Nori

A lot of kinds of different seaweeds are used in the Japanese cuisine. It is tosaka seaweed, and wakame and kombu and etc. However the famous and more popular is pressed and dried nori leaves.

The popularity of seaweeds is based on flavor and healthy properties of this product. In the Japanese cuisine nori use for preparation of different dishes: as garnish and as a decoration, and as a basic ingredient. More often this product is used for sushi making and sometimes seafood or surimi wrapped in nori or even eat it as an independent snack.

About useful properties of this product there is nothing to talk. Nori - is the richest source of vitamin A (in 3 times more than in carrot), vitamin C ( in 2 times more than in spinach); natural iodine, which necessary for the normal functioning of thyroid; vitamins of group B (in ten times more than in cow milk and chicken eggs), and also vitally important minerals and trace elements (zinc, iron, magnesium, calcium). 

There are a few varieties of nori, which depending on a thickness of leaves – it is “Nori Gold”, “Nori Silver” and “Nori Green”.