How to Make Nori Jam

As I was reviewing Seaweed 101, this month’s planned bonus edition, I kept adding more and more ideas. It dawned on me that I was cramming way too much into one newsletter and PDF guide. And the more I thought about each seaweed, the more I knew I wanted to give each its due. Why not celebrate them individually instead?

So here’s the new plan: introducing Seaweed Sundays, a five-part series focusing on one seaweed at a time, starting next Sunday, September 28th. Each mini guide will highlight the classic ways that seaweed is used in Japanese cuisine, while also giving you fresh, practical ideas for everyday cooking (hello, wakame pesto!).

That’s five consecutive weeks of seaweed inspiration.

We’ll kick things off with nori next week. In the meantime, I don’t want to leave empty-handed. Here’s a simple recipe for savory Nori Jam. If you’re a fan of sweet-and-salty, like me, you’ll want to have this jam in you regular rotation. It comes together in minutes and adds instant flavor to rice, noodles, and yes, even toast.

This is my homemade take on jarred seaweed spread. It’s simple, savory, and so good anywhere you want an extra pop of flavor.

Nori Jam
Makes about 1 cup

Ingredients

• 5 sheets nori, finely chopped

• 1 cup water

• ¼ cup soy sauce

• 3 Tablespoons sugar

• ¼ teaspoon agar agar powder (optional, for a thicker texture)

Method

• Place the chopped nori in a small saucepan with the water, soy sauce, and sugar.

• Bring to a gentle simmer over medium-low heat, stirring occasionally.

• Cook for 10 minutes, allowing the nori to soften.

• Stir in agar agar powder (if using) and simmer for 1–2 minutes more.

• Remove from heat and let cool completely before storing.

Storage Tip: Keeps in the fridge for up to 1 week.

I enjoy plopping hefty spoonfuls of this Nori Jam over pan-blistered shishito peppers. How would you use your first spoonful?