Nori

Saga Bay, in the Ariake Sea, is the emblematic region for nori cultivation, a seaweed widely used in Japanese cuisine. This region accounts for 20% of Japan's production, or even 40% when including Fukuoka, Kumamoto and Nagasaki. Saga Bay is surrounded by mountains whose alluvial deposits and rivers flow into the sea. The resulting richness of mineral input gave rise, at the beginning of the 20th century, to the cultivation of nori seaweed.

Enjoyed fresh, straight from the harvest, nori seaweed reveals a very pleasant, light salinity that is in no way aggressive. It is the coexistence of the freshwater currents from the surrounding mountains with the marine saline currents that gives the highly reputed Saga nori its characteristic and vegetal notes. The finish is long, pleasant and fresh. For the making of dried nori seaweed, fishermen finely slice and chop fresh nori before mixing it with fresh water.

Nori sheets are perfect for making sushi and/or enjoying in a salad. Nishikidôri sushi seaweed is easy to use. You will find an iodine-rich flavour and a quality texture. To ensure the quality of a sushi sheet, no "holes" should be visible. Maki seaweed sourced from Japan. Often used to make the famous maki and temaki rolls, nori is a flavoursome seaweed, traditionally dried and then toasted. It enhances many Japanese recipes and is perfectly suited to vegetarian diets thanks to its richness in protein and vitamin A. Crumbled, it adds a crunchy touch to a dish of noodles or rice, such as ramen or soba. Cut into thin strips, it intensifies the flavour of Japanese broths and sauces.