This might explain why the finest Nori can is produced on the Ariake Bay, Kyushu Island of Southern Japan. Its unique taste and high quality is a function of location, water temperature and mineral content of the sea. The best type of Nori the higher quality harvested earlier in the season. Not any type of Nori can be used for sushi as it is the first ingredient the tongue comes into contact with. In fact, you can make any sushi out of this. It is preferred for making sushi: the darker it is, the better it is for sushi. It is tightly woven, opaque and referred to as the “delicate shin-Nori”, meaning that it’s the Nori of the first of the year’s many harvests. The dark green Nori: this type of Nori, known as the sushi Nori is dark in colour to the point of almost being black. Its use for sushi is however limited because of its low quality.Ģ. It is a cheap variety that is common because of its affordability.
Light green Nori: this type of Nori is loosely woven and almost transparent. The Nori making process is just like that of paper-makingġ. The final results are dried seaweed sheets that are immediately packed and sealed to prevent moisture from getting in. These pieces are mixed with freshwater, passed through square or rectangular frames, drained and then dried on a heated surface. It is gotten from the sea, washed with fresh water and then passed through a shredding machine that reduces it to small pieces. The red algae species used to make Nori are porphyra yezoensis and porphyra tenera. Nori, the Japanese name for dry edible seaweed sheets is made from red algae (though it looks green).