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Porphyria umbilicali

Probably the world’s most popular seaweed! Nori is purple in the winter and pale green in the summer. It’s leaves are thin, smooth and almost transparent with fronds that reach up to 30cm in length.

Nori has a mild minerality similar to oysters, and, like dulse, it becomes nutty and smoky when fried or toasted. Nori can be eaten fresh, dried or cooked. Famously used with sushi, nori is also great in soups, marinades and salads. Bake it into bread and cakes, roast it with a little oil or eat it just as it is – this is possibly the most versatile seaweed of them all!

Recipes with nori

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