Trivia about nori! A comprehensive guide to the differences between the front and back, how to tell them apart, and delicious ways to eat them

Introduction

Although it is not widely known, nori seaweed has a front and a back, with the smooth side generally referred to as the front and the rough side as the back.

To become the nori sheets that you see today, the nori is picked, washed, chopped into small pieces, put into water, and poured into a blind to form the nori sheets. The rough areas are the marks left by the blind.

Three differences between the front and back of nori seaweed

• Appearance: The front side is smooth and shiny, the back side is rough and non-shiny.
• Feel: The surface is smooth and the back is rough.
• Taste: The front side is sweeter, while the back side has a stronger seashore scent.

The history of nori seaweed

Nowadays, this process is mechanized, but in the past, when making nori, a blind-like device called a nori su was used, and the nori was stuck to the blind and dried in the sun.

As a result, the underside of the seaweed that had been in contact with the screen became rough, while the surface that had not been in contact with the screen became smooth.

However, nowadays, with the advancement of mechanization, it is common to pour the seaweed onto the slats of a fully automatic dryer to dry it. As a result, the side that touches the slats and becomes rough is called the back, and the smooth side based on the appearance of the seaweed is called the front.

How to use the front and back of nori seaweed

When wrapping sushi rolls or rice balls in nori, it is best to place the smooth surface on the outside to make it look shiny and appealing. It is also said to be more delicious when the surface is on the outside, as it feels better in the mouth.

Additionally, by wrapping the rice against the rough underside, the seaweed adheres more firmly to the rice, making it easier to eat.

On the other hand, if you plan to dip rice in soy sauce and eat it as is, it is recommended to place the rice on the smooth surface and the rough side facing outwards.

This brings out the flavor of the seaweed and gives it a nice crispy texture.