Yakinori seaweed are sheets of dried seaweed that have been roasted (yaki) under a heat lamp. Select yakinori that is shiny, dark and crisp.
- In addition to carotene and vitamins C, B1, B2 and B12, yakinori seaweed is rich in minerals such as potassium, phosphorus, calcium and iodine.
- Yakinori seaweed is also full of umami components such as glutamic acid and inosinic acid.
How to pick and store
- Yakinori seaweed is dark green and flat. Choose seaweed with a uniform thickness.
- Store in a dark and dry place, preferably an airtight container with a desiccant, and use up as quickly as possible.
- When stored in the refrigerator or freezer, returning to room temperature before opening prevents the absorption of moisture.
- Besides for rice balls (onigiri), yakinori seaweed can be used in salads, dressed dishes and pasta, or to garnish soups.