Black Nori

Rare black gourmet nori grown in the Ise Bay region of Kuwana,Mie Prefecture, Japan. Traditionally harvested below 18°C. From first harvest, gently roasted and processed without acids. Unique intense noble umami taste with a sweet note. Laboratory tested for harmful substances. 10 leaves
  • Amanori from an indigenous terroir in Japan
  • Worldwide unique gourmet quality
  • From acid-free cultivation and processing
  • Unique taste experience: fine-sweet umami flavour with a noble bitter note
  • For adding to Japanese dishes or as a snack
  • Gently roasted and then pressed into delicate sheets
  • No additives

Delivery : 1–3 business days

Incl. VAT, excl. Shipping

€49.67 / 100g
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Incl. VAT, excl. Shipping

€49.67 / 100g
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Finest Origin - Highest Grade

  • Gourmet black amanori from an indigenous terroir in Kuwana, Japan
  • Noble umami taste with a sweet note
  • Cultivated on Ise Bay, Mie
  • Cultivation exclusively in purest sea water, unique without fertilisers
  • Acid-free cultivation
  • Gentle cultivation and long growing times for optimal flavour
  • Harvested exclusively at 18°C
  • Mild iodine content, varying by nature

How are we different?

We source our gourmet seaweed from an indigenous terroir in Japan, where the cultivation and wildcrafting of the algae has a very long tradition. The farmers working for us have a wealth of experience which has been passed down through generations. We place emphasis on outstanding flavour and environmentally friendly, natural processing methods without acid. We also ensure the absence of harmful substances in the algae by means of our own laboratory tests.


  • Premium active ingredients in their purest form
  • Sourced directly from the world’s best producers
  • Our select raw materials are the basis of all our formulations
  • Complete avoidance of all unnecessary additives and adjuvants
  • Exclusive use of valuable natural ingredients for additives
  • We voluntarily declare all ingredients
  • All extractions performed without the use of chemical solvents
  • Custom production when necessary, in order to achieve the highest possible level of purity
  • Independent laboratory testing available on product pages
  • Raw materials sourced only from premium suppliers who are committed to fair working conditions
  • Amber glass and compostable pouches used for packaging
  • Vegan capsule shells, free from PEG and carrageenans
  • Packaged in the EU according to HACCP, GMP and ISO 22000:2018 standards
  • Stored in non-toxic containers
  • Shipped in mineral oil-free boxes
  • All products guaranteed 100% free from magnesium stearate, silicon dioxide, nanoparticles (no legal opportunism), genetic engineering, artificial colours and flavours, titanium dioxide and added sugar & sweeteners


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.

Cultivation & Processing

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.

Nutritional Values

Average Nutritional Values / 100g:
Energy 1,240kJ / 297kcal
Carbohydrates 44g
Fibre 36g
Fat 3.7g
    of which fatty acids 2.2 g
Protein 41.1g
Salt 1.3g


Serving Suggestion

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

Product Details

Origin Nishi-Mikawa,Japan
Production Bottling and encapsulation in the EU according to HACCP, GMP / ISO 22000:2018 standards Shipping in mineral oil-free boxes

Sunday Natural Superfoods

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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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Consequently, our philosophy is simple: everything we do meets the highest standards of quality and purity; our focus is on organic and natural ingredients.

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