Toasted nori sheets for sushi, nori rolls, and rice balls. Very versatile and popular. Ise Bay, Japan grown for purity. Differences you can see and taste in its deep color, brilliant luster, and appealing sweet, mild flavor. Fat free, very low sodium, and an excellent source of vitamin B12 with 40% daily value (DV) per 1 sheet serving.
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Eden Toasted Sushi Nori is the finest grade nori available, already toasted and ready to use for making sushi and nori rolls. The tastiest of all sea vegetables and the one that is most easily appreciated by the Western palate. Eden Sushi Nori has a complex sweet, delicate aroma and flavor not found in lesser grades of nori.
Nori Porphyra yezoensis is a red to deep purple algae or laver (there are more than thirty species) used to make paper thin sheets of dried nori. Nori has been harvested since ancient times providing a valuable food source - minerals, vitamins, trace minerals, iodine, and protein. Traditionally harvested in the wild, young tender fronds were eaten fresh in the spring. Due to increased demand and popularity, a simple system of nori cultivation began.
Cultivated off the western shore of Ise (ee-say) Bay, Japan, an area surrounded by national forests and mountains known as the 'Ocean by Mountains' area. Rivers of pure mountain spring water nourish the bay, creating a mineral rich, pristine environment. This area of Japan is the country's leader in environmental and ecology movements. Industrial and residential development is forbidden here to ensure future generations the legacy of this famous, edible seaweed resource.
Nori cultivation is an intricate craft in that spore quality, water temperature, a pristine growing environment and proper drying methods are crucial to producing the best quality product. Eden Sushi Nori is cultivated in the traditional manner, using a system of woven rope nets made of hemp or palm fibers that are tied to bamboo poles and horizontally suspended in the bay. This intricate substratum is placed in the shallow bays in late September or early October. Over the autumn, winter, and early spring months with the coming in and going out of the tide, the nori spores attach to the netting and slowly develop into nori fronds or leaves. In spring the fully developed fronds are hand harvested at low tide, washed, chopped and placed in mixers before pressing it into flat, paper thin sheets between woven reed mats. After naturally sun drying, the sheets are cut and lightly toasted before packaging.
Use Eden Sushi Nori to prepare sushi, nori rolls, and rice balls. Try it in sandwiches as a garnish, mixed with fried rice and noodle dishes, in salads or in scrambled tofu. Cut strips of nori, dip into batter and then deep fry them for a delicious, crispy snack. Nori may be used just as Eden Wakame in miso soup or shoyu soy sauce broth (dashi).
