Nori

In Japanese, the word ‘nori’ refers to all seaweed that grows on rocks in seawater – even seaweed that cannot be eaten. Not surprisingly, there are many words for seaweed in Japanese. However, edible ‘nori’ belongs to a single family, that of purple seaweed or ‘porphyra’.

Purple seaweed grows all over the world, even in Brittany. However, the Japanese know it better than anyone, having eaten it for over 1000 years and actively cultivated it for over three centuries. So it’s not surprising that it is used in all kinds of Japanese dishes: sushi, of course, but also furikake, soups, okonomiyaki, etc.

Nori has many qualities. As well as being deliciously iodised and grilled, it is excellent for your health. Its high calcium and vitamin content has long been known, and numerous studies suggest that it is good for the heart, immune system and digestive system.