Talk:Nori

Untitled

How can cyanobacteria which are unicellular be incorporated into a food in at all the same way a plant with multicellular structures can?

Dori has a disambiguation page. Shouldn't Nori have one also? Apollo42 17:19, 13 June 2006 (UTC)

Origin

The following paragraph was removed from the article:

It should be noted here that the custom of eating Nori originated in Korea, during the Baekje period, and the custom then spread to Japan. The first records of people eating Nori are found in a Korean historical record, the Samguksagi(Chronicles of the Three Kingdoms), which is a historical record that dates back to the Koryo period and is an accurate record of the Three Kingdoms period. China does not have a custom of eating Nori, and the ingredient is almost never found in all aspects of Chinese cuisine. Thus Chinese Nori products are mostly sold to Japan and Korea.

To restore this, you have to prove:

1. that Samguk Sagi records that people ate Nori in Baekje (I cannot find the corresponding statement),
2. that if it exists, it is the first record,
3. and that the custom spread from Korea to Japan (literary evidence?).

--Nanshu 13:51, 14 November 2006 (UTC)

There was a interesting episode. Kim Hyung Hee the North Korean terrorist who bombed Korean Air in 80s pretended to be Japanese when she was arrested. So she was given Japanese meals including Nori. She pointed it and said "What is the black paper?"--Hskf4 07:58, 27 November 2006 (UTC)

That sounds made up. Why on earth do you think there's any truth to it? --C S (Talk) 09:01, 27 November 2006 (UTC)

This was added again by User_talk:220.86.72.47 without any evidence. I've reverted that change. Richard W.M. Jones 19:00, 30 November 2006 (UTC)

Seahorses and Kosher status

I just ran across an odd statement in the entry on kosher food, that nori often contains seahorse, and can be unfit for consumption by orthodox Jews. Seahorses? A bit weird-- is this common knowledge, or does the kosher food entry err? Student Driver 11:30, 18 March 2007 (UTC)

I too would also like to know why toasted nori tastes and smells so similar to fish. Lots of rumours within veg and vegan communities on this. Does anyone have a scientific explanation for this? Eve8 21:33, 28 July 2007 (UTC)

I don't think there is any fish or seahorse in nori, at least in Japanese nori. I can't comment on the similar items from other countries though. In Japan at least, old fashioned nori still made in coastal towns are scraped from the rocks and/or harvested from really shallow water, depending on the type of seaweed. Mass produced nori are made from seaweed harvested from seaweed farms in real shallow waters. Either seahorse or fish would be considered foreign object if they somehow end up amongst the piles of harvested seaweed. I guess instead of tasting like fish, it just tastes like seaweed plus sea salt? 220.208.124.242 18:07, 17 August 2007 (UTC)

Please. Fish smells of algae, not the other way around! For the same reason DHAs are not "fish oils", but "algae oils".--Rfsmit (talk) 21:52, 11 January 2010 (UTC)

FLCL and Nori

I'm removing FLCL from the "See Also" section. I understand that it was put there because the fake eyebrows of the character Commander Amarao are made of nori. This fact was in the deleted trivia section of the FLCL page if I recall, and is still in the "List of FLCL characters" page under the section for Commander Amarao. However, unless there is better connection than this trivial fact, I don't think that there is enough cause to have a link to the FLCL page. Zarakinthish 21:43, 14 June 2007 (UTC)

Nori is Filling

Somebody gave me a little packet of it, and I've been munching, since it's tasty. OMG!!! I haven't had such a huge quantity, but my stomach is going to pop! I wonder if it rehydrates in the stomach and then it takes up a whole lot more space. I guess that would make it potentially dangerous to chow down on a whole bunch of it, huh? Anybody have any information about this?Songflower 00:50, 29 July 2007 (UTC)

I don't really know if it would be dangerous or not. Most likely if you ate too much you would just throw up, but don't take my word for it. Any dried fruit or vegetable will expand, more or less, when soaked in water (or most likely stomach acid). Some foods do expand more than others, and some take more time to expand than others, and I've never tried soaking nori in water, but this would be a good way to find out how it may react in your stomach. If you would like to find your limit for nori, I suggest you try soaking some nori in water (about five (5) hours to be safe, as food is completely digested in that time, although I think food only spends an hour or two in the upper stomach, and it may not even take that long for the nori to fully expand, and if you want to know exactly how long it takes to fully expand in your stomach, I suggest you keep track of it if you have the time to do so, maybe by soaking it in a clear glass/plastic measuring cup, and checking the level every 5 or 10 or 15 minutes or so, writing down the time and the level its at on the measuring cup each time you check; but if you don't feel like getting that technical, just throw it in a pot of cold water for 5 hours,) until it is fully expanded, drain the water, then see how much of the soaked nori you can eat. (Chew well for good digestion.) Make sure you count the number of sheets of nori that you soak. If you can't eat all the soaked nori in one sitting, (or if it was not filling enough,) try the test again some other time, decreasing (or increasing) the number of soaked sheets, until you find a comfortable amount of soaked sheets for your stomach, then stick with eating the same number of dry sheets as your maximum within any given 5 hour period. Just an idea; hope it helps. Its all relatives (talk) 11:05, 9 March 2010 (UTC)

It's not red, it's green. —Preceding unsigned comment added by 24.98.201.149 (talk) 00:50, 17 December 2007 (UTC)

At a website (www.whfoods.com/genpage.php?tname=foodspice&dbid=135) I found that under the topic entitled "Description" they say "Nori: dark purple-black color that turns phosphorescent green when toasted, famous for its role in making sushi rolls." (So, 24.98.201.149, please don't be so quick to judge.) And thank you so much for the great photo. It was exactly what I needed when I found this wiki page, so that I could match the seaweed that I have seen and tasted with the correct name. Its all relatives (talk) —Preceding undated comment added 08:31, 9 March 2010 (UTC).

Intro

It is normal in encyclopedia articles to refer to very similar items in the introductory paragraph. In fact, nori is defined as laver by Merriam Webster [1]. When referring to the seaweed species, laver/nori/gim are just foreign language terms for the same thing. When referring to the prepared food, laver/nori/gim are very similar, and worthy of a brief mention in the introduction. If it were somewhat related, or more obscure, it is fine to put it in just the "See also" section, but here, I think it should be brought to the reader's attention at the top. I don't know why user Myasuda keeps deleting it. Drop the soap! (talk) 21:20, 24 February 2008 (UTC)

If there is consensus to retain it, I won't object. — Myasuda (talk) 21:24, 24 February 2008 (UTC)

I'm surprised the wider concept of a merge between this and Laver (seaweed) hasn't been suggested. Is there really that much difference to an English-speaking audience?--Rfsmit (talk) 21:59, 11 January 2010 (UTC)

Pinyin

Shouldn’t the Pinyin transcription for 苔 be a second tone in this context, i.e., Chinese: 海苔? I’ve never heard anyone pronounce 海苔 as hǎitāi. In fact, I don’t think I’ve ever heard 苔 pronounced as tāi in any other regularly occurring word than 舌苔 shétāi ‘cotton mouth’. (Note that I’m not a native speaker of Mandarin, though)   89.236.35.199 (talk) 23:03, 18 January 2009 (UTC)

Possible plagiarism

Note that that this external link (http://sushi.pro/ingredients/nori.html) has also provided a picture of Nori. However, there is a detail that caught my attention. This article has provided a picture that is symmetrical to the one in the given link. I have checked the details of the picture and the uploader said that it was his own work. However, I have reason to believe that he took the picture and merely 'flipped'(I do not know if this is the correct term) it over. I shall give the following proof:

a-Do you see the three strips of nori on the left? Remember that they are parallel to each other. Check the picture on the other side. It is also slanted, and the three strips of nori overlap and are parallel. b-For the two square pieces of Nori, the one below appears darker. I have visited the other site and found that this was also the case. c-If you place the picture in the website to the left of our picture, they are symmetrical, showing final proof that the picture was only 'flipped'.

One of the definitions of plagiarism is passing off others' work as your own. Simple editing of a few words in a quote is also not enough to count as your own work. The author has only 'flipped' the picture and said that it is his own work. Does this constitute as plagiarism? Metalflame (talk) 10:07, 19 January 2009 (UTC)

Seems to me to be the other way around: the linked article uses an image that is smaller and has an ugly drop shadow added. The metadata attached to the image is sufficiently convincing to show that this is indeed the original image. Given the license attached to the image and the lack of attribution on the linked site, I would say they are the ones who should explain themselves. [edit: the email address to complain to is info@sushi.pro.]--Rfsmit (talk) 21:45, 11 January 2010 (UTC)

Merge with laver?

Unless I'm misunderstanding, there is already a name for this food: laver, and this article just covers its use in Japanese cuisine. If nori and laver are indeed the same thing (are they?), they should be covered in one article, with prominent mention of all the names of course. To give a similar example, we do not have separate articles for daikon and mooli covering their use in East and South Asian cuisine separately, since the same food is meant by both words. Somehow I suspect that as part of Wikipedia's widespread problem of articles being edited and patrolled by people with particular interests in a topic (Japanese cuisine here) rather than by those who take a step back and look at subjects as a whole, there will be some aversion to this merge. But unless nori and laver are actually different things, their articles should be merged. Beorhtwulf (talk) 22:14, 27 February 2011 (UTC)

Digestion and race

This line was recently added, with appropriate reference: "Only a Japanese race can digest the polysaccharide of the seaweed. Because a Japanese race was eating the seaweed such as nori for a long time[2]" I am editing this statement to correct the following problems;

• The word "only" implies a unique situation. The study cited looked at Japanese subjects, but does not eliminate the possibility that other peoples have this characteristic.
• The word "race" implies something genetically unique to Japanese, when the study is concerned with the unique genetic properties of the gut microbes that digest polysaccharides.
• Grammar

--Bridgecross (talk) 14:42, 8 March 2011 (UTC)

Reference Needed

76.66.3.41 was flagging for references in History section. He used invalid tags so I corrected them rather than delete. – Oppa ^talk –  20:31, 4 June 2011 (UTC)

A straightforward Google search suggests that the flagged text may have originated from the following source:

• Choate, Mary; Brachfeld, Aaron (2010). At Home in Nature: A User's Guide. p. 215. {{cite book}}: Invalid |ref=harv (help)

Perhaps some enterprising wikipedian with access to either the full text or the authors can drill down to discover what source this book depended on for its historical content. — Myasuda (talk) 01:53, 5 June 2011 (UTC)

I think the source is WP:CIRCULAR. See [2]. However the addition of {{cn}} sentence by sentence is not productive because there is already {{Refimprove}} in the top of this article. So I removed the addition of the {{cn}}s. ―― Phoenix7777 (talk) 10:37, 5 June 2011 (UTC)

Ah yes, good observation. I did a little digging, and it looks like the historical text in question was introduced in March of 2007 [3], and was a translation of some of the text in the corresponding article in Japanese wikipedia. — Myasuda (talk) 15:36, 5 June 2011 (UTC)

Another source

for use as massage gel http://health.learninginfo.org/benefits-nori-seaweed.htm — Preceding unsigned comment added by 208.75.47.131 (talk) 16:58, 15 February 2013 (UTC)

Apparent contradiction between article and nutrition box

The article says "Nori is about a third protein and a third dietary fiber" and "Nori is considered to be an important source of vitamin B12 in vegans," but the nutrition info box says that 100 g of nori contains just 5.81 g of protein, 0.3 g of dietary fiber, and 0.000 μg B12. Am I misunderstanding something, or is either the article text or nutritional info box wrong? kane2742 (talk) 22:32, 4 April 2013 (UTC)

The article text cited the previous version of the page which used dried nori. The info has since been replaced with the data for unprocessed laver; hence the contradiction. I've brought the nutrition data change up at User talk:SummerPhD#Nori, but unfortunately I've been quite busy and haven't had the time to follow up on it. HMman (talk) 02:17, 5 April 2013 (UTC).

The nutritional data in this article is completely false. For example, 100 grams of nori contains 320 mg of magnesium but the nutrition box says 2 mg. — Preceding unsigned comment added by 126.87.118.73 (talk) 11:56, 20 June 2013 (UTC)

Also called Laver???

This article on Nori ( genus Pyropia) says it's "also called Laver", and links that to an article about a different genus, Porphyra, which is called "Laver". Clearly something's wrong here, but I'm reluctant to change it since I don't know anything about seaweed taxonomy. Could someone with knowledge delete or clarify this? 210.246.33.84 (talk) 10:12, 7 August 2016 (UTC)