Nori Collection

Hamagawa, from the series "A Record of a Journey to Enoshima (Enoshima kiko)"
Hamagawa, from the series " A Record of a Journey to Enoshima (Enoshima kiko)", 1833. A group of people making nori (seaweed) mats for use in sushi

Seaweed Food and Kitchen Utensils, 19th century. Creator: Kubo Shunman
Seaweed Food and Kitchen Utensils, 19th century

Cakes and Food Made of Seaweed, 19th century. Creator: Kubo Shunman
Cakes and Food Made of Seaweed, 19th century

Various Seaweed, 19th century. Creator: Kubo Shunman
Various Seaweed, 19th century

Young women and geisha on an Edo street, 18th century
Scene outside an office for servant placement with the entrance to a female bathhouse. An older woman talks to a nanny with baby and other working women

Sushi (Vinegared Fish and Rice) Food. Creator: Shinsai
Sushi (Vinegared Fish and Rice) Food

Nori (Porphyra tenera) seaweed flakes on an olive wood spoon

Sushi containing nori seaweed, rice and tuna, being hand-rolled inside bamboo mat, close-up

Dried seaweed sheets (nori), close-up

Zarusoba dish of cold soba noodles covered with shreds of nori seaweed placed on a bamboo rack with side dishes of scallions and dashi dip

Selection of dried seaweeds, including nori, wakame, hijiki, red agar agar, white agar agar, close up

Shredded nori (seaweed)

Selection of seaweeds, canned and pickled fish, including Kombu, Nori, Jellyfish Sea Weed, Mekabu, Carrageen Moss or Irish Moss, Dulse, canned Anchovies, canned Sardines, canned Tuna

Ingredients for Shichimi togarashi, a Japanese spice mixture, consisting of orange peel, red chilli flakes, black and white sesame seeds, poppy seeds, nori and sansho, on a plate

Stack of rice papers, wheat wrappers, nori seaweed

Ducati Xerox Team 1098R ridden by Noriyuki

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"Nori: A Journey through Time and Taste" Step into the world of nori, a versatile seaweed that has captivated cultures for centuries. From the enchanting Hamagawa to the vibrant streets of Edo, this humble ingredient has left its mark on history. In the 19th century, artist Kubo Shunman beautifully depicted nori's significance in Japanese cuisine. Seaweed food and kitchen utensils adorned tables, while cakes made from this ocean treasure delighted taste buds. Shunman's various seaweed illustrations showcased the diversity and importance in everyday life. As we delve deeper into time, we encounter young women and geisha strolling along an Edo street. Undoubtedly, they savored sushi - vinegared fish and rice wrapped with delicate nori sheets. The artistry behind these hand-rolled delicacies was captured by creator Shinsai, leaving us yearning for a taste. Nori extends beyond culinary delights; it even found its place on racetracks. Noriyuki skillfully maneuvered his Ducati Xerox Team 1098R to victory, proving that even speed enthusiasts appreciate the essence of this sea gem. Zooming back to our plates today, we find ourselves admiring olive wood spoons adorned with Nori flakes - a testament to its versatility as both an ingredient and garnish. Sushi lovers rejoice as rolls filled with tuna and rice are meticulously crafted inside bamboo mats using nori as their protective embrace. But let's not forget about dried seaweed sheets - their texture crisp yet delicate under our fingertips. These thin slices hold immense flavor potential when added to dishes like zarusoba noodles covered in shreds of savory nori placed atop bamboo racks alongside scallions and dashi dip. A feast for both eyes and palate awaits those who explore the vast selection of dried seaweeds available today – including wakame, hijiki, red agar agar, and white agar agar.