First-harvest Ariake Nori Leaves

Description

In Japan, the term ‘nori’ is used to describe a range of edible red seaweeds used in cooking. Nori has been cultivated since the 8th century; it is dried in thin layers which, when pressed, produce shiny black leaves, similar to fish skin, that are crispy and melt in the mouth. Thicker than Chinese or Korean nori, Japanese nori is also distinguished by its flavour, which spreads deliciously in the mouth.

Founded in 1953, Isoya specialises in seaweed processing with the aim of producing Japanese nori of the highest quality. It now employs 70 people, some of whom collect seaweed from all over Japan and bring it back to Saitama Prefecture (about fifty kilometres north-west of Tokyo), where production was moved in 1988.

The company had to keep up with the constant expansion of its activities to meet the ever-increasing demand for nori. Based on the principle that Japanese cuisine is appreciated all over the world, Isoya, which its chairman describes as “a concierge for nori”, has set itself the task of supplying the most demanding customers, whether they are chefs or simple enthusiasts of this unique and delicate product.

Use

Nori leaves are a staple of Japanese cuisine and can be used in all kinds of dishes. Traditionally used as a topping on ramen or in sushi, they can also be used in sandwiches, creams or in the butter that accompanies seafood. And as nori is one of the most iodine-rich foods in the world, it would be a shame to miss out on these variations.

A tip to impress your guests: grind the dried nori leaves and sprinkle the flakes over a plate of pasta – guaranteed success!