NAGAINORI Japanese Roasted Seaweed 10 sheets pack. 100% Japanese material & 100% made in Japan. Baked with far infrared rays. It is crispy seaweed because it is baked with far infrared rays.
Brand: SUSHI HANE

In Japan surrounded by the ocean, seaweed has been widely eaten since ancient times as seaweed together with young cloth, kelp etc. together with seafood, it is called seafood for the sea. In the record remaining in history, on February 6th of the first year of Daisuke (701 AD) Emperor Bunmu decided the law called Taiku Ryoju in a kind of tax called "Tone" (Mitsuri) by the name of the then laver I have a certain "vinegar". Besides seaweed, 7 species of seaweed were tone, but of which the seaweed is the most expensive one. It seems that things collected as tones were prized as noble food. At that time I was collecting things of natural native origin.Since the Edo era, it began to cultivate artificially and commercialization progressed, and it grew into a food that can not be missed as a famous product of Edo. Since the ecology of paste was unknown at that time, farming relied heavily on experiences and intuition, and quantity and quality were unstable. With the elucidation of the ecology of glue by Dr. Baker, a British algologist in 1949, aquaculture technology developed and stable glue became able to be produced.When entering the Meiji era, it became popular as a traditional taste indispensable to the table. And, after becoming a Showa era after the Taisho era, being distributed to the mountains in various parts of the country by the wartime food distribution control regulation became the cause of spreading the laver more nationwide as the taste of the masses. In addition, not only in Japan today in Heisei after the Showa era, consumption of seaweed spread widely to overseas. Today, 10 billion pieces of laver are produced annually.

Seaweed 100% made in Japan. The sea in Japan is a special topography and rich in marine products due to abundant nutrients such as minerals from rivers
It can be used for many Japanese food such as sushi, hand-rolled sushi and rice balls.
Vitamin B1, B2 contained in laver has the function of efficiently converting saccharide into energy. Foodstuffs containing vitamin B group such as seaweed helps digestion of rice and activates brain function, because carbohydrates and lipids which are energy sources of daily life are not converted to energy as it is. "To eat rice with rolled seaweed" is not only tasty, it is the best combination to efficiently convert sugar-rich rice into energy in the body.
Nori is a traditional Japanese taste, glutamic acid (mainly a umami component contained in kelp), inosine (mainly umami contained in toppings), guarurunic acid (mainly contained in the shiitake mushroom soup) I feel the umami just by rolling it as it contains it. (It is said that natural food containing all these tastes is nothing but seaweed.)