Kizami Nori is a type of finely shredded nori (edible seaweed) that originates from Japan. It is a widely used garnish in Japanese cuisine, prized for its crisp texture and rich umami flavour. Nori is harvested from red algae, primarily from the Porphyra species and is a staple in many Japanese dishes.
Fukui
Fukui focus on producing nori of superior quality, ensuring that their seaweed is harvested, processed and roasted to enhance its natural flavour and crispness. They use top-grade seaweed, which is known for its rich umami taste and deep green colour, indicating its high nutrient content.
While Fukui uses modern technology in their production processes, they maintain a commitment to traditional methods of nori preparation. This balance ensures that the natural qualities of the seaweed are preserved while providing consistent quality.
Like many reputable nori producers, Fukui focuses on sustainable harvesting practices, dedicated to minimising environmental impact while delivering high-quality products.
Premium-Grade Nori Seaweed
The nori used for kizami nori is made from top-quality seaweed, ensuring deep umami flavor and a pleasant, crisp texture. Fukui’s reputation for excellence guarantees that the nori is harvested and processed with care.
Lightly roasted to bring out the rich, nutty umami flavour of the nori. The roasting process adds depth to the nori’s taste while maintaining its delicate crispness.
Finely Shredded
The nori is finely shredded into thin strips, making it perfect for garnishing various Japanese dishes. The thin strands add both flavour and visual appeal.
How to Use
Kizami nori is often used as a garnish for dishes like miso soup, ramen, soba, udon and salads. The light, crispy texture and savoury taste enhance the dish without overwhelming the other ingredients.
Shredded nori can be used as a topping for rice bowls, such as donburi, where it provides an additional layer of flavour and texture to the dish.
Popular Japanese street foods, such as takoyaki (octopus balls) and okonomiyaki (savoury pancakes), are often garnished with kizami nori to add a finishing touch of seaweed flavour and umami.
Although whole nori sheets are traditionally used to wrap onigiri (rice balls), kizami nori can be sprinkled on top for a different texture and flavour.
