Nori

Nori is a type of edible seaweed, dark green to black in color, which comes in thin, dried sheets. It is a fundamental ingredient in Japanese cuisine, especially known for its use in making sushi, where it is used to wrap rice and other ingredients. Furthermore, nori provides a characteristic umami flavor and a slightly crunchy texture when dry.

Origin: Nori is primarily cultivated off the coasts of Japan, Korea, and China, and its consumption has been traditional for centuries in these Asian countries. More recently, its popularity has spread worldwide due to the expansion of Japanese cuisine.

Properties: Nori is an excellent source of plant-based proteins, vitamins (especially vitamins A, C, E, and B complex), minerals such as iodine, iron, and calcium, and antioxidants. It is low in calories and fat, making it an ideal ally for healthy diets. Additionally, the iodine present in nori contributes to the proper functioning of the thyroid gland.

Synonyms in Spanish from Latin America: In different Latin American countries, nori may be known simply as alga nori or dried seaweed. There is no very popular distinct synonym, so the term nori is generally used untranslated.