If you’ve ever had sushi, there’s a good possibility that you’ve experienced nori. While it is frequently used in Japanese cuisine, one of its primary applications is the creation of sushi rolls. This is so that the black shell of your sushi can be made, which is often done using Nori.
Yet chances are strong that you know very little about nori unless you’ve done any study into how sushi is made or tried creating it yourself. It is doubtful that you truly understand Nori, even if you have cooked your own sushi. Thus, if you’re interested in learning more, you’ve come to the perfect spot.
Just what Nori is, where it originates from, and why it is so distinctive in Japanese cuisine will all be covered in this tutorial. Continue reading to learn more.
What is Nori in ramen?
Let’s start by examining what Nori is specifically. Because of its inherent qualities, nori is utilized extensively in Japanese cuisine, particularly in sushi, as we’ve already said. An edible seaweed called nori is gathered, dried, and then used in cooking.
Because it is seaweed, it normally has a dark green color, yet depending on how it is dried, it may also turn brown or black. Despite its color when cooked with, nori is often obtained from an algae species. But, when it is used in cooking, it never becomes red.
Nori is often cut into squares before it is used in Japanese cuisine. This makes it simpler to use when preparing sushi and easy to manage. Sushi components are simply placed on top of the nori, which serves as the outer layer of the dish. After that, it is simple to roll and cut it before eating.
We now understand what nori is and how prevalently it is utilized in Japanese cuisine. So just where does it originate from? Let’s look at it.
Where Does It Come From?
It wasn’t always the case that the name “Nori” was used to describe a specific kind of seaweed. Historically, the name “Nori” was used to refer to a wide variety of seaweed species. Even now, the term “Nori” is still in use, and it dates all the way back to the eighth century.
The Nori market exploded when this phrase was first employed in the 8th century. Up to the time after World War 2, it developed into a successful industry. Nonetheless, it didn’t take long for business to pick back up, and ever since then, nori production has only become better and better.
The red algae known as “genus Pyropia” is used to make traditional Japanese nori, which is still considered to be one of the greatest forms of outside for sushi, regardless of the type you’re preparing. Nevertheless, Chinese and Korean businesses are already collecting seaweed and selling it as a substitute for nori, putting pressure on the market for nori.
But, nori will always be a common component of sushi, and this won’t ever change. Now that we are aware of its origin, what does it taste like?
What Does Nori Taste Like?
You probably want to know what Nori tastes like in its purest form if you’ve never had sushi or if you have and are curious about how much of the flavor is contributed by Nori. Nori’s taste is not overwhelming, which is the main factor in its widespread usage in sushi and other Japanese foods.
Salt is the sole taste that distinguishes nori. Nori is not salted prior to use in food preparation, and this flavor is natural. Instead, because it is derived from the sea, nori is able to acquire this naturally salty flavor. The majority of seafood and other foods that come from the sea taste salty since the water is a salty environment.
WHY IS NORI IN RAMEN
Nori is a great supporting actor but can’t be the hero of ramen.
Know why nori is used in ramen?
The response is:
When ramen gained popularity in Tokyo, many soba cooks switched to becoming ramen chefs.
Because nori was frequently used as a topping for soba noodles, these chefs used it into their inventive ramen dishes.
GOOD THING ABOUT NORI:
Nori gives ramen some aesthetic and gastronomic flair.
Nori on top makes ramen appear more enticing.
As nori is made of seaweed, it also contains umami.
A rich taste is produced by mixing nori, some vegetable, and chicken bone umami.
WHEN TO EAT NORI:
Nori can be consumed in one of two ways when paired with ramen:
1. EATING NORI IMMEDIATELY BEFORE IT LOSES ITS CRISPY TEXTURE.
Eating nori as soon as possible to preserve its crisp texture.
One benefit of eating the nori first is that you can taste its crunchy texture.
Also, a mushy, broken-up piece of nori won’t end up in your soup.
2. TO MAKE YOUR NORI SOFT, YOU LET YOUR NORI ABSORB THE SOUP.
You may eat nori with ramen soup that is rich in taste.
The nori will disintegrate and dissolve into the broth if you wait too long.
Which method of eating nori do you prefer?
How to Toast Nori
If you are able to toast the nori sheets yourself, every dish below will taste ten times better. It makes the seaweed sheets light and crispy and gives the seaweed a little nutty flavor.
Start by softly misting oil (such as sesame oil; we use the La Tourangelle brand) onto both sides of the nori sheets. As an alternative, you might lightly cover each sheet of paper towel with oil after moistening it. Then, working with one sheet at a time and holding it with a set of tongs, gently waft the paper back and forth over the flame on your gas stove.
Just blow it out and keep going if it starts to catch fire. Sauté for approximately 20 seconds, or until the nori is toasty and starting to turn golden brown in areas. Place the nori on a platter covered with paper towels, then season with salt. Continue by using the remaining papers. You may do this on a broiler set to low with the rack six inches below the heat if you don’t have a gas burner. The sheets will toast rapidly, so keep an eye on them and be sure to toast all sides.
Way to use Nori in ramen
You’ve had those nori sheets in your cupboard for months but haven’t known what to do with them—the thin, dried, pressed seaweed sheets that you’ve only ever used once. Perhaps you purchased that package of dark green sheets in preparation for beginning your own sushi-making endeavors or simply as a snack. In any event, nori is a great ingredient to have on hand since it keeps for a long time and instantly gives any meal a saline umami flavor.
The sheets are frequently offered for sale in resealable plastic bags as “plain” or “toasted.” For the finest flavor and texture, it’s preferable to get the plain sheets and toast them yourself, just like with nuts or seeds.
But, you may re-toast the sheets yourself just before using if you can only locate pre-toasted ones (or you have some stale ones in the back of the cupboard that you need to use up). These dried seaweed sheets are consumed on their own or used as a garnish in addition to sushi and hand rolls. You’ll see them shredded and sprinkled over a bowl of boiling ramen, or ground up and combined with sesame seeds and bonito flakes to produce furikake. Yet, there is a ton more you can accomplish. Here are three ways to utilize nori for each level of chef, from a versatile dip to a filling Sunday supper.
I want something simple: Toasted Nori Dip
Pulse two sizable toasted nori sheets that have been torn into little pieces in a food processor. Blend until smooth 1 cup of mayonnaise, 1/2 cup of Greek-style yogurt (at least 2% fat), 2 teaspoons of chopped chives, 1 tablespoon of rice vinegar, and 1 tablespoon of white miso. Add kosher salt and pepper to taste. Keep chilled until you’re ready to use. This dip tastes fantastic spread on a fish sandwich, paired with chopped veggies and pita chips, or used in place of cocktail sauce with cooked, peeled shrimp.
I have some extra time: Nori “Taco” Bar
Despite how spectacular they may appear (tempura-battered and deep-fried nori shell, anyone? ), “sushi tacos,” the cuisine mashup that may have flooded your Instagram feed a while back, are simple to prepare at home. Then why not open a bar? You might also refer to this as a hand-roll bar, but I like to eat everything wrapped in toasted nori squares, much like a taco. Start by slicing your bigger nori sheets into 4-inch squares. After that, steam some rice (ideally short-grain Japanese rice, since the sticky starches will aid in keeping your “taco” together). Prepare your toppings next: If you can, julienne some carrots, scallions, red bell pepper, and shiso leaves.
Most grocery shops with a decent fish counter sell tuna or salmon fit for sushi. Furikake (nori double-duty!) or shichimi togarashi (crushed Japanese chili pepper) should be available for sprinkling. Last but not least, whip up a fast avocado salad by mixing two halved, pitted, peeled, and chopped avocados with 1 tablespoon sesame oil, 1 tablespoon mirin (Japanese rice wine), 1 tablespoon rice vinegar, and 1 tablespoon tamari. Think of it as your salsa! (Japanese soy sauce). Season with kosher salt and pepper and mix gently. People may assemble their own “tacos” by combining nori, rice, veggies, fish, seasonings, and the avocado salad from tiny bowls of toppings that have been set out along with the toasted nori sheets and steamed rice.
I want a challenge: Congee with Pork and Nori Meatballs
If you haven’t already, congee, a rich and creamy rice porridge popular across Eastern Asia, is a fantastic meal to add to your menu. Lemongrass, lime juice, and fish sauce are just a few of the vibrant ingredients used in this rendition by chef James Syhabout. One large sheet of toasted nori can be coarsely ground and added to the pork meatball mixture to give this dish a unique twist. Follow the directions for the dish, then before plating, sprinkle toasted nori batons on top of the final bowls. The savory fish sauce used in the meal blends well with the saline, toasted tastes of the seaweed.
Conclusion
All in all, Nori is an essential part of ramen. Without Nori, the flavor of ramen would be drastically different. In Japan and around the world, it’s considered a key ingredient for making delicious ramen dishes. It provides a unique aroma and umami flavor that can’t be replicated by other ingredients. Besides being used for ramen, Nori can also make a great snack after toasting with some sesame oil and salt or as garnish on various Japanese dishes. Furthermore, you can even use it to make your own sushi rolls at home! However you choose to use nori, its presence will surely enhance the flavors of whatever dish you decide to make!
Ramen is not only a delicious and convenient dish, but can also be considered an art form due to the complexity of tastes and textures working in harmony. Nori seaweed is merely one component of this intricate cuisine and arguably can make ramen even more flavorful—adding a unique saltiness paired with its crunchy texture. Additionally, as Nori is incredibly versatile, it adds a nice contrast to almost any variety of ramen noodles. Lastly, if you are still exploring all that Nori in ramen has to offer or have any other questions regarding the subject, don’t hesitate to contact us at Angelo’s Burgers! We would be more than happy to help you out with your inquiry and aid you in satisfying your stomach’s desires. Bon Appétit!