Our grilled nori is made of nori seaweed grown in the Akashi canal. Not at all fragile, it stands out due to its deep, brilliant black, the result of fast currents and the seasonal winds of cold winters, both encouraging the growth and strengthening of the nori.
In the Akashi canal, the nori also absorbs many nutrients from the sea and it is rich in amino acids, which are the basis of umami.
The nori seaweed buds several times there. The first nori grown is called "hatsu zumi" or "Ichiban zumi" (first growing), the second is called "Niban zumi" (second harvest) and the third "Sanban zumi" (third harvest). The first nori is soft and full of umami. This first nori is used to make our grilled nori. It is without question the best nori around.
Unlike other grilled nori that is finely chopped and turned into nori sheets, our grilled nori is roughly sliced to avoid breaking the nori cells. If finely chopped, the nori cells are broken and almost all of their umami is destroyed.As the sheets are not perfectly shaped and cut, there are a few small holes on the surface of the nori. These holes make the nori melt in the mouth. Our range of flavoured toasted nori are seasoned with very special sauces.
Traditionally, this type of nori is seasoned with fish sauce to enhance the flavour of the lightly grilled nori. Regular fish sauce is made from fish preserved in salt and comes from fish fermented for 1 to 2 years. It is made up uniquely of the enzymes contained in the fish.
For our range of flavoured toasted nori, three sea products are used to make the seasoning sauce - crab, shrimp and nodoguro fish sauce. To begin with, the manufacturer makes a koji shoyu (soy sauce) from soya, wheat and koji and adds crabs, shrimps or nodoguro, depending on the recipe. Everything is fermented for one to two years.
Through this process, the soy sauce develops a powerful umami flavour and the seafood proteins create a new condiment.
Everything is natural, no additives, colourants, or preservatives.
It can be eaten on top of appetisers, crumbled on pasta, rice, fried eggs, pizza, meat or fish carpaccios, potatoes or butter.
You’ll discover – or rediscover – all the flavour and quality of an age-old gastronomy which is both simple and top of the range : Japanese gastronomy.
The elaboration of the products and articles carefully and lovingly chosen by Nishikidôri Market – almost all of them natural, without additives, preservatives or colour – follow Japanese tradition to the letter. To the greatest satisfaction of chefs throughout the world... and now yours !
Already available or coming shortly:
sauces & soya salt, seeds, sesame oils & pastes, wasabi, moon salt, vinegars, seaweed (oboro kombu, shirahita kombu), rice, soba, udon & ramen noodles, sakura cherry blossom, sakes, shôchû, liqueurs, whisky, umeshu, miso, tofu, outstanding teas, dried plums (Umeboshi), dehydrated stock & stock bases, berries & spices, authentic juices & marmalades, sauces & seasonings, sugar, kitchen knives, Japanese lacquerware.