Nori seaweed enhances the flavor of makis, sushi and other dishes, providing a texture that is both crispy and melting Essential to the elaboration of sushi in Japan, the "nori", the Japanese equivalent of dried seaweed, have been a must in Japanese cuisine since the 17th century It was at this time that the Japanese began to cultivate it in abundance and then sell it in the form of leaves taking inspiration from the techniques of paper making 17.5g
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