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海苔
There are more than 20 kinds of nori grown off the coast of Japan.
Most nori propagates on the surface of rocks around high tide and
a little below. Gathering starts from December and finishes in April.
MUSO's nori grows in an ideal environment. Nori is made in the same
manner that Japanese paper is made. After gathering, nori is washed
with clean water and minced in 4-6mm pieces by machine. Minced nori
is dissolved in water and poured in a box. It is then dried.
MUSO offers other products such as Sushi Nori (Toasted Nori), Kizami
Nori (Thinly Cut Nori), Ao-Nori (Powdered Green Nori), Seasoned
Nori (Toasted Nori with Seasoning), and Toasted Nori Flake. It contains
an abundance of vitamins: 8 times more vitamin A than spinach, 1.6
times more vitamin B1 than pork, 7 times more vitamin B2 than eggs,
and 2.9 times more vitamin C than oranges. Especially important,
it has the most vitamin A of all the sea vegetables. A plethora
of vitamins helps prevent our bodies from being acidified and aged.
Nori is the only product which can be eaten without any cooking;
it is the best suited product for beginners of sea vegetable cooking.
"Sushi-Nori" is used for Temaki-sushi and Maki-sushi which
have become very popular overseas. "Kizami-Nori" and "Toasted
Nori Flake" are used as a condiment for Udon & Soba noodles
and the topping for salads. "Seasoned Nori" is already
seasoned; it can be eaten as it is or used for lightly seasoned
dishes. It is popular to dip it in Shoyu and wrap around brown rice
or rice balls. "Ao-Nori" can be sprinkled over omelets
and steamed dishes to add its vivid blue color. It is important
to avoid humidity and direct sunlight in order to maintain freshness.
Once opened nori should be kept in a can or plastic bag to avoid
the humidity.
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