Nori seaweed is used on a daily basis to season numerous Japanese dishes.
Those that come from Tôshi island in Mié prefecture are particularly famous for the very delicate flavour and deep taste ( this is explained by the quality, purity, clearness of the sea water in this region ). The rich taste is explained by the fact that it is harvested during the coldest part of the winter. Only the darkest seaweed( black ) is rigorously selected;
At Goma-Ya, once the nori is delicately grilled, it is finely threaded.
It is a luxury in Japan, used to decorate dishes to bring them a delicate fragranceof the sea.
Perfectly suits :
Only cold dishes. Heating immediately spoils the seaweed. Put a pinch on raw fish and seafood ( tuna, salmon, sea urchins, cuttlefish, salmon roe), mixed salad, rice, carpaccio.
