<Tr> <Th> Main ingredients </Th> <Td> dried red algae </Td> </Tr> <Tr> <Td_colspan="2"> Cookbook: Nori Media: Nori </Td> </Tr> <P> Nori (海苔) is the Japanese name for edible seaweed species of the red algae genus Pyropia, including P. yezoensis and P. tenera . It is used chiefly as an ingredient (wrap) of sushi . Finished products are made by a shredding and rack - drying process that resembles papermaking . </P> <P> Originally, the term nori was generic and referred to seaweeds, including hijiki . One of the oldest descriptions of nori is dated to around the 8th century . In the Taihō Code enacted in 701, nori was already included in the form of taxation . Local people have been described as drying nori in Hitachi Province Fudoki (721--721), and nori was harvested in Izumo Province Fudoki (713--733), showing that nori was used as food from ancient times . In Utsubo Monogatari, written around 987, nori was recognized as a common food . Nori had been consumed as paste form until the sheet form was invented in Asakusa, Edo (contemporary Tokyo), around 1750 in the Edo period through the method of Japanese paper - making . </P>

What kind of seaweed is used in sushi