Disclosed is a non-destructive evaluation method capable of performing quality evaluation including the taste of seaweed, which is different from conventional methods based only on appearance such as color gloss in dry seaweed. The laver is irradiated with excitation light of 800 to 1200 nm, preferably 1064 nm, and the Raman scattered light generated therefrom is analyzed to evaluate the quality of the laver in terms of laver grade and umami. Nori quality evaluation method and nori quality evaluation device. [Selection] Figure 2【課題】乾燥海苔において、色艶といった外観にのみよる従来法とは異なる、海苔の旨味を含めた品質評価をなしうる非破壊評価方法の提供。【解決手段】海苔に、800から1200nm、好ましくは、1064nmの励起光を照射し，それから生じるラマン散乱光を分析することにより，前記海苔の品質を海苔等級・旨味にて評価することを特徴とする海苔品質評価方法、及び海苔品質評価装置。【選択図】図２
