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AAAG0684
AAAG0684
AAAG0684
Luche (ES), Laver (EN), Purpurtang (DT), Akusanori (JP), Hoshinori (JP), Gim Gim (KOR)
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Nori stripes roasted conventional Non-EU (AAAG0684)

Porphyra umbilicalis, P. yezoensis
red algae
Nori is the best known and most popular algae. The roasted leaves are called yaki nori. They coat vegetables, meat, fish or rice, nori flakes are an important ingredient in spice mixes and toppings. The nori flavour is uniquely umami.
After harvesting, the nori leaves are crushed with water to a pulp. The mass is applied to frames and dried at about 90°C and lightly roasted at the same time. The resulting sheets are cut into stripes.
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Description

Cut sripes of dried and roasted nori seaweed

Appearance

About 2mm wide strips, 1 to 2 cm long

Color

dark green, purple, black

Consistency

fine, very thin-leaved, adheres to the tongue

Odor

umami, mushroom

Taste

slightly salty, intensely umami, mushroom
Request

Nori stripes roasted conventional Non-EU (AAAG0684)

Porphyra umbilicalis, P. yezoensis
red algae
Nori is the best known and most popular algae. The roasted leaves are called yaki nori. They coat vegetables, meat, fish or rice, nori flakes are an important ingredient in spice mixes and toppings. The nori flavour is uniquely umami.
After harvesting, the nori leaves are crushed with water to a pulp. The mass is applied to frames and dried at about 90°C and lightly roasted at the same time. The resulting sheets are cut into stripes.
Request
AAAG0684
AAAG0684
AAAG0684
Luche (ES), Laver (EN), Purpurtang (DT), Akusanori (JP), Hoshinori (JP), Gim Gim (KOR)
Download

Description

Cut sripes of dried and roasted nori seaweed

Appearance

About 2mm wide strips, 1 to 2 cm long

Color

dark green, purple, black

Consistency

fine, very thin-leaved, adheres to the tongue

Odor

umami, mushroom

Taste

slightly salty, intensely umami, mushroom
Request

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Nori stripes roasted conventional Non-EU
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Nori stripes roasted conventional Non-EU
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