Japanese name for various types of edible red algae of the genus Porphyra. Nori sheets are pressed, similar to the finest green tissue paper, are made by crushing and then drying seaweed on a mesh. Nori contains vitamins of groups B, A and D, calcium, iron and phosphorus. But the most useful components in them are vegetable proteins and iodine, thanks to which seaweed has a pronounced marine aroma. With constant use of nori, they reduce blood cholesterol levels, strengthen the immune system and serve as prevention of cardiovascular diseases. Nori sheets are quite flexible and strong, so they don't tear when twisted. Nori are indispensable in recipes for sushi, rolls, mochi (rice cakes) and onigiri (rice balls). You can also add them to salads, make a base for soup and make sandwiches with nori. Fragrant seasonings are obtained from ground nori sheets. Seaweed goes well with fish, rice, vegetables. Nori chips are very popular. When fried, nori leaves taste like sardines. Seaweed can be stored in a sealed package for a long time. One nori sheet weighs about 2 grams.