Nori Seaweed Fronds (Raw, wild harvested)


Nori Seaweed fronds may also be known as Karengo in NZ.  Of all the edible seaweeds it is perhaps the most well known, being of sushi fame! Nori is a red seaweed and can go by different names – 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 around the world.

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 nutty flavour when roasted, or anchovy flavour when moist.  This is one of the reasons nori is so popular – the flavour profile can change and it can be used in so many ways – scroll down for Nori recipe suggestions.

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Why Eat Nori seaweed fronds – health benefits

Of all the popular edible seaweeds, Nori offers the most plant protein (up to 35%). Its densly nutritions – offering excellent micronutrients such as iodine, and a good source of Vitamin B12 which is hard to find in a plant based protein, and has a good balance of minerals, trace elements and fatty 3 acids. – vegans and vegetarians take note!  Iodine is an essential nutrient for the production of a hormone called thyroxin which helps to regulate many body functions.

Red seaweeds have a general tonic effect on the body, strengthening the immune system.  Traditionally Nori has been used in Chinese and other traditional medicine approaches to nourish the nervous system and improve resistance to stress. There are even studies showing Nori can relieve symptoms of cold, flu and other viral infections.



Nori seaweed (Porphyra columbina) 100%


15g, 80g



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