Nori, the species of edible seaweed native to the waters of Japan, is one of the most important parts of any sushi experience. It may be second only to the sushi rice as the most common aspect of a sushi roll or a nigiri. So, how do we produce all of this nori?
Most of the world’s nori is produced in Japan, where about 350,000 tons of this remarkable seaweed are put out every year in the global market. In order to meet this demand, the country has needed to devote over 230 square miles of their coastal water to nori farms. These farms consist of large nets, stretched out over the top of the seawater. They then infuse these nets with nori seeds and let them grow over the course of forty-five days. After this point, the seaweed has reached maturity and is ready to be harvested. They then pick the nori, shred it, dry it out, roast it, and ship it out to sushi restaurants throughout the globe.
You can try the fruits of the nori farmer’s labors at our Bothell Japanese restaurant. Come and try some of our classic sushi dishes today!