- What is the detailed nutrition information about Nori?
- Where is Nori originally from?
- What are the differences between Chinese, Korean, and Japanese Nori?
- Are there any additives in Nori?
- Moisture absorbent is fully expanded. Should I dispose the package?
- How should I store Nori?
- What is the difference between Takaokaya Nori and many others in the market?
- How much Iodine is contained in roasted Nori seaweed?
Below is the nutritional information for Yakinori from "Standard Tables of Food Composition in Japan,
Fifth Revised Edition" (Japanese Only) by Japanese Ministry of Education, Culture, Sports, Science and Technology.
Nutrients per Serving for Nori Seaweed (Roasted)
Amounts per 1 full sheet (2.1g)
|Total Fat (g)||0.1|
|Total Carbohydrate (g)||0.9|
|Alpha Carotene (mcg)||86|
|Beta Carotene (mcg)||525|
|Retinol Activity Equivalent (mcg)||48|
|Beta Carotene Activity Equivalent (mcg)||567|
|Vitamin D (mcg)||0|
|Vitamin E (Alpha Tocopherol) (mg)||0.1|
|Beta Tocopherol (mg)||0|
|Gamma Tocopherol (mg)||0|
|Delta Tocopherol (mg)||0|
|Vitamin K (mcg)||8|
|Vitamin B6 (mg)||0.01|
|Vitamin B12 (mg)||1.2|
|Folic Acid (mcg)||40|
|Pantothenic Acid (mg)||0.02|
|Vitamin C (mg)||4|
|Saturated Fat (g)||0.01|
|Dietary Fiber (g)||0.8|
China, Korea, and Japan. Almost 70% of total amount of Nori consumed outside of Japan is said to be from China for its relatively reasonable price and greatly improved quality for past years.
There are historically only two countries, Korea and Japan in which squared-shape Nori sheets have been consumed as one of daily diet. In China, dried seaweed has been consumed as a garnish of soup. Although history of Nori varies from one country to another, all three countries make Japanese style Nori to meet an increasing demand for this product, mainly used as wrapping sheet for Sushi.
No, Nori is made from a single ingredient.
If Nori is saggy, one option is to toast it again on oven with the residual heat for 20-30 seconds. You can use an ordinary pan. Do not over heat oven or pan, and use the residual heat. Over toasting may result in bitter taste and the color tends to be very green when over-toasted. Other option would be to make Nori paste. Nori paste or "Nori Tsukudani" is very popular side dish in Japan. Simply tear 10shts of Nori into very small pieces. Mix 100cc of water with two tablespoons of sugar and one tablespoon of Mirin or sweet sake. If you do not have Mirin, Sake should be fine but add some more sugar. If you prefer sweeter taste, add more sugar to your taste. Mix them well and leave it for a half day. Then heat and stir it until all water evaporate. You can add a spice such as dried chili to create your own flavor. You can spread it over steamed rice. The quality of Nori should be fine for awhile after the moisture absorbent expanded. It all depends upon storage condition. Avoid humidity and direct sun light, seal the package tightly and keep them around 5 degrees Celsius.
Since nori is incompatible with humidity, it is normally sold in moisture-proof bags. If unopened, nori can be stored in a cool, dark place for up to 6 months. Once the package is opened, keep it in a Ziploc bag, removing the air and storing it in a cool, dark place. But remember, it is always better to eat nori as soon as you can once the package is opened.
We do final processing of Nori such as roasting and packaging here in Los Angeles factory. Therefore, we are able to cater freshly toasted Nori to the market.
Based on the information in "Standard Table of Food Composition in Japan" issued by Ministry of Education, Culture, Science, and Technology in Japan, 1g of roasted Nori seaweed contains approximately 21 mcg of Iodine. The average weight of roasted Nori seaweed is approximately 2.75 grams. Thus, 1 sheet of roasted Nori seaweed contains approximately 57.75 mcg of Iodine.