Description
Recipes:
- Delicacy - seaweed has a delicious taste and are therefore ideal for direct consumption as well
- Salads - your vegetable salad will be even tastier and more interesting with seaweed, just pour it on the top of the salad
- Soups - add seaweed after the soup has been already cooked, the seaweed tastes great in soups and due to its look it could easily be mistaken for chive or parsley
- Seasoning - by crushing the seaweed you will get exotic seasoning, which can be added to meals as desired
The name ''Nori'' comes from Japanese and refers to edible seaweed. This kind of seaweed is commonly used for wrapping sushi or rice balls. They are also often used as a side dish or noodles or soups seasoning. They are famous for their excellent taste.
The largest producers of this seaweed are Japan, Korea and China. The plant needs unpolluted environment, so it can only be grown in clean coastal waters. Cultivation is complicated, because clean water, the right water temperature, good quality planting and correct timing of planting and harvesting is needed. The seaweed is harvested in the traditional way, in some areas even manually. It is then dried in the sun on sheets of paper or the seaweed is crushed and dried on sieves.
Organic food always goes through a system of checks and certifications that ensures their quality and allows them to bear this designation. Their organic quality is particularly appreciated by people with an interest in organic farming and a sustainable farming system.
Composition
Nori seaweed (Porphyra)*. Possible white coating is not a defect. It is a crystallised sea salt. May contain traces of gluten and crustacean. *product of controlled organic farmingStorage
Store in a sealed packaging.
