Sushi Nori - 50 sheet

• Description

Description:

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Eden Toasted Sushi Nori Is the Finest Grade Nori Available, Already Toasted and Ready to Use for Making Sushi and Nori Rolls. The Tastiest of All Sea Vegetables and the One That Is Most Easily Appreciated by the Western Palate. Eden Sushi Nori Has a Complex Sweet, Delicate Aroma and Flavor Not Found in Lesser Grades of Nori. Nori (Porphyra Tenera) Is a Red to Deep Purple Algae Or Laver (there Are More Than Thirty Species) Used to Make Paper Thin Sheets of Dried Nori. Nori Has Been Harvested since Ancient Times Providing a Food Source Rich in Minerals, Vitamins, Trace Minerals and Protein. Traditionally Harvested in the Wild, Young Tender Fronds Were Eaten Fresh in the Spring. Due to Increased Demand and Popularity, a Simple System of Nori Cultivation Began.

eden Sushi Nori Is a Type of Nori Known As Tenera in Japan, Meaning Soft and Considered to Be the Most Delicious of All Nori Species. Cultivated off the Western Shore of Ise (ee-Say) Bay in Japan, An Area Surrounded by National Forests and Mountains Known As the 'Ocean by Mountains' Area. Rivers of Pure Mountain Spring Water Nourish the Bay, Creating a Mineral Rich, Pristine Environment. This Area of Japan Is the Country's Leader in Environmental and Ecology Movements. Industrial and Residential Development Is Forbidden Here to Ensure Future Generations the Legacy of This Famous, Edible Seaweed RESOURCE.

NORI Cultivation Is An Intricate Craft in That Spore Quality, Water Temperature, a Pristine Growing Environment and Proper Drying Methods Are Crucial to Producing the Best Quality Product. Eden Sushi Nori Is Cultivated in the Traditional Manner, Using a System of Woven Rope Nets Made of Hemp Or Palm Fibers That Are Tied to Bamboo Poles and Horizontally Suspended in the Bay. This Intricate Substratum Is Placed in the Shallow Bays in Late September Or Early October. Over the Autumn, Winter and Early Spring Months with the Coming in and Going Out of the Tide, the Nori Spores Attach to the Netting and Slowly Develop into Nori Fronds Or Leaves. In Spring the Fully Developed Fronds Are Hand Harvested at Low Tide, Washed, Chopped and Placed in Mixers Before Pressing It into Flat, Paper Thin Sheets Between Woven Reed Mats. After Naturally Sun Drying, the Sheets Are Cut and Lightly Toasted Before PACKAGING.

AS with All Sea Vegetables, Nori Was Traditionally Valued for Its Ability to Cleanse the Blood of Toxins. Eden Nori Is a Good Source of Vitamin C As Well As Vitamin A. It Also Contains Protein, Potassium and Many Trace Minerals. Nori Contains Omega-3, a Fatty Acid Called Epa Or Eicosapentaenoic Acid Found in Fish Oils and Sea Vegetables, That Is Believed to Be Effective in Preventing Hardening of the Arteries. It Also Contains a Type of Nonessential Amino Acid Called Taurine, Shown to Be Effective in Reducing High Blood Pressure. Nori Has Been Valued for Hundreds of Years in Asia for Its Ability to Enrich and Purify the Blood, and to Strengthen the Heart and Circulatory System. It Is Also One of the Few Sea Vegetables That Is Low in SODIUM. USE Eden Sushi Nori to Prepare Sushi, Nori Rolls and Rice Balls. Try It in Sandwiches As a Garnish, Mixed with Fried Rice and Noodle Dishes, in Salads Or in Scrambled Tofu. Cut Strips of Nori, Dip into Batter and Then Deep Fry Them for a Delicious, Crispy Snack. Nori May Be Used Just As Eden Wakame Sea Vegetable in Miso Soup Or Shoyu Soy Sauce BROTH.