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Japanese Green Nori Sprinkle - Sea Vegetable Condiment
Regular price
£1.99
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Description
Ingredients
Dried seaweed (Ulva pertusa).
Nutritional Info
- Low Fat
- Low in Saturated Fat
- Sugar Free
- High in Fibre
- High in Protein
For an explanation of the claims made above please click here
| Typical values | g per 100g |
|---|---|
| Energy kCal: | 202 kcal |
| Protein: | 18 g |
| Carbohydrate: | 5.9 g |
| of which sugars: | < 0.5 g |
| Fat: | 2.3 g |
| of which saturates: | 0.7 g |
| Fibre: | 42 g |
| Salt: | 1.5 g |
| Energy kJ: | 836 kJ |
| Typical values | g per 100g |
|---|---|
| Iodine: | 4750µg (3166.7% DRI*) |
Due to the nature of the product, this pack may contain a trace amount of fish, molluscs and/or crustaceans particles.
How to Use
Plant-basedGreen Nori Sprinkle is a different variety of sea vegetable to sheet nori. It is a tasty condiment to keep handy for serving with all kinds of food.
Producing Clearspring Nori
Clearspring Nori sea vegetable is farmed and produced using traditional methods in Kyushu, Japan. While some varieties of sea vegetables such as hijiki, arame and dulse are harvested from the wild using sustainable practices, others such as nori are extensively cultivated in Japan and other East Asian countries.
Although originally gathered wild, nori has been cultivated in Japan for over 300 years. Nets made of woven rope impregnated with nori spores are suspended each year between long bamboo poles set deep into the calm, shallow bays. The height of each net is carefully set so that it remains above the water level during low tide, giving the growing nori maximum sunlight, but below the water level, so the plants receive a regular washing, at high tide.
During the colder months, the delicate nori plants will grow until they cover the entire net. In late winter they are harvested and brought ashore, where they are washed, cut, made into thin sheets and dried.