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Nori (Seaweed) Ingredients

Commented on January 08, 2015
Created November 02, 2012 at 11:55 PM

Do regular Nori sheets have other ingredients used to make them besides seaweed?

I'm curious because I read about these seasoned nori sheets that contain canola oil and when I tried searching about roasted nori sheets it made it more confusing on what other ingredients may be in the nori sheets.

I'm half Japanese so I have always ate nori sheets since I was a child. My brother and I would just open the pack and eat them. The pack my family buys is Nico-Nico Nori (not the seasoned kind, the company makes both). The package says "Roasted Seaweed" and the ingredients shows only seaweed. The product is from China. I just never thought about this until I saw other posts about seasoned seaweed snacks which I've never tried.

A84e257f87ab61cc229001fa70c10115

(0)

on January 08, 2015
at 07:37 PM

How is this process different from making seasoned dried seaweed. 

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F694fc245d03b64d6936ddb29f4c9306

(2613)

on November 03, 2012
at 01:15 AM

The full list of ingredients should be listed on the back if it's sold in the US. Traditional nori is sun-dried, but commercial nori is usually baked in an oven. Oil is not required for the roasting process.

You should be very careful about cheap Chinese nori. A lot of cheap nori is produced in polluted waters near Chinese port cities, so it can be high in heavy metals and other pollutants. Try to stick to more expensive Japanese and Korean seaweed products. For instance, I highly recommend SeaSnax, which are produced in Korea and roasted with olive oil.

Here's a description of the nori-making process:

After the seaweed Prophyra is picked, it is immediately dried into sheets. This was formerly done by sun-drying process, but this job is now highly mechanized. The harvesters only take what they can process in one day. Nori is first washed with freshwater than fed into a shredding machine, which makes it to a piece 0.5x1 cm in size. The cut nori is then thoroughly mixed with freshwater, 4 kg of nori per 100 liters. The nori/water mixture is than fed into a machine that is almost like a papermaking machine. In the machine it is put on top a wooden frame about 30 sq cm on the outside, which is fit into mats of split bamboo 20x18 cm big. Then it's placed into a wire netting screen about 600 ml of mixture is fed into each frame and the water drains away through the mats and screen. The frames then move slowly across a production line and afterwards it goes over a heated surface. The nori and the bamboo mats are then moved going back in a circle for more nori-water mixture. After the nori sheets are piled up and put into an oven to reduce the moisture content to about 18%. This is in order to make a good product. The temperature of the drying process is 500C. Than the bamboo mats are then removed, the nori is than put together it 10s and packed in bundles of 100s. (Source)

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