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Nori is a type of edible Japanese seaweed, popular in Japan. Commonly used as the wrapping ingredient in sushi, Nori is widely popular in and outside of Japan. While Nori initially was a generic term for seaweed, there are various types of seaweeds consumed in Japan today. Some of the oldest descriptions of nori date back to the 8th century. Nori is made by drying the sea-weed into various sheets, similar to how Japanese paper making is done. Before nori was dried into sheets, it was served as a paste.
There are various types of sea-weed that can be consumed. Here are a few popular varieties with a brief explanation of each:
These are just some of the many varieties of nori you can enjoy! Try Nori during your vacation at breakfast buffets included with Japan Deluxe Tour's selected hotels.
Okayu is a popular dish made with rice and water, often topped with other ingredients.
Rice balls - Japanese dish with the longest history
Umeboshi is a typically traditional pickled Japanese plum. It's necessary food to Japan's dining.
Meals often packed in a box-like container
Japanese rice cake, made from mochigome, or mochi rice
Kimchi is a popular dish in Korea that has made it's way as a favorite among many Japanese.
Traditionally consists of seafood placed on top of a chunk of vinegared rice
Tsukemono means pickled vegetables in Japanese. Surrounded by ocean, Japan developed its tsukemono culture in a unique way.