Welcome to the summary page for FabulousFusionFood's Cook's Guide entry for Laver along with all the trcipes employing Laver presented on this site, with 40 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Laver recipes added to this site.

These recipes, all contain Laver as a major wild food ingredient.

Laver, (also known as Nori) Porphyra sp. Laver is the English name for a number of edible seaweed species of the red alga Porphyra including most notably P yezoensis and P tenera of the family Bangiaceae, (wich are known as Nori in Japan). They generally live in the intertidal, typically between the upper intertidal to the splash zone.

In Japanese cuisine Nori is formed by the shredding and rack-drying of laver before layering in a process similar to paper making. Sheets of nori are commonly used as a wrap for sushi (makizushi) and rice balls (onigiri). It is also used as a flavouring in soups. In Wales and Ireland, laver is eaten as laverbread (bara lafwr in Welsh) in a savory oatmeal. It is also occasionally still made into a sauce to accompany lamb.