Sushi has become so popular in the U.S. in the last few years that most people have at least some idea what nori seaweed is. It's that lovely green wrapper encasing your favorite maki rolls. For most Americans, this is the only place to use the delicate seaweed sheets. However, a group of chefs are creating a movement to use nori in a variety of new and different ways. According to an article in this week's Dining Out section of the New York Times, a substantial number of chefs are thinking way outside the box when it comes to using nori. From an accent ingredient (nori stirred into black truffle risotto) to the main flavor (nori ice cream "sushi"), the seaweed sheets are appearing in more and more menus. Though low grade nori is generally used for sushi, high grade sheets are available and are generally preferred for these high end uses.
I must admit, I was a bit taken aback when I first read the article. But the more I thought about it the more intrigued I became. I always like to try new things and there are some pretty interesting things happening with nori seaweed out there today. So in the words of Chef Yasuda of Sushi Yasuda, "Please, eat".
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Reader Comments (Page 1 of 1)
1-11-2008 @ 3:17PM
RONW said...
nori sheets can be eaten as a snack by itself.
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1-11-2008 @ 6:35PM
RobynT said...
yes, but probably not the plain one used for sushi. i mean, maybe, but i don't think it would taste that good. when i was a kid, we would eat ajitsuke-nori i think (forgot what it was called; had to look up on wikipedia) and the korean one with sesame oil is good plain too.
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1-15-2008 @ 11:51AM
Elia said...
Hi Guys :
I live in the south of Spain. seaweed is not very popular in Spain only started few months ago.
Could you give the mane of the best japan brands in the States.
thanks
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1-16-2008 @ 12:58PM
Evangelina said...
Elia
do you have an email i can send you what I know I use and we find here in the stores..
1-16-2008 @ 1:03PM
Evangelina said...
Elia
here is my email: eaguilar1132@comcast.net
gracias..
Reply