In Japanese cooking, what kind of food is Nori?
Nori seeding and growing the nori, rescuing the industry. Kathleen Baker was hailed as the "Mother of the Sea" in Japan and a statue erected in her memory; she is still revered as the savior of the Japanese nori industry. In the 21st century, the Japanese nori industry faces a new decline due to increased competition from seaweed producers in China and Korea and domestic sales tax hikes. The word "nori" started to be used widely in the United States, and the product (imported in dry form from Japan) became widely available at natural food stores and Asian-American grocery stores in
Nori Hitachi Province Fudoki (721–721), and nori was harvested in Izumo Province Fudoki (713–733), showing that nori was used as food from ancient times. In "Utsubo Monogatari", written around 987, "nori" was recognized as a common food. Nori had been consumed as paste form until the sheet form was invented in Asakusa, Edo (contemporary Tokyo), around 1750 in the Edo period through the method of Japanese paper-making. The word ""nori"" first appeared in an English-language publication in "C.P. Thunberg's Trav.", published in 1796. It was used in conjugation as "Awa nori", probably referring to what is now called aonori. The Japanese