Mitoku Japanese Nori Untoasted - Fine Grade 10 Sheets

Fine Quality Toasted Nori is gathered by hand in mid-winter, carefully washed, then slowly dried. Versatile and ready to eat, Mitoku Nori is a must for sushi, norimaki (sushi rolls), and rice balls (onigiri). Crumbled or cut into strips, it is an attractive garnish for grains, noodles, and soups. Mitoku Untoasted Nori allows cooks to toast it to their liking. Simply pass it over a gas or electric burner until it becomes crisp and fragrant.

Nori or flat seaweed sheets are the main ingredient in maki sushi or rolled-sushi. Nori is the most mild of all Japanese seaweed and is a good starter for people new to sea vegetables. Nori, also known as laver, is available in wafer-thin sheets, flakes (kizami nori) and strips. Due to the fact that sushi is rolled in nori, it has become the world's most popular seaweed. In addition to sushi and rice balls (onigiri), nori is used as a garnish for salads, soups, noodles (especially cold udon or soba), rice or casseroles. Nori condiment for rice (noritsukidani) is made by cooking nori into a thick paste with shoyu. Particularly beneficial for the kidneys, female organs and in reducing cholesterol, nori is rich in nutrients, including calcium, iron, vitamin B12 and vitamins A and C. Mitoku nori is produced in the Sendai region in northern Japan where the waters are clean and unpolluted. Recently cheap Chinese nori has been introduced into the market. This nori is primarily grown in heavily industrialized areas of China in some of the most polluted waters in the world. Cheap nori is the last item to economize on; it may contain dangerously high levels of mercury and other heavy metals and other pollutants.

Uses: Sushi rolls, rice balls, cut in thin strips for an attractive garnish over rice, salads, noodles, fried rice or noodles, tear sheets and add to miso or other soups for extra nutrients and flavor.

Ingredients: Japanese dried seaweed: Nori (Porphyra Tenera) - Untoasted - Fine Quality