Nori Japans Wonder Herb

Hi Chris here. I have found nori to be a very valuable material in my years of both kendo and Japanese cooking. Its medicinal and culinary uses have served me well for a long time now and I thought it was about time for me to share one of japans many wonders with you. Many times have I had to use nori to cover the inevitable cuts and abrasions that occur from martial arts, sports and other everyday activities.

Nori is the Japanese name for the edible seaweed porphyra. It is an excellent source of protein, Calcium, Iodine, Iron and vitamins A, B and C1. Nori is produced by pressing the porphyra and allowing it to dry in sheets then toasting the sheets to produce the green or red dry paper thin sheets available in stores and at sushi restaurants.

While the obvious health benefits of such a mineral enriched food are well known it is not widely used outside of Japan except in sushi and yaki nori. However Nori itself can be eaten by simply adding shoyu (soy sauce) and mirin (Japanese cooking wine) this makes a soup like food that is both very tasty and nutritious. Nori has many many other uses such as decorative uses in food or to be ground up for Kombu dashi which is a very useful vegan stock used to flavor all sorts of soups and as a base for many many dishes.

Medicinally nori has been celebrated as a healing accelerant in fact traditionally samurai out on the battlefield often carried nori with them into battle to treat minor wounds as larger sheets of nori can be sealed to itself with moisture to create a highly effective bandage that encouraged healing. The modern day practical side of this is that you can use nori on minor cuts and abrasions to speed up healing and help prevent infection.

Nori is available from most supermarkets these days sold as a sushi ingredient and is a welcome addition to many western dishes and first aid kits.