Nori seaweed – delicious to prepare and easy to store

You can typically find nori seaweed in the form of square, dried leaves in supermarkets or specialised shops. There are around 30 different green and red seaweeds that can be used in the kitchen.

The leafy seaweed is traditionally used in the preparation of sushi, but can also be used as a tasty addition to noodle soups and salads. Nori seaweed is also available as dried flakes, which are used as a seasoning in the kitchen.

Nori leaves are tender, yet crunchy and robust. The flavour of the seaweed is reminiscent of crustaceans. Dried nori seaweed can absorb a lot of water and increase its volume many times over. This makes it very economical.

Nori leaves are divided into three quality grades: green, silver and gold. Seaweeds classified as green are the thinnest and have little flavour of their own. Nori leaves of golden quality, on the other hand, have the most intense flavour and are often darker in colour.

Nori seaweed is naturally rich in iodine and is therefore a natural source of iodine in a balanced diet. 100 g of nori seaweed contains approx. 8 mg iodine. This is not a problem for healthy people. Even if the usual portion of nori seaweed in a sushi dish is no more than 2-4 g, people with thyroid problems should not eat seaweed regularly. Excessive consumption can be problematic for this population group. If in doubt, you should seek medical advice before consuming the product.

Nori leaves also contain vitamin B12 and vitamins A, C and B2. However, as the typical amount consumed is rather low, the absolute amounts of these vitamins are also manageable.

Seaweed is generally low in calories and is one of the most nutritious algae with a protein content of 30 to 50 %.

However, many seaweeds are also contaminated with heavy metals such as aluminium, arsenic and lead. High exposure to these can be hazardous to health. To reduce the content of possible heavy metals, you can soak the seaweed for a few hours before preparation and then dispose of the water.

To ensure that dried nori seaweed does not lose its crispy bite, there are a few things to bear in mind when storing it: the seaweed should be packed airtight to preserve its colour and aroma. In addition, a dark, dry place is best for storage.

Nori leaves should not be stored in the fridge, as they will draw moisture from the air, soon become tough and lose their shape. The leaves already have a long shelf life when dried, which is why freezing is not a better storage alternative.