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Finished products are made by a shredding and rack-drying process that resembles papermaking. Japan, Korea, and China are the current major producers of nori.
Production and processing of nori by current methods is a highly advanced form of agriculture. The final product is a paper thin, dark, black, dried sheet of approximately 18 X 20 cm and 3 grams in weight.
Nori is commonly used as a wrap for sushi (makizushi) and rice balls (onigiri). It is also a common garnish or flavoring in noodle preparations and soups. Nori is most typically toasted prior to consumption ("yaki-nori" in Japanese). A very common and popular secondary product is toasted and flavored nori ("ajitsuke-nori" in Japanese), in which a flavoring mixture (variable, but typically soy sauce, spices and sugar in the Japanese style or sesame oil and salt in the Korean style) is applied in combination with the toasting process. Nori is also eaten by making it into a soy sauce flavored paste. |
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