Porphyra is a genus of red algae that includes several species of edible seaweed, commonly known as nori. It is widely used in East Asian cuisines, particularly in Japan, Korea, and China. Porphyra seaweed is harvested from the ocean, washed, and then dried into thin, dark green or purple sheets. It has a slightly salty and umami-rich flavor, along with a crisp texture when toasted. Porphyra seaweed is most commonly used in sushi, rolls, and wraps, where it serves as a wrapper for rice and fillings. It can also be used as a garnish or seasoning for soups, salads, and noodle dishes. Porphyra seaweed is valued for its nutritional benefits, including being rich in vitamins, minerals, and antioxidants, as well as its unique taste and culinary versatility.

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