Nori Seaweed is also known as Karengo in NZ. Of all the edible seaweeds it is perhaps the most well known, being of sushi fame! In Wales it is called laver, in South America, luche. We call it Nori here because it is the most commonly used name for this species of seaweed. Nori is a red seaweed and of all the seaweeds it offers the most plant protein (up to 35%).
Nori is an iodine rich food, and also offers Vitamin B12 which is hard to find in a plant based source – vegans and vegetarians take note! Nori has recently become a popular healthy seaweed snack in supermarket aisles and for good reason – it is brimming with nutrients and has amazing umami flavour.
Nori seaweed has a texture similar to cellophane and is naturally a dark purple/browny colour. It has a light mushroom like flavour which can change to more of a mushroom flavour when roasted, or anchovy flavour when moist. Nori is a pantry staple and can be used in so many different ways!
Ingredients: Nori seaweed (Porphyra columbina) 100%.