Seafood
Nori seaweed
ノリ のり nori
Also known asnori
At its best in Jan, Feb, Dec
When it is at its best
Jan
Feb
Mar
Apr
May
Jun
Jul
Aug
Sep
Oct
Nov
Dec
In seasonAvailable
How to cook
Toasted nori
For rice balls and hand-rolled sushi.
Seasoned nori
Brushed with a soy-based seasoning.
Tsukudani (simmered in soy and sugar)
Fresh nori simmered in sweet soy.
Nori soup
Floated in broth to enjoy the aroma.
How to choose
Deep black and glossy. Held to the light, it should be evenly translucent.
Storage
Sensitive to humidity. Keep sealed with a desiccant and use quickly once opened.
Main areas
Good to know
The Ariake Sea in Saga is the largest source. The first winter harvest, ichiban-zumi, is the most tender and fragrant.
