Again, questions arise at Asian Market. Then I found out I was misreading this as dried LAYER, when it is LAVER, as a friend explained:

“The Japanese refer to this type of seaweed as nori. The Koreans refer to it as laver. The Japanese use nori for some types of sushi and onigri. Koreans use it for gimbap or to hand wrap rice and banchan (side dishes). I had some the other night in my ramyun,” she said. “There’s always been a supply in my pantry. I’ve been toasting and cutting into squares long before the prepackaged version came along.”

I passed on the laver but I did buy this seafood mixture, which made a lovely appetizer: