For cultivating nori along flat coasts with tides, factors such as seed quality, water temperature, a clean beach, a clean sea, the right harvest time, and correct drying methods are all very important. This makes high-quality nori relatively expensive. The plants are grown on nets, pressed between mats after harvest, and dried in the sun. High-quality nori can be recognised by its relatively thick leaf with a shimmering purple-black colour; it looks glossy.

Of all the seaweed varieties available, it has the highest protein content and is truly nutritious.

Nori is a specially pressed seaweed into sheets that requires hardly any further preparation and is therefore immediately available for consumption. It does not need to be washed or cooked, just carefully waved back and forth over a gas flame to lightly toast it and give it a deep green colour. It can be eaten as is, cut into thin strips for garnishing soups, salads, and pasta, or used as 'wrapping' for nori rolls and rice balls.

Ingredients:
nori