| Display title | Biology:Nori |
| Default sort key | Nori |
| Page length (in bytes) | 17,279 |
| Namespace ID | 3026 |
| Namespace | Biology |
| Page ID | 445330 |
| Page content language | en - English |
| Page content model | wikitext |
| Indexing by robots | Allowed |
| Number of redirects to this page | 0 |
| Counted as a content page | Yes |
| Page image |  |
| HandWiki item ID | None |
| Edit | Allow all users (infinite) |
| Move | Allow all users (infinite) |
| Page creator | imported>DanMescoff |
| Date of page creation | 11:31, 12 February 2024 |
| Latest editor | imported>DanMescoff |
| Date of latest edit | 11:31, 12 February 2024 |
| Total number of edits | 1 |
| Recent number of edits (within past 90 days) | 0 |
| Recent number of distinct authors | 0 |
Description | Content |
Article description: (description)
This attribute controls the content of the description and og:description elements. | Nori (海苔) is a dried edible seaweed used in Japanese cuisine, made from species of the red algae genus Pyropia, including P. yezoensis and P. tenera. It has a strong and distinctive flavor, and is often used to wrap rolls of sushi or onigiri (rice balls).
The finished dried sheets are made by a shredding... |
