First-harvest Ariake Nori Leaves

In Japan, the term “nori” refers to several types of edible red seaweed used in cooking. Nori has been cultivated since the 8th century; it is dried in thin layers, which, when pressed, yield black, glossy sheets resembling fish skin—crisp at first, then melt-in-your-mouth. Thicker than its Chinese or Korean counterparts, Japanese nori is also distinguished by its flavor, whose mildness spreads deliciously across the palate.

Founded in 1953, Isoya specializes in seaweed processing, with the goal of producing the highest-quality Japanese nori. Today, it employs 70 people, some of whom are tasked with harvesting seaweed from all regions of Japan and transporting it to Saitama Prefecture (about 50 kilometers northwest of Tokyo), where production has been based since 1988. This move was necessary to keep pace with the company’s ongoing expansion, driven by ever-increasing demand for nori. Recognizing that Japanese cuisine is appreciated worldwide, Isoya—which its president describes as “a guardian of nori”—has made it its mission to supply even the most discerning customers, whether chefs or simply enthusiasts of this unique and delicate product.

Usage: Nori sheets are a staple of Japanese cuisine and can be used in all kinds of dishes. They’re traditionally used as a topping on ramen or to wrap sushi, but they also work just as well in a sandwich, in a cream sauce, or in the butter served with your seafood.
And since nori is one of the world’s richest sources of iodine, it would be a shame to miss out on these variations. Here’s a tip that’s sure to impress your guests: grind the nori sheets while they’re dry and generously sprinkle the flakes over a plate of pasta—success guaranteed!