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What Is Nori
 

Nori is an edible seaweed which is dried or toasted, and often sold in sheets. Nori has been consumed in Japan and China for centuries, and is an important part of Japanese cuisine especially. Most Western consumers are familiar with nori because it is used to wrap sushi, although the distinctive salty, slightly grassy flavor is also delicious eaten plain as well.  In Ireland, nori is called sloke; the Scottish call it laver.
 

Nori Rolls

Variation:

Use any grain or cooked vegetable combination. Mix umeboshi plum pulp or paste, or natto miso with the grain. Shrimp, crab and fish can also all be added to the nori rolls.

Healing Properties:

Very cooling thermal nature; sweet-and-salty flavor; increases yin fluids; diuretic; softens nodules; transforms and resolves heat-induced phlegm.
 

Nutritional Content:
 

Highest protein content(48% of dry weight) and most easily digested of the seaweeds; rich in vitamins A, B, and niacin.


 

Barley With Vegetables
 

Barley’s (also called groats) use is dated back to the stone age and is used in soups, stews, and various bread products.  Whole barley, sometimes called “sproutable,” is mildly laxative and contains far more nutrition then the commonly used “pearl” variety, including more fiber, twice the calcium, three times the iron, and 25% more protein.  Barley is also a prime ingredient in the making of one variety of the popular Japanese condiment called miso.
 

Healing properties:

Cooling thermal nature, sweet and salty flavor; strengthens the spleen and pancreas, regulates the stomach and fortifies the intestines, builds the blood and yin fluids and moistens dryness.