Nori Seaweed

I. General Information

A. Scientific Name:

Porphyra, Pyropia

B. Alternative Names:

Nori, Laver, Purple Laver

C. Pronunciation:

noh-ree / lay-ver

II. Sourcing and Origin

A. Source:

Harvested from shallow coastal waters in Japan, Korea, and China; cultivated on nets in tidal zones.

B. Geographic Origin:

East Asia (Japan, Korea, China); also found in temperate coasts worldwide

C. Method of Processing:

Harvested, washed, shredded, pressed into sheets, roasted or toasted

III. Properties and Uses

A. Physical Properties:

Thin, papery sheets, dark green to black; crisp when dry, soft when moist

B. Chemical Composition:

High in protein, iodine, fiber, vitamins A, B12, C; rich in minerals and antioxidants

C. Primary Uses:

Skincare: Antioxidant-rich extracts for protection

Haircare: Minerals may help scalp and hair strength

Wellness: Supports thyroid health with iodine

Culinary: Sushi wraps, soups, rice snacks

Household: Seasoning flakes for food

D. Key Benefits:

Boosts thyroid function, provides plant-based protein, antioxidant support

IV. Safety and Considerations

A. Potential Allergies:

Rare, but iodine sensitivity may cause issues

B. Best Practices for Use:

Use roasted sheets for sushi; sprinkle flakes as garnish

C. Special Precautions:

High iodine content. Must limit excessive daily consumption

V. Fun & Educational Facts

A. Historical Context:

Consumed in Japan since at least the 8th century; traditional laverbread in Wales

B. Did You Know?

Nori was once made by hand like paper before modern farming methods

C. DIY Recipe Idea:

Sushi rolls (maki)

Nori chips with sesame oil and salt

Rice balls (onigiri) wrapped in nori