Regardless of its growing popularity over the past several decades, many westerners are still wary of the idea of sushi, and a lot of this trepidation is due in part to the ingredients, many of which seem strange and foreign to us, even though having been translated into English. Perhaps chief amongst these is seaweed, or from here on out: soy sushi nori. Sushi nori is a popular ingredient in, and method of preparing sushi, typically comprising the wrap inside which all the other ingredients are housed.
Soy nori sushi, whilst commonly simply referred to as sea weed, is really a sort of algae traditionally cultivated in the harbors of Japan. The initial method of harvest – scraping the algae off dock pilings, rolling it out into thin sheets and then allowing it dry in the sun – doesn’t specifically sound delicious, but modern methods of cultivation and preparation tend to be far removed from scraping it out of a dirty harbor. Nowadays, the process of shredding and rack-drying sushi nori is a highly sophisticated form of agriculture closer similar to paper making than anything else.
This farming of nori commences in an exceedingly controlled environment, in harbors or bays especially designated for that goal, functioning like an aquatic version of a traditional agricultural field. On the surface of these waters, buoys are positioned from which large nets are suspended, floating on the water’s surface. The seaweed used in the production of sushi nori, a species of red algae referred to as Porphyra, is then able to grow naturally upon these nets.
Sushi nori – nori being the Japanese name for Porphyra – has a extremely small gestation period, only taking about 45 days from the first seeding to the harvest of fully grown plants, and multiple harvests can be made from a single seeding, usually after intervals of about ten days. When the plants are harvested, they are processed using a assortment of machines specially designed to replicate the operation of shredding and drying by hand, with the benefit of enhanced efficiency along with speed. The end result is a huge, paper-thin sheet of dried sushi nori. These sheets may cost between six cents, where sushi is harvested within Chinese waters, to $50 for nori harvested from the traditional harbors off the coast of Japan, based on quality and the exact method of production.
Sheets of nori are generally cut in shapes of around 18 centimeters by 20 centimeters, making them the ideal size for preparing sushi nori. The sheets are laid out and the various ingredients – which include a massive assortment of seafood and vegetables, depending on the exact kind of sushi – are positioned on top. The entire sheet is then rolled up, enclosing the other components inside and the roll alone sliced into several sections, supposing the shape and appearance that we frequently associate with sushi.