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I love how u can just slip that stuff in your mouth. Yum <3
You are blue sooo am i!!
My baby is blue soo am i!!
I don't eat nori plain, but I do eat it with rice and other things.
It depends on the nori, but sometimes the "sea" part of the seaweed is sometimes too strong for my liking.
It just has a flavor I don't like. I tolerate it in sushi, and there's one form of toasted flavored seaweed that shows up in Korean banchan and in bento that I like, but other than that, I am really not a fan and leave it off of onigiri, etc. Meanwhile, my husband loves it and will eat it in all forms. We usually keep packets of it around for him to munch on. :) Go figure!
I <3 it! It's crunchy and tasty on its own (or as teriyaki strips), and it holds sushi together so well. I love how it gets pliable with moisture and the flavor with vinegared rice is outstanding. I LOVE coating my onigiri with it. Nom!
i like nori. I never thought of it as disgusting i just eat it :D
My favorite is nori that's still crunchy, wrapped around rice (the sort of thing you get at a fancy ryokan breakfast). Yummy!
Nori on sushi: yes
Nori on potato chips: no
Nori on onigiri: yes
Nori ala carte: no
In my examples here, the nori is like a food wrapper, but I have to insist that it adds a lot to the flavor of onigiri, and it wouldn't be as good without it.
I think onigiri is more of a garnish flavor than a main flavor.
I HATED nori when I first had it; it's the first word I used when I learned to construct 何々が嫌いです sentences years and years ago. Now I love it, especially toasted flavored nori or (joy of joys) salty Korean nori. Mmmmmm~~~
Nori has never really been my favorite. I tolerate it, and like it fine with sushi, but I tend not to use it to wrap onigiri. On the other hand, my sister eats the stuff like candy.
I do like wakame, though. Very yummy.
I love nori, mostly seawed nori, I would eat it all day. It's salty and creeps when u bite it. It's the perfect snack. I also love to put some nori on rice and so on.
I do NOT like nori. It tastes gross and even the smell of it is unpleasant. I admitted to my husband the other day that I have stopped eating the nori I use in some of my fancy bentos, because I just plain don't like it. :P
That being said, I do tolerate it in order to make my bentos look cooler. There just isn't anything like the dark, paper thin medium to cut out cute smiles and shapes. :)
fried with a spritz of hot olive oil for about 5 seconds or until the nori turns yellowish makes a DELICIOUS and low calorie snack!
I love it! Salty, crispy, just really nice as a flavoring or a snack. I like to keep the pre-cut, snack-type packages in the cabinet. Just as satisfying as crackers, I think.
Okay, this is stupid, but... the first time I had sushi, I was told (after eating) that the green stuff around the rolls was fish skin. And I was eight and I totally, totally fell for it. And so now, subconsciously, I think, "I am eating skin" when I have nori. It's fine when it's toasted, because that's crunchy. But in most applications I feel just sort of squicky. I still use it for rolls etc, since soy paper is just so expensive. But there's always that thought.
Nori is ok. I just don't like it in large quantities. It has to stay crunchy to be good. (But then I'm a crunchy texture person.)
I put that I tolerate nori because I didn't really know what to answer. I like nori when it with something else (like on maki or onigiri) but I've never eaten it plain. Also, I really only like it if it is fresh. Once it gets that stale sea smell I can't really deal with it anymore. (It's probably spoiled by the time it smells that bad anyway). I guess I should have put I like it, haha, I don't know :)
I will eat it with sushi. My girls and husband won't touch it because they say it smells like the beta fish food!
I love it because I was raised to love it =]
I love it! Plain, with rice, full of stuff, shredded, in miso, in ramen... it's a very versatile vegetable :)
I have one packet of it, which I don't like, but I know I should shop around and try and find something else, it's just difficult where I live.
i love nori, brush with a little olive oil sprinkle some salt and heat in a non-stick pan for a few second and i have a great and nutritious snack.
I like Nori because of its flavour and texture, smell, colour, shimmer... everything!
I like the saltiness of nori. It adds flavor to rice and sushi/rolls.
I like it now, although I didn't at first. :) It adds a nice flavor to most things its added to, and I love the crispy texture it gives to onigiri.
I Love Nori because it's crunchy and contains lots of C vitamin.
It also tastes like the Ocean, and for some reason it goes perfectly with rice (be it sushi rice, normal rice, or into Ochazuke, or as stripes in Ramen).
Is it true that the best nori sheets are darker?
By the way, I am checking both your websites (Justhungry, and Justbento) day after day and I love it!
As with most things, nori varies greatly in quality. Some of the cheapest stuff tastes like fishy rice paper. If I'd only eaten this, I don't think I'd like nori much either. Decent quality nori is wonderful.
There's a lot of seasoned nori I haven't tried yet. This is also extremely variable. Some of them I find to be really unpleasant, others I think are delicious so I'm always a bit nervous when picking up a new packet.
I am obsessed with Nori and wakame seaweeds. Mainly because of its high iron content and that is very good for me seeing as I have iron deficency Anemia.
I eat it practically everyday, use it for my nightly beauty rituals and also for my Tegu Lizard's food (he loves it just as much as me).
when not stale nori has a slightly crunchy and slighty salty (and sometimes fishy) flavor that to me is just irresistable. It is a great additive in all sorts of meals, i use it in place of spinach in some cases. I even use it in stuffing during thanksgiving, you barely even notice that its there, the taste isnt there but the health benefits are.
Nori is a staple in my house these days. Weird for a rural New England home, but why not? I'm fond of nori specifically with rice. It somehow "completes" onigiri for me. I enjoy onigiri almost any way, but it seems more satisfying with a seafood or umeboshi filling and a nori wrap.
I also have learned how to make maki rolls, and my husband the sushi freak is happy about this. I make them with smoked salmon and cucumber. Non-traditional, but tasty and easier than trying to find sushi-grade fresh fish when you live far from the coast.
@Noel. No weirder than for my suburban New England home!
In general, I really like nori, especially a little bit wrapped around Tamago. I'm off to try that olive oil suggestion right now!
I'm not fond of "fishy" tastes in general so nori used as a wrapper is tolerable. I gave away a jar of furikake that was mostly nori, although I had enjoyed the taste of this same commercial furikake on scrambled eggs in a restaurant in Hawaii. I don't mind the salty taste of shoyu, but "fishy" is not what I grew up with. That probably makes a big difference in answers to your question.
At first I couldn't tolerate the taste even a bit, and would avoid sushi that had any nori in it. But I was so determined to like sushi rolls that I kept trying it, and now I eat it by itself because I like the taste so much! Nori is my absolute favourite furikake, as well.
Totally love it :D
I like eating it in my soup, around or with rice, just plain in front of the TV... Great stuff!
I'm not really a big fan of the taste of nori, but I will eat sushi rolls that include it. However, I don't buy nori because most of my family has a bad seaweed allergy and I'd rather not kill them just yet. ;)
I'm all for any alternatives to nori, so if you know of any, please enlighten! :) I haven't really shared sushi rolls with the family because of this, and I think they're missing out on something great.
I love the stuff! I have been eating it plain and with rice since I was 4 or 5 years old. (no I am not Japanese but my father was a really early adopter of the whole macrobiotic diet).
I have recently started trying to grind it up real fine and putting it into soups and other savory dishes a nice punch of umami. I eat Nori so often and in so many ways nowadays that I seriously could not imagine life without it.
I love it with sushi, but when I tried to make it myself (and use it in other dishes, too), I must have gotten a bad bunch, it felt way too thick and tasted very fishy-seay. It was labeled as macrobiotic food though, not as asian, though I figured it should be the same... oh well, I'll try again with some from the local asia shop!
I can tolerate it up to a point - by itself or with rice. After a point the taste starts to turn my stomache, I'm not sure why, but it goes from "alright" to "vile" in a heartbeat.
I've tried many types and such not, but I'm not sure what is the turning point (or even what in the taste that does it).
I like nori. Preferably crunchy. It tastes like the ocean (or the ocean tastes like seaweed ... )
I like it. I don't think it has an overly powerful taste and it adds just a little bit extra to rice.
Well, I've always liked seaweed, even as a kid. I guess that's what happens when you grow up next door to your Filipina grandmother. ^__^
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Hey Maki, first of all, I want to say thanks, the world of bento revealed itself to me by way of the recent NYTimes article, and I am hooked and you are my sensai! I love your way of doing things, very organized, and if you ever feel the need for Spanish translations for your planners let me know. I love Japanese cuisine, since my high school days in the NY area, but nori is hard to come by in the Dominican Republic (am currently studying abroad), and when I do find it, it is way out of my student budget! I have noticed that Japanese cuisine is way too foreign and weird for the standard Dominican palate. However, I am currently taking Japanese lessons from some volunteers who work in my office, an elderly Japanese gentleman and his wife, and since I haven't yet dared attempt onigiri or sushi on my own (because the rice isn't right), I mentioned my desire to learn how to prepare it. They were very excited and banged out all of their supplies for a moment of show and tell. I tried umeboshi for the first time, I liked it though it was surprisingly tart, and for the first time I saw someone eat nori straight up, no rice.. It is deliciously crispy and salty on it's own. I can't wait for my onigiri lesson tomorrow so I can make that addition to my daily bentos, even if I can't always afford the nori. I'll admit I really love the little nori faces in bento art but they are not for me, I am about to become a "serious" engineer, can't be too cute and girly in a man's world.
In the meantime, my bentos contain quite a lot of plantains, yellow or green, fried or mashed (they make great dividers when fried which is perfect because I am still working on my bento supplies). Also Maki, I notice that in your planners you have very healthy snacks and I have to confess that this is impossible for me, I need chocolate and cupcakes in my life and on a daily basis..though of course in cute, teeny quantities!
Hi Raquel! Welcome to the world of bentos! Believe me, I do get my fair share of chocolate and other sweets, though I tend to not put them in my bentos (well, maybe a little bit on the side... ^_^)
I quite like it, and my wife LOVES it.
My _very_ first reaction was "eh." Since then, I've had the non-seasoned kind, and I like it a lot more :)
I grew up eating nori and other sea vegetables (yup, I'm of Japanese descent) and I've never really thought twice about it. I love it when it's extra crispy though i.e., snack nori. Also, I try to have some sort of sea vegetable at least once a day, and nori is the most versatile when I'm in a rush.
My cat Sally adores nori.
The teriyaki flavored nori that comes in individual packets is especially tasty. I can just snack on that. When we were kids, my brother used to make a fast egg flower soup:
- Lipton Noodle soup prepared as usual
- One beaten egg swirled in when soup is simmering
- One small handful of Kizami Nori (that's the sliced nori that comes in a jar)
I like it in stuff, but by itself, not so much.
If you run the sheets through a blender, then you get the flakes of nori that cost so much more in a jar. I add it to ochazuke and onigiri as well as sushi.
I have a love hate relationship with nori... In small quantities, I love it, it adds great depth of flavor, but alot of it turns my stomach.
It's nice and salty and adds lots of flavor to otherwise bland rice (or zaru soba).
I also liked folding it up and chewing it as a child...
I love nori (and all the other seaweed) but in Germany we have big signs printed on most of the packages warning of iodine poisening. That kind of spoils my appetite and so I am a little ambiguous, never knowing how much I can eat before it gets unhealthy.
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