CHARACTERISTICS

NORI SEAWEED FOR SUSHI is certainly the most popular seaweed on the planet, and also the most widely consumed in food. Japan alone produces around 11 billion pieces annually. NORI SEAWEED FOR SUSHI is prepared from various species of red seaweed of the Genus Porphyra. The production and processing of the algae takes place through a highly advanced form of hydroponics. The processing of the raw product is largely carried out by highly automated machines that can duplicate the traditional manual processing steps, but with greater efficiency. The end product is a thin sheet measuring approximately 18 × 20 cm and weighing 3 grams. Initially produced in the form of a soft paste, the sheet of NORI FOR SUSHI was invented in Asakusa, Edo (contemporary Tokyo), using the Japanese paper-making method.

NUTRITIONAL VALUES

The algae of the Genus Porphyra that are used in the preparation of NORI FOR SUSHI contain high amounts of Protein, the protein content being approximately 40%.

The Vitamin C content of Porphyra algae is higher than that of oranges. The Vitamin A content is comparable to that of carrots. They are rich in amino acids and particularly contain a high amount of Arginine, an amino acid generally found in animal protein.

In NORI SEAWEED FOR SUSHI, the characteristic taste is the result of the coexistence of relatively high amounts of Alanine, Glutamic Acid and Glycine. They contain Minerals, Vitamins, Omega 3, in particular (EPA), as well as significant amounts of Calcium and Iron.

PROPERTIES

NORI SEAWEEDS FOR SUSHI contain the amino acid Taurine, which contributes, together with soluble fibres, to reducing cholesterol levels in the blood, as well as regulating liver activity. Betaine content helps reduce the cardiovascular risk associated with high plasma homocysteine levels, typical of those who follow a diet rich in meat and low in seasonal vegetables and fruit.

In the East and especially in Japan, NORI SEAWEED FOR SUSHI is consumed on a daily basis, even by children who like it simply to munch on, as it has a pleasant taste and nourishes, giving strength and energy to the body in a balanced and natural way.

NORI seaweed in particular is indicated for optimal supplementation of important micronutrients in the daily diet and especially in the Vegan and Vegetarian Diet, in the Celiac Diet and in Crudist diets.

HOW TO USE

NORI Seaweed Sheets FOR SUSHI are already roasted. They can be cut into strips if used for garnishing or for wrapping rice balls and rolls. Nori seaweed-covered rolls are the oriental equivalent of our sandwiches. NORI seaweed FOR SUSHI is suitable as a sushi wrap Uramaki and Norimaki are the classic sushi rolled in Nori seaweed, the former with the seaweed inside and the latter on the outside.

NORI SEAWEED SUSHI SHEETS can be used to create a variety of appetisers. Simply cut the sheet into small squares and fold the sides into small baskets to be filled with olives, artichokes, mushrooms, parmesan cheese, pate, pickles, vegetables, eggs, tuna, roe, caviar, mayonnaise, sauces.

For a HEALTHY, ECOLOGICAL and SUSTAINABLE diet, we have chosen a raw material with these requirements CRUDE, VEGAN, GLUTEN FREE