Most people have heard that seaweed is good for you. But did you know that the seaweed used for sushi is also a very interesting ingredient? It offers both flavour and nutrients.
More and more restaurants in Europe are using seaweed in their dishes. One reason is its unique flavour. Seaweed can also be used in many different ways.
The seaweed most commonly used for sushi is called nori. It is grown in the sea. After harvesting, it is processed into the thin, dark sheets that most people associate with sushi.
Nori is known for its distinctive umami flavour. It plays an important role in the overall taste of sushi. Seaweed also naturally contains a variety of vitamins and minerals.
Not all nori is the same. Quality, flavour, colour and texture can vary. The nori you choose can therefore make a difference to the overall sushi experience.
Seaweed is not simply something that holds a sushi roll together. It is an important ingredient that deserves a little more attention.
On my Sushi Course for Beginners, you will learn more about the seaweed used for sushi. You will also discover what to look for when choosing nori and how different ingredients contribute to great sushi.
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Zoë has held sushi courses and cooking classes for A. P. Moller – Maersk, Hugo Boss Nordic, Novo Nordisk, Novartis, Capgemini, Gorrissen Federspiel, Beierholm revision, Elbek & Vejrup and many more.