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Japanese cuisine, made from species of the red algae genus Pyropia including P. The finished dried sheets are made by a shredding and rack-drying process that resembles papermaking. They are sold in packs in grocery stores for culinary purposes. Since nori sheets easily absorb water from the air and degrade, a desiccant is needed when storing nori for any significant time.
Originally, the term nori was generic and referred to seaweeds, including hijiki. One of the oldest descriptions of nori is dated to around the 8th century. In the Taihō Code enacted in 701, nori was already included in the form of taxation. The word “nori” first appeared in an English-language publication in C. It was used in conjugation as “Awa nori”, probably referring to what is now called aonori. The Japanese nori industry was in decline after WWII, when Japan was in need of all food that could be produced.