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Dried nori flakes

Dried nori flakes
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Dried Nori flakes are a seaweed which can be hydrated and used in the kitchen in a thousand different ways. It has a flavor reminiscent of the sea. 

Although it is famous for its use in the preparation of sushi, it is also used in flake form. It has a strong flavor and can be used raw or lightly baked. Its texture is chewy.

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Nori is a Japanese word that refers to varieties of marine algae of the abundant species of red algae. When dry, it gets dark, almost black, and when cooked takes on a green hue. Among its attributes predominate its remineralizing capacity, making it ideal for bone health and to strengthen nails and hair. It also helps cleanse the blood of fats and heavy metals.

Culinary uses:

Uncooked: After rehydration, use as a dressing in salads.

Toasted: In the oven or frying pan, take off when the change of color becomes apparent (approximately two minutes). Once prepared, it can be served as an appetizer or as a topping if shrededed.

Boiled: A very interesting contribution to the flavor of soups, cakes, pies, scrambled eggs, rice and soups.

Nutritional value:

High in protein and fiber. Low-fat. Sugar-free.  Contains vitamin A and C.

Minerals: Iodine (I), Calcium (Ca), Iron (Fe), Magnesium (Mg), Phosphorous (P) y Zinc (Zn).

Ingredients: Nori flakes (red algae: Porphyra), organically produced.

Packaging: cardboard.

Net weight 25 g.


Rehydration: Soak in water with a little salt for 5 minutes. It will expand to 4 times its dry weight when rehydrated.

Cooking Time: Boil for 5 minutes.

Dried Seaweed

Dried seaweed has to be soaked in water before cooking and it increases considerably in weight after soaking (see attached document).

Use cold water and a pinch of salt to soak seaweed. It's important to let the seaweed soak for the right amount of time; too long and it would lose its texture.

When cooking a recipe with lots of water, such as stews or soups, dried seaweed can be incorporated directly, since it soaks at the same time as it cooks.

The water used to soak seaweed can also be used to cook and flavor other dishes.


Porto Muiños bases its success on the analysis and research of the organoleptic qualities of seaweed. It also studies many other delicacies from Galician Sea, always searching out new flavors and textures: dried seaweed, seaweed tartare, seaweed noodles, and seaweed herbal teas. Enjoy this garden of the sea in the most diverse formats.

Where does seaweed grow and how is it harvested?

The seaweed from PORTO-MUÍÑOS grows on rocks covered by the cold, clean water of the Atlantic Ocean. The harvesting is done by divers, who select and cut the best specimens in the most appropriate season for each species. The seaweed is then processed immediately.

Cooking with Seaweed:

02/17/2014 AMANCIO. Las compre porque además de buenas son muy saludables te ayudan a eliminar el colesterol en sangre
02/7/2014 Elena. Me hago unas ensaladas estupendas tanto con el nori como con el espagueti de mar, además son muy sanas y ricas en fibra

    And Now For Some Tapas...
    Olives filled with almonds with seaweed and cheese tartar, wakame meatballs and sea spaghetti…three recipes recommended by the seaweed specialists PORTO-MUIÑOS with the delicious taste of the sea…
    Enjoy a Terrifyingly Tasty Halloween!
    "Coffin sandwiches", "Dead brains", "Monstrous Salads"...Having a spooky costume party tonight? A spine-chilling dinner? An appointment with a haunted house? Make this Halloween unforgettable!
    Caprese Salad with Egg, Nori, and Seaweed
    A delicious and healthy salad perfect for any occasion. Cooking with edible seaweed is sure to surprise with the resulting delightful combination of flavors!
    Seaweed: Healthy and Nutritious
    Since ancient times, mankind has made use of seaweed. Its diversity and characteristics give them a variety of useful dietary, agricultural, cosmetic, and medicinal traits.

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