Description from Mitoku
Harvested from the pure waters off of the Northeastern coast of Japan, Sendai Select Untoasted Nori Seaweed is selected from the top 1% of all grades of nori available in Japan. The fine quality of Mitoku’s nori is evident in its fine texture and deep-green, translucent color.
A Nutrient Rich Food:
Nori seaweed is virtually fat-free, low in calories and is a rich source of protein, calcium, iron and vitamins A, B and C. The worlds’ ocean waters supply an abundance of nutrients to seaweed as it grows, resulting in a high vitamin and mineral content.
Calcium, iron and vitamin B12 are of particular importance if you eat a grain-based vegetarian, dairy-free or macrobiotic diet. Based on a study published in the American Journal of Clinical Nutrition, vegetarians can increase their intake of vitamin B12, naturally found in animal protein, by consuming sea vegetables that are naturally high in this nutrient.
Ingredients:
Japanese dried seaweed: Sendai Select Nori (Porphyra Tenera) – Untoasted-Highest Grade.
Storage Tip:
For optimum flavor and quality, nori is best kept dry. Store nori sheets in a tightly sealed jar and out of the sunlight.
Create Flavorful Meals with Nori Seaweed:
Versatile and easy to prepare, nori seaweed sheets are a flavorful, must have ingredient for Sushi, Rice Balls (Onigiri) and Norimaki (Sushi Rolls). Crumble crisp, toasted nori on soups, salads or noodles as a savory garnish. Sendai Select Nori Seaweed is untoasted, to allow you to prepare to your preference of crispness and flavor, before adding to your favorite recipes.
Te-Maki (Stuffed Nori Cones):
Makes 8 cones
Serve Te-Maki as an exotic party hors d’oeuvre, along with hot sake. Or top with avocado or raw vegetables for a healthy snack.
2 sheets toasted nori
1 cup cooked brown rice
1 cup chopped watercress
1 cup grated carrots
4 tablespoons toasted sesame seeds
1 tablespoon lemon juice
1 tablespoon natural prepared mustard
1 tablespoon umeboshi vinegar
Watercress sprigs for garnish
Cut each nori sheet in half lengthwise with scissors, and then cut both pieces in half crosswise to make four quarters. Set aside. Place all remaining ingredients in a bowl and mix together well. Taking one piece of nori at a time, carefully fold into a cone shape. Use a drop of water to stick the overlapping sides together. Just before serving, fill each cone with the mix, decorating the top of each with a sprig of watercress. Arrange filled cones neatly on a tray and serve.
*Recipe from Peter and Montse Bradford, authors of Cooking With Sea Vegetables.
