Amanori

Nori algae is a type of edible seaweed that has a particularly long tradition of culinary use. For hundreds of years, the red algae has been an essential ingredient in the cuisine of its countries of origin: Japan, Korea and China. The cultivation of nori algae has a long history which began as early as the 18th century. In Japan, the cultivation of the algae is an important industry, and it enjoys great popularity in kitchens around the world due to its taste and nutritional properties.

Nori is the Japanese term for edible algae. The term refers to various genera including Porphyra, Pyropia, Neopyropia and Ulva. The Ulva genus includes green algae such as aosa and aonori, while the others are mainly red algae. What they all have in common is their savoury umami flavour which is coupled with nobly sweet notes.

Amanori can be translated as "sweet nori", and is a black nori algae. Its name is no coincidence, as the seaweed has an outstandingly sweet, umami flavour. It is suitable for consumption as a nutritious snack and also for adding to Japanese dishes.

Our amanori algae is sourced from Ise Bay, an indigenous terroir in Japan, located in the Kuwana region of Aichi Prefecture. There, the premium nori is cultivated without the use of acid. The algae and algae nets are often treated with acid in order to simultaneously prevent the growth of green aonori algae and encourage the growth of other edible algae. Although this results in greater yields, it can cause damage to the oceans and other marine life, which is why we source our amanori seaweed from acid-free cultivation. Due to the natural rhythm of high and low tides, the algae is exposed to UV light during short periods, which sterilises it. While the normal growth period of acid-treated algae is between 25 and 30 days, that of untreated amanori is around 40 days or more. The seaweed is carefully harvested once the water temperature has dropped below 18°C, between December and January. After harvesting, the algae is dried, roasted and pressed into sheets. In this process, no additives are necessary and the exclusive amanori retains its naturally sweet flavour.

For adding to Japanese dishes. For everyday consumption.

Note: May contain increased amounts of iodine. An excess intake of iodine may lead to thyroid dysfunction. Keep out of reach of children.

Best before: 01.11.2023

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For thousands of years, cultures all over the world have been using medicinal plants and nutritious foods to naturally foster and maintain vitality and good health.

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