Nori

Ajisuke Nori is sheets of Nori that are seasoned, then toasted and dried. The seasoning is usually done with mirin, soy sauce, sugar and shrimp extract. The sheets end up a dark green colour. Ajisuke Nori is used in dishes which aren’t already seasoned, such as plain rice. It is also used in soups. It…

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Asakusa Nori is a purple variety of nori (seaweed) that is farmed in bays by the ocean shore. Because it is considered a better quality nori, it is often used in sushi where its taste and texture can be highlighted. History Notes The name “Asakusa” comes from Asakusa, Japan, which is a centre of production…

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Iwa Nori is a variety of seaweed in Japan that grows in rock crevices along the shore. It was traditionally, of course, just harvested from the wild, but now it is cultivated in nets. It is dried, then rehydrated for use in soups, one-pot dishes, and particularly in dishes that have some vinegar in them….

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Momi nori is crumbled nori (seaweed.) Before being crumbled, whether at the factory or at home, the nori is toasted first over a flame to develop the taste. The crumbled nori is used in Japanese cooking as a topping and as a garnish.

Yakinori is a Japanese term for sheets of Nori that are toasted. The dark purple sheets have an almost sweet flavour, which has been brought out by the toasting. Yakinori can be used as is out of the pack whole for rolled sushi, or shredded for use as an ingredient in other dishes. Some people…

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