Many Westerners find black nori spooky, leading some to avoid onigiri (rice balls) and norimaki (rolled sushi). Yet it’s an indispensable ingredient in Japanese sushi, with sushi chefs even saying they “eat the aroma of nori.” Its appeal isn’t merely about flavor—it’s supported by scientifically backed aromatic compounds. Let’s take a closer look at how nori’s aroma directly contributes to the deliciousness of sushi.
One of the main components of nori’s aroma is dimethyl sulfide (DMS), a volatile sulfur compound. DMS contributes to nori’s distinctive “ocean aroma” and is detectable at very low concentrations, making nori’s flavor highly memorable. Additionally, nori contains aldehydes, ketones, alcohols, esters, and decomposition products derived from fatty acids. These elements create the nori’s complex fragrance.
Nori also contains umami components like free amino acids, taurine, and inosinic acid. The combination of aroma and taste ensures that the flavor and deliciousness of nori are richly perceived the moment it’s eaten. DMS, in particular, while not directly contributing sweetness or umami, triggers the brain to associate its “sea aroma” with freshness and rich flavor. This creates an effect where simply smelling it anticipates deliciousness. The aroma that gently rises immediately after cutting or upon entering the mouth naturally conveys the seaweed’s inherent flavor, drawing out a deeper taste experience.
Furthermore, there is evidence suggesting an interaction between aroma and umami. The umami components in nori, such as free amino acids (like glutamic acid) and inosinic acid, may work synergistically with volatile compounds to enhance how the flavor is perceived. While this relationship hasn’t been fully quantified, research in sensory science underscores the close connection between smell and taste, highlighting the importance of aroma in the overall sushi experience.
Sushi chefs leverage this property, employing techniques to maximize aroma through nori selection, timing of toasting or searing, and careful storage management. Furthermore, they cut or roll the nori immediately before serving to diffuse its aroma into the air, directly appealing to the customer’s sense of smell. Thus, the aroma of nori is not merely a flavor; it is a crucial element that determines the overall quality of sushi, resulting from the combination of its chemical properties and the chef’s skill.