Nori (seaweed) - Nori

Japanese: ノリ(海苔) - ノリ

A common name for edible soft, leaf-like algae. Usually refers to dried nori (Asakusa nori). Most of the ingredients are Asakusa nori, but Amanori and Aonori can also be added. The grown nori is picked, chopped, poured into a square tray, and dried in the sun or over a fire. Dried nori is roasted to make yaki-nori, or seasoned with mirin or soy sauce. Fresh nori is used as a garnish for sashimi, and tsukudani nori is often made by boiling Aonori and other seaweed. Freshwater varieties include Suizenji nori (Kumamoto), Shibakawa nori (Shizuoka), and Otanigawa nori (Tochigi). Generally, it is rich in minerals such as vitamins A, _B1 , C, calcium, and iron, and is highly nutritious. Nori farming is a technique unique to Japan, and is said to have begun in Tokyo Bay during the Edo period. In autumn, when the seawater temperature is around 20℃, seaweed mats are laid out and spores floating in the sea are allowed to attach to them. The spores germinate and grow into young seaweed, which then produce more spores and grow into leaf-like plants as the weather gets colder. These are then harvested. The fishing season is in winter. Calm, shallow seas with a high content of nutrients and little tidal variation are ideal.

Source : Heibonsha Encyclopedia About MyPedia Information

Japanese:

食用とする柔らかな葉状の藻類の俗称。ふつう，干しのり（浅草のり）をいう。材料の大部分はアサクサノリで，アマノリやアオノリなども加えられる。生長したノリを摘みとり，刻んで四角い簀(す)に流しこみ，天日または火力乾燥する。干しのりはあぶって焼きのりとし，みりんや醤油を塗って味付のりなどにもする。生ノリは刺身のつまなどに用い，つくだ煮のりはアオノリなどを煮たものが多い。淡水産のものにはスイゼンジノリ（熊本），芝川ノリ（静岡），大谷川ノリ（栃木）などがある。一般にビタミンA，B₁，C，カルシウム，鉄などの無機物に富み栄養価は高い。　ノリの養殖は日本特有の技術で，江戸時代に東京湾で始められたという。秋，海水温度が20℃前後のころ，ノリ【ひび】を設置して，海中に浮遊している胞子を付着させる。胞子は発芽・生長して幼ノリとなり，さらに胞子を発生しながら寒くなるにつれ葉状に生長する。これを収穫。漁期は冬。栄養塩類を多く含み，しかも潮の干満の差が少ない静穏な浅海が適所。

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