Japanese nori seaweed is high in fibre, vitamins, protein and minerals. Nori seaweed provides calcium and iron and contains other important trace minerals. Nori is traditionally eaten to strengthen the circulatory system and help lower cholesterol.
Nori is so versatile but it is most commonly used as a wrap for sushi and onigiri. It is also used as a garnish or flavoring in noodles and soups. Nori is typically toasted (yaki-nori). A very common and popular secondary product is toasted and flavored nori (ajitsuke-nori), in which a flavouring such as soy sauce, spices and sugar is applied during toasting. Nori is also eaten by making it into a soy sauce flavored paste noritsukudani.
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