Nori enjoys new popularity among chefs of all kinds

01/9/2008 | NYTimes.com

Nori, sheets of dry seaweed, is gaining acceptance among American chefs and diners who appreciate its crisp texture and earthy flavor. Although once considered an unpopular ingredient for wrapping sushi in the U.S. -- which resulted in the invention of the inside-out roll -- nori now is used in a variety of dishes from black truffle-flecked risotto to nori-enfused ice cream.

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