Nori (Porphya Yezoensis)

There are more than 20 kinds of nori grown off the coast of Japan. Most nori propagates on the surface of rocks around high tide and a little below. Gathering starts from December and finishes in April. MUSO's nori grows in an ideal environment. Nori is made in the same manner that Japanese paper is made. After gathering, nori is washed with clean water and minced in 4-6mm pieces by machine. Minced nori is dissolved in water and poured in a box. It is then dried.

MUSO offers other products such as Sushi Nori (Toasted Nori), Kizami Nori (Thinly Cut Nori), Ao-Nori (Powdered Green Nori), Seasoned Nori (Toasted Nori with Seasoning), and Toasted Nori Flake. It contains an abundance of vitamins: 8 times more vitamin A than spinach, 1.6 times more vitamin B1 than pork, 7 times more vitamin B2 than eggs, and 2.9 times more vitamin C than oranges. Especially important, it has the most vitamin A of all the sea vegetables. A plethora of vitamins helps prevent our bodies from being acidified and aged.

Nori is the only product which can be eaten without any cooking; it is the best suited product for beginners of sea vegetable cooking.

Type of Nori
Description
Sushi-Nori
Used for Temaki-sushi and Maki-sushi which have become very popular overseas.
Kizami-Nori & Toasted Nori Flake
Used as a condiment for Udon & Soba noodles and the topping for salads.
Seasoned Nori
Already seasoned; it can be eaten as it is or used for lightly seasoned dishes. It is popular to dip it in Shoyu and wrap around brown rice or rice balls.
Ao-Nori
Can be sprinkled over omelets and steamed dishes to add its vivid blue color. It is important to avoid humidity and direct sunlight in order to maintain freshness.
Nori Krinkles
They are not only used as a topping on salads, soups (miso soup and etc), noodles, and rice but also as snacks to go with the beer.

 

Nori Harvest

Seasoned Nori (Toasted Nori with Seasoning)

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