Dried soba

Japanese cuisine, made from dried soba of the red algae genus Pyropia, including P. The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking.

They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time. Originally, the term nori was generic and referred to seaweeds, including hijiki. One of the earliest descriptions of nori is dated to around the eighth century.

China, costing approximately six cents per sheet. Ariake Sea, off the island of Kyushu in Japan. China produces approximately a third of this amount. Nori is commonly used as a wrap for sushi and onigiri. It is also a garnish or flavoring in noodle preparations and soups. Sometimes it also is used as a form of food decoration. It also contains amphipod allergens that may cause serious allergic reactions, especially in highly sensitized crustacean-allergic people.