Regeneration has found a partner working with a farm that produces the highest quality Grade 1 of Nori sheets in Korea (Asakusa Nori), whose total production is normally intended for the Japanese, Chinese and Korean market. The Noris exported to True to its import approach and direct sales manufacturer, Regeneration offers the algae at a competitive price due to large volumes purchased which are sold without intermediate to customers. It is impossible to find a sorter circuit. final. Impossible de
The quality is exceptional, and the taste of these seaweeds surpasses anything that is possible to find on the market organic or not. These sheets are perfect for sushi or tartars. They are low in calories and easy to carry. Because of its high protein content (up to 47% of its dry matter by CEVA), vitamin A and even partially active B12, the Nori seaweed is often recommended for vegetarian diets. (Wikipedia)
THE NORI GRADES
Il existe trois types de feuilles de Nori. La feuille vert clair, vert foncé et vert-noir.
Plus la feuille est foncée, meilleure est la qualité en texture, forme et en goût ! Nous vous offrons ici la feuille la plus foncée, le Grade 1.
ORIGIN OF NORI LEAVES
It is common knowledge, and for many years, that the best quality of Nori sheets are from Japan
What many people do not know is that Japan imports most of these leaves from farms located in South Korea.
Our Nori seaweed is harvested in an area where fishermen also collect abalone shells, prized for their nacre. These shells are bio-indicators of good water quality as they cannot stand the slightest pollution. Just like us.
We offer only the best of Nori seaweed, raw and at a low price. Treat yourself!
- Keep in a cool and dry place.
- Refrigerate or freeze after opening.
A Nori roll has a cylindrical form that is prepared by rolling ingredients inside a Nori seaweed sheet and sealed with a little water. They look like Nori rolls which are frequently proposed by Japanese restaurants.
USES OF NORI ROLLS
- They are easy to prepare and provide us with a variety of vegetables, which included sprouts.
- This is a popular festive dish. Cut the roll into 6-8 pieces that will have the look of a sushi.
- Makes small appetizers: Spread some pâté on a sheet, roll , slice and dehydrate
1 Nori dried sheet 1/4 cup of nut or seed spread or 3 slices of avocado or 1/4 cup sliced marinated salad 1/4 cup of shredded vegetables 1 shallot or asparagus 2 finely slices of red pepper 1/2 cup of sprouts
Other suggestions: Young shoots, carrots, squash, rutabaga, black or white radish , beetroot, turnip, burdock, artichoke, turmeric, horseradish, vegetable sticks.
Serve the Nori rolls with your favorite dip, such as sesame ginger sauce dipping (sesame oil, garlic, ginger, lemon juice, tamari, shoyu.)
1. A bamboo sushi conveyor is very convenient, though not essential.
Put the sushi conveyor on a fat surface.
Align the edge of the nori sheet with the edge of the sushi conveyor closest to you.
You will roll the sushi from this edge.
2. All ingredients are placed in a horizontal line on the nori sheet so that when you cut the roll at any point, you will get the same slice.
Start with wet ingredient (pâté, avocado, marinated salad) and position this ingredient in a line along the sheet.
3. Then place the other ingredients
that you want to include, also in a line along your sheet.
4. Get ready to roll!
Use your fingers to moisten the edge of the sheet that is the furthest from you with pure water. This will seal the roll at the end of rolling. The first turn of the roll is the most delicate moment of the process. Lift the sushi mat with the nori sheet and the first line of raw ingredients and carry the mat over the last line of ingredients while maintaining a tight roll to make the first turn.
5. At that point release the sushi conveyor, pull it forward while rolling the end of the nori sheet.
When you lift the conveyor, make sure the sheet is tight below, so you can complete the rolling
6. Leave the roll at least 5 to 10 minutes before cutting.
This will slightly soften the nori sheet and the cup will be easier and more efficient.
7. Preferably, cut with a ceramic knife and serve.