Nori is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, and prized for its strong, distinctive flavor. It is typically pressed into flat sheets about 18 by 20 centimetres and roughly three grams in weight, most familiar as the wrapping for sushi and rice balls called onigiri, and made through a shredding and rack-drying process that resembles papermaking. Although not cultivated until the 1600s, nori has deep roots in Japan, where it has been used as currency, as an offering at shrines, and as food since the 700s.
Facts
Classification
DietPhotosynthetic Autotroph 2 System (Realm) Relationship to PeopleFarmed or Commercially Raised 1 Living or Extinct Identification
Distinguishing AppearancePaper-thin, black, dried sheet of approximately 18 cm by 20 cm and 3 grams 1 Scientific Name Connections
Child Taxon Of
Source GBIF Backbone Taxonomy: Pyropia
Sources
1. Wikipedia: Nori
Production section
a paper-thin, black, dried sheet of approximately 18 cm × 20 cm (7 in × 8 in) and 3 grams (0.11 oz) in weight.
- despite not being cultivated by humans until the 1600s...popular since the pre-modern era in Japan...food since the 700s
In Group: Red Algae (Rhodophyta), Lead
Nori (Japanese: 海苔) is a dried edible seaweed used in Japanese cuisine, usually made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera.
View the Source2. Wikipedia: Nori
https://en.wikipedia.org/wiki/NoriQuote, https://en.wikipedia.org/wiki/Nori
"dried edible seaweed...made from species of the red algae genus Pyropia" (diet photosynthetic-autotroph, realm marine); article describes it in present tense, no indication of extinction (is-extant)
3. GBIF Backbone Taxonomy: Pyropia
GBIF Backbone TaxonomyTaxon recordQuote, Taxon record
"canonicalName": "Pyropia"
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