Frequently asked Questions

What is the gFirst Norih and why is it highly valued?
Nori picked at first in the harvest season is called gFirst Norih or gNew Norih, which is very delicious with its soft and mild taste. Though the time is dependent on the locality, the harvest time of gFirst Norih is in the end of November through December. It is the best time for the highest quality Nori.
Why does Nori have two sides: smooth and rough?
Nori sheet is produced in a similar manner for making traditional Japanese paper. The production method of sheet Nori was developed in Edo period.
Finely chopped raw Nori is dispersed in water and evenly spread on a screen, and peeled off after dried. The surface contacted the screen is rough, and the opposite side is smooth. When making gonigirih or ghand-rolled sushih, the rough side is to be put on the rice.
How can we keep Nori fresh?
About 12 % of water is contained in a sheet of dry Nori. If it is poorly stored, it absorbs moisture, changing its color to purple, resulting in spoiled smell and flavor. Once Nori has been spoiled, it cannot be returned to the original taste by any means.
Put the Nori in a plastic bag with an air-tight seal, squeeze air out, and keep it in a refrigerator.
How much salt is contained in Nori?
Exactly speaking, the salt content varies in each sheet, as it is a natural product. gStandard Tables of Food Composition in Japanh says that 4.3g of salt is contained in 100g of Nori. As a full sheet of Oyster-soy-sauce-flavored Nori weighs 3g, it contains about 0.13g of salt.
How nutritious Nori is?
Nori is rich in nutrition. It contains iron, magnesium, Vitamins A, B, C and E. Especially, Vitamin A is contained as much as next to that in liver.

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