Nori
Nori
Nori (pronounced /ˈnɔːri/, from Japanese: 海苔) is a type of edible seaweed that is widely used in Asian cuisine, particularly in Japan and Korea.
Etymology
The term "nori" is derived from the Japanese word "nori" (海苔), which literally translates to "seaweed".
Description
Nori is a type of red algae that grows in the sea. It is harvested, dried, and processed into thin, dark green sheets. These sheets are often used as a wrap for sushi, onigiri (rice balls), and other dishes. Nori is also commonly shredded and used as a garnish or seasoning in a variety of dishes.
Nutritional Value
Nori is rich in nutrients, including vitamins A, B, and C, as well as minerals such as iodine, iron, and calcium. It is also a good source of protein and dietary fiber.
Related Terms
- Sushi: A Japanese dish that often uses nori as a wrap for the rice and other ingredients.
- Onigiri: A Japanese rice ball that is often wrapped in nori.
- Seaweed: A general term for marine plants and algae, which includes nori.
- Algae: A simple, non-flowering plant. Nori is a type of red algae.
- Edible Seaweed: Seaweeds that can be eaten and used in the preparation of food, including nori.
See Also
External links
- Medical encyclopedia article on Nori
- Wikipedia's article - Nori
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