First-picked nori from Suzuka, the aroma of the sea is different. Picked in January, stored in a drying room. Amateur packaging, but packaged in clean vinyl with desiccant. 〇 Characteristics of dried nori It is not as crispy as regular roasted nori, but you can feel the flavor of the sea more strongly than roasted nori. Depending on the region (mainly the Kansai area), dried nori may be used for rice balls and sushi rolls. 〇 Toast the dried nori and make freshly roasted nori! In the past, dried nori was more common than roasted nori, and people used to toast dried nori at home and eat it. Freshly roasted nori is fragrant and very delicious! 〇 How to toast Place a net or frying pan on a gas stove, with the rough side of the nori facing outwards, and stack two sheets together. Gently toast, fanning it left and right so that it doesn't come into direct contact with the flame. If that's difficult, use a toaster and take it out when it turns slightly green, in about a few seconds. ☆ Nori turns green when toasted. Toast it little by little to your preferred color and doneness, and enjoy. You can enjoy the exquisite balance of the umami of kuro-nori (black nori) and the aroma of aosa (green laver) and aono-ri (green nori). Wrap it around sashimi and eat it. The aroma of the sea from the nori goes well with sashimi. Wrap it around salt-seasoned rice balls, or put it in miso soup or udon and let it dissolve, or put it on top of egg-over-rice. The nori, made from nutrient-rich vitamins, minerals, and dietary fiber brought from the Suzuka mountains and rivers, has a high aroma, a rich umami, and a sweetness that spreads in your mouth. It is a familiar food that has been widely loved since ancient times. #DriedNori #IseBay #DriedNori100sheets