Nori

Nori Sea Vegetable is cultivated on nets supported by bamboo poles. This intricate substratum is placed in shallow pristine bays in late September or early October. Over the autumn, winter and early spring months, with the coming in and out of the tide, the nori spores attach to the netting and slowly develop into nori fronds or leaves. In spring the fully developed fronds are hand harvested at low tide and taken ashore. The nori is washed, chopped and placed in mixers. It is then pressed between woven reed mats and sun-dried into flat, paper-thin sheets. Our nori is a lustrous purple black color with a fine aroma missing in lesser grades.

Nori (Porphyra tenera) is cultivated off the west shore of Ise (ee-say) Bay in Japan, an area surrounded by National forests and mountains, known as the 'Ocean by Mountains'. Pristine mountain rivers nourish the bay creating a mineral rich environment. This area leads all of Japan in ecology movements. Development is forbidden to ensure future generations the legacy of this famous edible seaweed resource.

Nori is a red algae or deep purple laver of which there are over thirty species. Nori has been harvested since ancient times providing people with a food source rich in minerals, vitamins, trace minerals, and protein. It is the sweetest sea vegetable and most easily appreciated by the Western palate. Nori is a good source of vitamin C. It is also a source of vitamin A, protein, potassium, magnesium, riboflavin (B2) and dietary fiber.

This Nori is not toasted. Follow package directions for toasting. It takes only seconds, turning it a bright green. Essential for making sushi, nori rolls and rice balls. After toasting, nori makes a wonderful garnish when sliced or crumbled over grain, vegetables, soups, noodles, and salads.

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