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Grilled Nori seaweed leaves in thin strips, very practical for garnishing dishes
Nori seaweed usually comes in the form of thin, deep-green leaves tending to black: they are first dried, grilled and then turned into leaves to then coat sushi and maki but are also used as a condiment in donburi or served as a topping for ramen or soba noodles.
In this version, the Nori seaweed leaves have been grilled and then sliced into thin strips, a tasty and ideal ready-to-use topping.
Add a touch of umami flavour to your dishes with these Yaki Kizaminori 焼きざみのり: perfect for topping soups, noodle dishes, Okonomiyaki Japanese pancakes, Donburi rice bowls, Takoyaki dumplings, salads and even Japanese white rice bowls.
It is undoubtedly one of the most convenient, healthy and tasty ingredients in Japanese cuisine!
Data sheet
| Energy kcal | 187 Kcal |
| 782 | |
| Fat | 3.3 g |
| Saturates | 1 g |
| Carbohydrate | 43 g |
| Sugars | NC g |
| Protein | 40 g |
| Salt | 1.3 g |
100% roasted nori seaweed
