich estuary regions, where the rivers empty into the sea. In a compatible environment plants grow quickly, and can go from spore to harvest-ready in 45 days. Nori was eaten as a paste for hundreds of years, but in 1750 an inventive resident in Edo (modern Tokyo) applied the principles of paper-making to nori processing. This person, whose name has been lost to time, gave the world dried nori sheets, which we still enjoy today wrapped around sushi.

Tips From Our Kitchen

Nori Flakes are one of the easiest ways to cook with and eat seaweed. They are a perfect addition to Ramen noodles. Make a vegetable dip by mixing with mayonnaise and yogurt, or slather this on a fish sandwich. Press into sliced tofu and bake. Add to crab cakes or clam chowder. Sprinkle over a noodle bowl or fish tacos. Make a vinaigrette with rice vinegar and shallots and toss over a simple green salad. Toss over lox.

Like most seaweeds, Nori is high in mineral content. The flakes are rich in carotenes, vitamin B12 and vitamin C. With 28% protein, Nori Flakes are an excellent way to boost overall protein intake for those on a vegetarian diet.

Our Nori Flakes are a product of the USA.

This product is certified kosher.

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