How is Nori Made?

Nori, the popular edible seaweed used in sushi and other dishes, is made through a cultivation and processing method involving specific steps by laver-raisers.

The production of nori involves culturing the seaweed, typically a species of red algae from the genus Pyropia (formerly Porphyra), harvesting it, and then processing it into the familiar dried sheets.

The Nori Production Process

The journey of nori from the sea to your plate is a carefully managed process, primarily conducted in specific coastal regions.

Cultivating Nori

According to The Production of Nori, nori is cultured by specialized *laver-raisers*.

• Location: Cultivation takes place in calm sea environments in regions renowned for their ideal conditions.
• Key Regions: These areas include Kyushu, the Seto Island Sea, Tokai, Chiba, and Miyagi.

Planting and Growth

The cultivation cycle begins with planting:

• Seed Planting: Seeds are planted into nets towards the end of summer.
• Growth Period: The seaweed grows on these nets, submerged in the nutrient-rich seawater.

Harvesting the Nori

Once the nori has matured sufficiently, it is harvested.

• Harvest Time: Harvesting typically occurs from autumn through spring, allowing for multiple harvests from the same nets.

Processing into Sheets

After harvesting, the raw nori undergoes processing to become the thin, dried sheets we recognize.

• Initial Step: The harvested nori is first shredded.
• Forming Sheets: The shredded nori is then processed into squared Nori, which involves drying and pressing the material into uniform sheets.

This structured process ensures the quality and consistency of the nori product.

In summary, nori production is a seasonal agricultural process involving specific cultivation methods, timely harvesting, and precise processing steps to create the final dried product.