Nori (dried seaweed) adds a layer of toasty umami to many seafood dishes, but this flavor bomb ingredient works magic on more than just fish. Here are a few more ways to use its savory goodness.
July 13, 2016
1 of 14Photo: Hector Manuel Sanchez
Nori (dried seaweed) adds a layer of toasty umami and this flavor bomb ingredient works magic on more than just fish. Keep the steak juicy and tender by letting it rest for several minutes after cooking, then slicing thinly against the grain.
The briny and salty flavor of nori brings a new element to the familiar dressing. Paired with fresh chives and white miso, this tangy, umami dressing will elevate any salad or vegetable. The addition of greek yogurt keeps the dressing light and versatile. Sub your usual tartar or tzatziki sauce with noir ranch dressing paired grilled meat and fish.
Prized for its oceany umami flavor in sushi and miso soup—and now a popular packaged snack item—nori is dried Japanese seaweed that offers new possibilities for cooks. Its papery texture makes it easy to crisp in the oven and crumble over veggie sides, noodle bowls, and stir-fries for a little briny kick. These are easy, portable snacks that kids and adults will love. If you need a salty fix, replace potato chips with these briny, crispy nori sheets toasted in the oven. They can last up to four days in an airtight container so they are a great road trip snack.
Popcorn is a versatile, blank canvas. Spice it up with a toasty umami flavor with crushed nori (dried seaweed). Sprinkle over warm popcorn for a new way to snack during your favorite movie. If you need a salty fix, this seasoning will elevate your popcorn and you’ll never want a plain potato chip again. Try adding this seasoning with dry rubs as well to bring a new level to your grilled meats.
Any ramen lover will tell you—it's all about the broth. We build layers of rich umami flavor with the help of mushroom stems, fresh ginger, kombu (a type of edible kelp), sesame oil, and, of course, low and slow heat.