The consumption of Porphyra dates back to 533-544 AD in China.
It was presented annually to the emperor of China during the Sung dynasty (960-1279 AD) as a gift from the Fuijan province.
One of the reasons for eating Porphyra is the lack of cellulose in the cell wall, making the algae easier to digest.
Nori farming occurs in two stages.
The first occurs indoors, from May to October, when the Conchocelis stage is cultivated, with the production of conchospores.
The second stage occurs from October until May or April, when the farmers focus on the cultivation of the thallus in the field.