Different species of Porphyra can be found in all oceans.
Appearance
The leaves are appetisingly bright red, you can easily spot this algae in the sea and taste it fresh. Nori has very delicate leaves that grow up to two metres.
Production
Nori is traditionally grown on ropes in Asia. The young, thin leaves are harvested after only a few weeks in the sea. Eruopean products come from wild harvests.
Nori is the best known and most popular algae. The roasted leaves are called yaki nori. They coat vegetables, meat, fish or rice, nori flakes are an important ingredient in spice mixes and toppings. The nori flavour is uniquely umami.
After harvesting, the nori leaves are crushed with water to a pulp. The mass is continuously dried at about 90°C and lightly roasted at the same time. This yields a long mat of nori with diferent variations of width.
Nori is the best known and most popular algae. The roasted leaves are called yaki nori. They coat vegetables, meat, fish or rice, nori flakes are an important ingredient in spice mixes and toppings. The nori flavour is uniquely umami.
After harvesting, the nori leaves are crushed with water to a pulp. The mass is continuously dried at about 90°C and lightly roasted at the same time. This yields a long mat of nori with diferent variations of width.
Different species of Porphyra can be found in all oceans.
Appearance
The leaves are appetisingly bright red, you can easily spot this algae in the sea and taste it fresh. Nori has very delicate leaves that grow up to two metres.
Production
Nori is traditionally grown on ropes in Asia. The young, thin leaves are harvested after only a few weeks in the sea. Eruopean products come from wild harvests.
