Called "hoshi nori" in Japanese, these purple-looking sheets require a brief toasting by unfolding the sheet and holding it over a gas flame or electric burner until it begins to turn green. They make an ideal snack or wrap for rice rolls or sushi. Torn or cut with scissors into thin strips, nori make a delicious garnish for cereal, noodle and vegetable dishes, as well as soups and salads. Like many foods, nori is available in different grades. Lower grades are a dull purplish-black color and lack the vibrant luster of Clearspring Japanese nori, whose fine, uniform texture and translucent dark green color are proof of its excellent quality
Producing Clearspring Nori
Clearspring Nori sea vegetable is grown and produced using traditional methods in Kyushu, Japan. While some sea vegetable varieties such as hijiki, arame and dulse are harvested from the wild using sustainable practices, others such as nori are widely grown in Japan and other East Asian countries. Although originally harvested wild, nori has been cultivated in Japan for more than 300 years. Each year, nets made of woven ropes impregnated with nori spores are hung between long bamboo poles set deep in quiet, shallow bays. The height of each net is carefully set so that it remains above the water level at low tide, giving the growing nori maximum sunlight, but below the water level, so the plants receive a regular wash, at high tide. During the colder months, the delicate nori plants will grow to cover the entire net. In late winter they are harvested and brought ashore, where they are washed, cut, thinly sliced and dried.
They will be harvested and brought to the ground, where they are washed, cut, thinly sliced and dried
How to use:
How to use:
To prepare, briefly toast each leaf over a gas flame or electric burner until it turns a vibrant green. Use to make sushi rolls, cut with scissors into quarters to wrap rice balls or cut into thin strips for a tasty garnish for grains, noodles, soups and salad