EVERYDAY SCIENCE

Detailed explanation-1: -Nori () is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus Pyropia, including P. yezonesis and P. tenera. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri (rice balls).

Detailed explanation-2: -Nori is a red algae from Japan, most famously used in sushi rolls. High in Omega 3s, it can supply the same nutrients as fish.

Detailed explanation-3: -Today most Nori is farm-raised. It is cultured by laver-raisers in calm sea in the Regions of Kyushu, the Seto Island Sea, Tokai, Chiba and Miyagi. The seeds are planted in the nets at the end of summer. The Nori grown in the farm is harvested from autumn to spring and processed into squared Nori after shredding.

Detailed explanation-4: -The Many Names it Goes By! Nori is actually the Japanese word for a versatile genus of red seaweeds which are scientifically classified as Porphyra. Nori is a delicious, edible and widespread sea vegetable, with a number of different species (over 100), similar in taste, structure and nutritional offerings.

Detailed explanation-5: -Red algae include phytoplankton and seaweeds, also known as macroalgae. Some red seaweeds are major crops in Japan, Korea and China, where they serve as sushi wrap, among other uses. Red seaweeds are also used as food thickeners and emulsifiers and in molecular biology experiments.