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Great Eastern Sun, Emerald Cove, Organic Pacific Sushi Nori, 10 Sheets, .9 oz (25 g)
- Now Certified Organic
- Resealable Bag
- Premium Quality, Pretoasted
- Dried Seaweed/Porphyra Yezoensis
- An Edible Ocean Plant
- Silver Grade
- Certified Kosher
- USDA Organic
- Certified Organic by Quality Assurance International
- Naturally Fat Free
- Naturally Sodium Free
Of the scores of kinds of seaweeds consumed around the world, nori is the overwhelming favorite. Although originally gathered wild, nori has been cultivated in Japan since the 1700's and today more than 300,000 tons of fresh nori are harvested annually from farms in coastal Japan, Korea, and North China. Nets of woven rope are suspended below the surface of the ocean in quiet bays, and, during the winter, the nori slowly grows to the cover entire net. From December to February the nori hand-harvested, washed and placed in frames to dry into paper-like sheets. This low-temperature, slow drying is essential to retain the nutrients. Emerald Cove Organic Sushi Nori is guaranteed Silver Grade, the highest grade for everyday use in Japan and the highest grade available in the North American natural food industry. The fine texture and pliable sheets produce exceptionally smooth and delicious rolls of nori-maki sushi. Each sheet is pre-toasted to a beautiful, brilliant golden-green. You'll marvel at the clean, sweet taste of this king of edible sea vegetables.
Рекомендации по Применению
How To Make Sushi:
- 1 pkg Emerald Cove Organic Sushi Nori
- 1 ? cup cooked organic brown or white rice
- 3 cups water
- 3 Tbsps brown rice vinegar
- 3 Tbsps rice syrup
- A bamboo mat or thick cloth napkin
To Prepare Rice:
Rinse and drain rice in fresh water three times or until rinse water is clear. Add 3 cups water, soak for 45 minutes, then bring to a boil. Cook for 45 minutes or more, until rice has absorbed almost all the water. Turn off heat and let sit for 10 minutes before removing cover. Mix rice syrup and vinegar and pour over rice. Stir mixture thoroughly but gently with wooden fork or bamboo rice paddle. The rice mixture is ready to use when it has cooled to room temperature (do not refrigerate, as this will harden the rice, making it impossible to roll).
Any combination of long, thin slices of avocado, cucumber, carrot, daikon, cooked burdock root, tofu, raw sashimi-style fish, cooked shrimp-, egg, chicken...whatever you wish. Garnish with umeboshi paste, Sushi Sonic Pickled Ginger, Sushi Sonic Wasabi, toasted sesame seeds, or your own favorite.
To Roll Sushi:
Place nori on bamboo mat or napkin. Wet hands in cold, salted water to prevent rice from sticking to them. Spread rice evenly over the nori about 3/8 inch thick, covering all but a 2 inch strip along the edge farthest from you.
Lay first choice of fillings in a row at the near edge and add garnish (figure 1).
Moisten the far edge of the nori with fingers dipped in water, and roll the mat firmly. Remove the mat as you go, and press the moistened edge against the roll to seal (figure 2).
Place the roll seam down, moisten knife to prevent sticking and carefully slice roll into 6 to 8 pieces (figure 3). To serve, pour shoyu or tamari in a shallow bowl and dip sushi slice in it.
- All ingredients Certified Organic.
- No ingredients have been irradiated.
- All ingredients grown without genetically engineered or modified seeds or spores.
- All ingredients grown without chemical fertilizers, pesticides, herbicides, or fungicides.
- All ingredients processed without artificial preservatives, coloring, or flavorings.
- All ingredients grown, processed, packaged, and stored in certified organic facilities.
This package contains a packet of moisture-absorbing powder to protect the nori from dampness.
Do not eat contents of this packet.
|Serving Size: 1 Sheet (2.5 g)|
|Serving Per Container: 10|
|Amount Per Serving||%Daily Value*|