The fully-grown Porphyra blades are harvested by hand, washed in fresh water, shredded into small pieces, and processed using machines to make dry sheets of Nori.

The spores germinate on ropes and they grow into brownish-red thallus that contains elliptical blades that may be up to 15-20 cm long. Ropes or nets are arranged on the shores in a way to allow the seaweeds to come out of the water and be exposed to air for a few hours every day. They thrive in areas where the shore emerges right above the sea water at the time of low tides and submerges into the water during high tides. They are extremely popular in Japan and Korea, and the western countries are slowly discovering the flavor and health benefits associated with this amazing seaweed.Īs mentioned above, Nori is derived from a particular variety of seaweed that is called Porphyra and it is cultivated in seaweed farms. Nori is perhaps the most common type of seaweed and it is sold as large sheets used for wrapping sushi rolls.

Nori is red algae but after processing, it appears dark green, almost black in color. Seaweeds can be broadly classified into three different categories – red algae, green algae, and brown algae. Although there are 150 different species of seaweed, Nori is mostly made from this particular variety called Porphyra. The wraps used in sushi rolls are the processed form of seaweeds that grow off the coasts of Japan. It is primarily made from a specific variety of seaweed known as Porphyra. What kind of seaweed is used for sushi? This type of seaweed is called Nori in Japanese. It goes without saying that seaweed is an indispensable ingredient for making sushi, without which your sushi will not be the same. If you have seen that dark green shiny wrap on your favorite sushi roll and wondered what it is and where it comes from, you are not alone! The California rolls also have seaweed but it is hidden inside to appeal the westerners.

Cooking fever sushi seaweed