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AAAG0990
Porphyra umbilicalis, P. yezoensis
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Yaki sushi rori sheets (AAAG0990)

Luche (ES), Laver (EN), Purpurtang (DT), Akusanori (JP), Hoshinori (JP), Gim Gim (KOR)
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. This yields rectangular sheets, which might be cut in half.
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Description

pressed, rectangular sheets of crushed, dried pieces of nori seaweed.

Appearance

dried and roasted seaweed leaves, 20x21cm or 20×15.5cm

Color

darker green, purple, black

Consistency

fine, very thin, sticks to the tongue

Odor

umami, mushroom

Taste

slightly salty, intense umami, mushroom
Request

Yaki sushi rori sheets (AAAG0990)

Luche (ES), Laver (EN), Purpurtang (DT), Akusanori (JP), Hoshinori (JP), Gim Gim (KOR)
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. This yields rectangular sheets, which might be cut in half.
Request
AAAG0990
Porphyra umbilicalis, P. yezoensis
Download

Description

pressed, rectangular sheets of crushed, dried pieces of nori seaweed.

Appearance

dried and roasted seaweed leaves, 20x21cm or 20×15.5cm

Color

darker green, purple, black

Consistency

fine, very thin, sticks to the tongue

Odor

umami, mushroom

Taste

slightly salty, intense umami, mushroom
Request

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seiteninhalt: hier irrelevant, da elementor alle infos aus den CPF zieht

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Yaki sushi rori sheets
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