Below is a list of all known varieties for Nori. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Ajitsuke Nori (Seasoned) | Toasted Nori sheets that are seasoned (typically with soy sauce, sugar, mirin) and sold as a snack. |
| Amanori (Raw Nori Species) | The raw, unprocessed species of red algae (e.g., *Porphyra yezoensis*) that is harvested to be dried and toasted into Nori sheets. |
| Aonori-iri Nori (Flavored) | Nori sheets that have been sprinkled with Aonori powder during production for extra flavor. |
| Aosa (Ulva/Monostroma) | A name often used interchangeably with Aonori, referring to green seaweeds (like Sea Lettuce) that are dried and powdered. |
| Doljaban-gim (Korean Rock Nori) | A premium, "wild" Korean Nori, harvested from rocks. It has a rougher texture and a stronger, more complex sea flavor. |
| Gim (Korean Seaweed) | The Korean name for Nori. Often toasted with sesame oil and salt, giving it a distinct, nutty, and savory flavor. |
| Gim-bugak (Fried Korean Seaweed) | Korean Nori (Gim) that is coated in a glutinous-rice paste, dried, and then deep-fried into a crispy, savory snack. |
| Gim-gui (Korean Seasoned Nori) | The Korean preparation of Nori (Gim), where sheets are brushed with sesame oil, salted, and toasted. Distinctly nutty and savory. |
| Gim-guk (Korean Seaweed Soup) | A Korean soup made with un-toasted Nori (Gim) simmered in a beef or anchovy broth. |
| Gim-jaban (Korean Snack) | Shredded, seasoned, and roasted seaweed, often eaten as a side dish (banchan) or snack. |
| Gim-mari (Fried Seaweed Roll) | A Korean snack where glass noodles are wrapped in Nori (Gim), battered, and deep-fried. |
| Hoshi Nori (Untoasted) | Dried, un-toasted Nori sheets. Has a "greener," more "vegetal" flavor and a chewier texture. Used in soups or for making tsukudani. |
| Kizami Nori (Shredded) | Toasted Nori that has been cut into very thin, thread-like shreds. Used as a garnish for donburi, noodles, and soups. |
| Laver (Crisps) | Fresh Laver (Welsh) that has been deep-fried until crispy, or baked with seasonings. |
| Laver (Welsh, Porphyra umbilicalis) | The Atlantic species of *Porphyra* used to make "Laverbread" in Wales. It is a different species from the *Porphyra* used for Japanese Nori. |
| Laverbread (Welsh Cooked Paste) | The traditional Welsh preparation where Atlantic Laver is boiled for hours into a dark, savory, green-black paste, often served with breakfast. |
| Momi Nori (Crumbled) | Toasted Nori that has been crumbled by hand into irregular, small flakes. Used as a garnish for donburi and salads. |
| Nama Nori (Raw) | Fresh, unprocessed Nori, sold as a wet paste. Has a strong, oceanic flavor and is used in soups and sauces. |
| Nori (Blue/Green Grade) | A lower-quality Nori, often made from later harvests. It is thicker, chewier, and has a more "vegetal" flavor. |
| Nori (First Harvest / Ichiban-tsumi) | Nori made from the very first harvest of the season. It is the most tender, flavorful, and expensive (Gold Grade). |
| Nori (for Mochi) | Nori sheets used to wrap "Isobe Maki," a preparation of grilled, soy-sauce-dipped mochi (rice cake). |
| Nori (for Pets) | Specially prepared, unsalted, dried Nori sheets marketed as a nutritional supplement for fish or dogs. |
| Nori (Gold Grade) | A quality designation for Yaki Nori, indicating the highest grade, made from young, tender, dark, and flavorful algae. |
| Nori (Late Harvest) | Nori made from later harvests. It is typically tougher and greener, used for lower-grade products or seasonings. |
| Nori (Onigiri Grade) | Nori sheets, often smaller or pre-cut, specifically for wrapping rice balls (onigiri). |
| Nori (Paste, for Surimi) | A paste form of Nori used as a natural, black coloring and flavoring agent in fish cakes (surimi). |
| Nori (Powdered) | Yaki Nori that has been ground into a fine powder. Used as a seasoning or coloring agent. |
| Nori (Ramen Garnish) | A whole, rectangular sheet of Nori, placed on the side of a bowl of ramen. |
| Nori (Second Harvest / Niban-tsumi) | Nori made from the second harvest. Still high quality, but slightly less tender than the first. |
| Nori (Silver Grade) | A standard, good-quality grade of Yaki Nori, suitable for most culinary uses, but less tender than Gold Grade. |
| Nori (Sushi Grade) | A general term for Yaki Nori that is crisp, uniform, and strong enough to be used for rolling sushi (maki). |
| Nori (Temaki Sushi) | Half-sheets of Nori, the perfect size for making hand rolls (temaki). |
| Nori (Udon/Soba Garnish) | Typically Kizami Nori (shredded) sprinkled on top of noodle dishes. |
| Nori Komi (Flakes) | Crumbled, seasoned Nori flakes, often mixed with sesame seeds, used as a rice seasoning (furikake). |
| Nori Paste (for Tsukudani) | A commercial or homemade paste of Nori (often rehydrated *Hoshi Nori*) used as the base for the simmered condiment. |
| Nori Tama Furikake | A specific type of rice seasoning (furikake) where the primary ingredients are Nori flakes and dehydrated egg granules. |
| Nori Tsukudani (Simmered Paste) | A wet condiment made from Nori paste simmered in soy sauce, mirin, and sugar. Used as a rich, savory jam for rice. |
| Porphyra tenera (Species) | A species of red algae (Asakusa Nori) historically used for Nori, now less common but prized for its flavor. |
| Porphyra yezoensis (Species) | The primary species of red algae cultivated in Japan to make Nori. |
| Sea Salt Nori (Snack) | Seasoned Nori (Ajitsuke Nori) with a simple sea salt flavor, sold as a snack. |
| Teriyaki Nori (Snack) | Seasoned Nori (Ajitsuke Nori) with a sweet teriyaki flavor, sold as a snack. |
| Wasabi Nori (Snack) | Seasoned Nori (Ajitsuke Nori) with a strong wasabi flavor, sold as a snack. |
| Yaki Nori (Toasted) | The most common form. Dried, pre-toasted sheets used for wrapping sushi, onigiri, and garnishes. |
| Zaban (Seaweed Snack) | A Korean snack (also called *Gim-jaban*) of shredded, seasoned, and roasted seaweed, often eaten as a side dish (banchan). |