‘design nori’, developed by creative agency I&S BBDO for the umino seaweed shop developed by international ad agency I&S BBDO for the umino seaweed shop, ‘design nori’ is a series of intricately laser-cut seaweed for rolling sushi. each sheet of five designs– ‘sakura’ (‘cherry blossoms’), ‘mizutama’ (‘water drops’), ‘asanoha’ (‘hemp’), ‘kikkou’ (‘turtle shell’), and ‘kumikkou’ (‘tortoise shell’)– is based on an element of japanese history or symbology, meant to bring beauty, good fortune, growth, happiness, and longevity. because of the precision required in the cutting process, the seaweed itself is a thicker variety from the sanriku regionumino plans to use the leftover clippings to sell as furikake topping or recompile into other sheets. the project was commissioned to respark the sale of nori following the tsunami in japan of 2011, at a time when umino director hiroyuki umino notes that japanese are eating less seaweed than in the past.

‘design nori’ s on exhibition through may 27th, 2012, at ‘katagami style’ of 19th century japanese stencil artwork, at the mitsubishi ichigokan museum in tokyo. the pieces themselves are available for sale only through the retail location in ibaraki prefacture and at the exhibition, currently for the price of 840 yen (approx. 10 USD) each. umino hopes to produce the nori on a larger scale and at lower cost. from left to right: ‘sakura’ (‘cherry blossoms’), ‘asanoha’ (‘hemp’), and ‘kikkou’ (‘turtle shell’) closer view, ‘kumikkou’ (‘tortoise shell’) the complete line of ‘design nori’ currently in production one-off special seaweed designs, on exhibition at the ‘katagmi style’ show in tokyo via gizmodo / LA weekly, via dviceSushi Items – Nori (seaweed) What is nori (seaweed wrap)? Nori is the dark green, almost black seaweed used to hold toppings in place or to wrap sushi rolls. While most westerners experience Nori only in sushi rolls, Japanese cuisine has many uses for the ingredient.

Nori can be added to soups and seafood dishes to add its salty flavor. If you do wish to use Nori in soups, be careful as the seaweed is dried and thus will expand enormously when hydrated. Nori will even absorb water from the air when stored, and should be stored tightly with a desiccant if not used soon after purchasing. Nutritionally, Nori is high in protein, minerals, vitamins and fiber. One sheet of Nori, which can be used for an entire roll of sushi, will add only 13 calories to the roll. sushi online di indonesiaThis is thankful as Nori is an essential ingredient in sushi as we know it today. buy japanese knives melbourneAbout a third of Nori is protein and a third fiber, making it one of the main reasons sushi is such a healthy meal. how to make sushi rolls bbc

While Nori is rarely enjoyed alone in the Western world, the nutritional benefits can be gained by simply toasting Nori with sesame oil or soy sauce and enjoying it as a stand alone snack. Nori is harvested in a complex but well understood aquatic agricultural practice. The seaweed is farmed in the sea where it grows on large nets suspended on the surface of the sea. These plants grow at a rapid pace, taking only 45 days to be ready for their first commercial harvesting from the time of seeding. vietnamese food delivery calgary seIn Japan, which is the greatest producer of Nori, over 230 square miles of coastal waters are used to produce a staggering 350,000 tonnes of Nori yearly for the global market. buy sushi rollerThis is a huge business which has ensured that the process is efficient. sushi takeout memphis

Nori is actually a red seaweed as it grows, falling under red algae family of porphyra. However, the processing Nori, which includes shredding, drying, and roasting, changes the color to the dark green that we know. Processed Nori will become even darker as it ages. If you eat sushi, it is impossible for you to be unfamiliar with Nori. While many newcomers to sushi are worried about the concept of eating raw fish and will stick to vegetarian rolls, they may be blissfully unaware of the fact that seaweed is right under their nose!places to buy sushi grade fishBe the first to tip!Tip me with bitcoin!182iZ7Uan4ekDzfXayFMdNLZS92pxfeabhIf you enjoyed reading this post, please consider tipping me using Bitcoin. 4 Reasons to Keep Nori in the Pantry You probably know nori best as the paper-like dark green wrapping that keeps pieces of sushi neatly -- and deliciously! Crisp sheets of this mild grassy-tasting seaweed last forever in the pantry and can come in handy when you just need "a little something extra" to perk up a weeknight meal.

Nori is made by shredding edible seaweed and then pressing it into thin sheets -- much like the process for making paper. You can find packages of it at any Asian grocery store, Whole Foods, and more and more frequently these days, regular grocery stores. Nori that is sold as "plain" or "toasted" is the most versatile sort for our cooking purposes.Packaged in an airtight container or zip-top bags, nori will keep for quite some time in the pantry. If they start to lose their crispness, you can re-toast them (carefully!) over the flame on a gas stove.Once you've gotten your hands on some nori, here are our favorite ways to use nori in the kitchen:Homemade Sushi: Yes! Sushi is actually very easy to make at home, as this guide showing How to Make Maki Sushi will show you. Korean gimbap is great for a non-fishy version. And if you're not up for all the rolling, making hand rolls is an even easier way to get your sushi fix.Crispy Nori Snacks: Crisp those sheets of nori a little more, and by golly, you have yourself some nori chips!