Ingredients A–ZDashi and umamiChecked 2026-09-30
Nori (seaweed) のり
Food ingredientUsed in 1 product on this site
Seaweed of the genus Pyropia/Porphyra (amanori; such as susabinori and asakusanori) that is farmed, spread into thin sheets like paper, and dried. The dried-only product is “ほしのり” (hoshi-nori, dried laver), and the same sheets lightly toasted for a short time are “焼きのり” (yaki-nori, roasted laver).
How it appears on labels
| On the label (Japanese) | Meaning |
|---|---|
| 焼きのり | roasted nori |
| のり | nori |
| 海苔 | nori (written with the kanji 海苔) |
| ほしのり | dried nori (hoshi-nori) |
| 味付けのり | seasoned nori |
Labeling rules
- Dried nori (干のり) and roasted nori sold as such belong to the group of processed foods that require country-of-origin labeling of the ingredient (Food Labeling Standards, Appended Table 15, item 1 (15); the same group as kombu and niboshi, excluding finely cut or powdered products).
- For nori used to wrap rice balls (onigiri), the rule is to write the origin of the raw seaweed (原そう, genso) in parentheses after the name of the nori (Food Labeling Standards, Article 3 and Appended Table 15, item 6).
- Nori is not among the allergen items covered by labeling (neither the allergens that must be labeled nor the allergens recommended for labeling).
Good to know
- The Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement) describe “焼きのり” (roasted nori) as hoshi-nori heated at 160 to 180°C for 30 to 60 seconds, to the point that it is not scorched, and “味付けのり” (seasoned nori) as hoshi-nori coated with a seasoning liquid such as soy sauce and sugar, then heated and dried.
- When nori is one ingredient among others, for example in furikake, its origin is not written on the label unless it is the first ingredient by weight.
- In the Tables, roasted nori has 2,100 µg of iodine and 36.0 g of dietary fiber per 100 g.
- Among the products on this site, Kanei's katsuo (bonito) furikake (カネイのかつおふりかけ) contains “焼きのり” (roasted nori).
Food composition data
| Nori (per 100 g) | Energy (kcal) | Protein (g) | Dietary fiber (g) | Iodine (µg) | Salt equivalent (g) |
|---|---|---|---|---|---|
| Amanori, hoshi-nori (dried laver)Food No. 09003 | 276 | 39.4 | 31.2 | 1,400 | 1.5 |
| Amanori, yaki-nori (roasted laver)Food No. 09004 | 297 | 41.4 | 36 | 2,100 | 1.3 |
Per 100 g of the edible portion. Source: MEXT, Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement).
Products on this site that contain it
| Product | As written on the label |
|---|---|
| 無添加かつおふりかけ（ごま・焼きのり入り）鰹節のカネイ | 焼きのり |
Product pages are in Japanese for now; each one reads every ingredient on the label.
Related pages
Sources
- Food Labeling Standards (Cabinet Office Ordinance No. 10 of 2015) — e-Gov Japanese Law Search
- Standard Tables of Food Composition in Japan (8th revised edition, 2023 supplement) — MEXT
Sources are in Japanese unless noted otherwise. This page is a translation of our Japanese page; if they differ, the Japanese page is the reference.
This page lists facts stated in laws and in standards of public bodies and industry associations. It does not judge whether an ingredient or product is good or bad. If you have a food allergy, always check the label on the package.