Nori is not only used to wrap maki and onigiri. Seasoned or coated in a light batter, it becomes a savoury snack with a distinctive sea flavour. Nori crisps and noriten differ mainly in texture: the former remain very thin, while the latter are thicker and crunchier.
Nori crisps are made from thin sheets of seaweed that are grilled or lightly oiled, then seasoned. They quickly crack between the teeth before melting in the mouth, with a more or less pronounced sea flavour depending on the nori and the recipe.
Original, soy sauce, wasabi, chilli, ginger, turmeric or barbecue: the seasonings may be very subtle or much more noticeable.
These snacks are popular in Japan, but also in Korea and Thailand. These small seaweed sheets can also be enjoyed with a bowl of rice.
Noriten consist of nori coated in a light batter and then fried. Their name combines nori and tempura: the seaweed provides its thin texture and marine flavour, while the coating creates a thicker, crumbly and more substantial snack.
Original varieties allow the flavour of the nori to stand out more clearly, while wasabi, chilli, curry, matcha, ume plum or layu chilli oil create more distinctive flavour profiles.
The composition of the batter varies between products and may include wheat or different starches. For snacks made mainly from rice, senbei, okaki and arare form a different family.
