rufus wrote:
> Covering various questions and comments:
>
> Nori is made from seaweed. The seaweed most often used to make nori is
> in the category (probably Genus) called Porphyra. Seaweed is a
> non-technical name generally considered to encompass varieties of
> multicellular algae, unlike the microscopic algae that most people
> think of when they think of algae. The Porphyra seaweed used in most
> commercial nori is farmed.
>
> Kombu is a type of kelp seaweed, which is a different form of algae
> from Porphyra.
>
> Nori is made using a technique that is much like papermaking and dates
> back at least to the Edo period in Japan.
>
> Nori is best eaten when it is made crisp from a brief exposure to
> burning charcoal and then wrapped around one of Masa Takayama's
> extraordinary creations.
>
>
>
Good answer! Thanks! I have been toasting my nori over a gas flame
Never thought to use charcoal - mesquite w/ apple cherry and mulberry?