Wild Koumi Boshi nori tang 20g

Koumi Boshi Nori tang bliver simpelthen bare tørret efter høst. De vaskes ikke i frisk vand eller rives i stykker. Smagen forbliver intakt, salt, dyb og rig på umami. Kun den smukkeste tang er valgt. Dette produkt er meget sjældent på det japanske marked, det er en luksus tang.

Saga-bugten i Ariakehavet er kendt for dyrkning af nori, en tang, der er meget udbredt i japansk køkken. Regionen tegner sig for 20% af den japanske nori-produktion, endda op til 40%, hvis man inkluderer Fukuoka, Kumamoto og Nagasaki.

Saga-bugten er omgivet af bjerge, hvis aflejringer og floder kommer ned til havet. De rige mineraler, de medbragte, var ansvarlige for oprindelsen af nori-tangkultivering i begyndelsen af det 20. århundrede. Når den spises frisk fra høst, har denne tang en dejlig salt smag, subtil og slet ikke overvældende. Det er harmoni med det blide bjergvand og de salte havstrømme, som giver den velkendte nori fra Saga sine unikke jordnoter. Den har en lang, behagelig, frisk eftersmag.

Til slut, rives tangen i strips, så man kan bruge det i salater.

Ingredienser: Nori Tang

Næringsværdier: Pr. 100 ml:
Energi 373 kcal / 1579 kJ
Fedt 5,1 g, heraf mættede fedtsyrer 0,8 g
Kulhydrat 46 g
-Heraf sukker 1,1 g
Protein 35 g
Salt 3,8 g
Allergener: Ingen
Opbevaring: Tørt & mørkt
Oprindelse: Japan

Wild Koumi Boshi nori seaweed 20g

Koumi boshi nori seaweed is simply dried after collection. It is not washed in sweet water or shredded. The flavours remain intact, salty, profound, and rich in umami. Only the most beautiful seaweed is selected. This product is very rare on the Japanese market, it is a luxury seaweed.

Ingredients : 100% nori (porphira yezoensis)
Packaging : PE packet
Storage : Store away from light and heat
Origin : Saga (Ariake Sea), Japan
Nutritional values : Per 100 g : energy 373 kcal (1579 kJ) ; fat 5,1 g, of which saturates 0,8 g ; carbohydrate 46 g, of which sugars 1,1 g ; protein 35 g ; salt 3,8 g.

The bay of Saga in the Ariake Sea is famous for the cultivation of nori, a seaweed that is widely used in Japanese cuisine. The region accounts for 20% of Japanese nori production, even up to 40% if including Fukuoka, Kumamoto and Nagasaki.

The bay of Saga is surrounded by mountains whose deposits and rivers wind down to the sea. The rich minerals they brought was responsible for the origins of nori seaweed cultivation at the beginning of the 20th Century.When eaten fresh from collection, this seaweed has a lovely salty taste, subtle and not at all overpowering. It is the harmony of gentle neighbouring mountain waters with salty marine currents which gives the well-renowned nori from Saga its unique earthy notes. It has a long, pleasant, fresh aftertaste.

To produce dried nori seaweed, the fishermen chop and shred the fresh nori then mix it with sweet water. This process changes the cells in the nori.

A small amount of nori will add a crispy texture and can lift salty or fruity dishes, small canapés, white rice, scallop carpaccios, fish, meat or churned butter.

Varenummer: YSAN8

Japanske Fødevarer

Wild Koumi Boshi nori tang 20g