Seto Inland Seaweed Nori Reason for 4 fried seaweed, a part of the torn, a chipped seaweed directly wrapped onigiri rolls.

Seto Inland Sea Book Nori It is a fried seaweed with 40 pieces. This seaweed is not a luxury item, but it is a product that will be satisfied if you enjoy it for a suitable application. Conversely, if you eat unsuitable, you may not be satisfied. [Characteristics of Seto Inland Sea seaweed] Relatively solid seaweed quality and useful for "rolled sushi" such as "thick rolls". The flavor of seaweed is relatively small compared to Ariake Sea seaweed. However, it is like a "supporting role" that wraps the ingredients and shari firmly and brings out the goodness of other ingredients. It is an indispensable entity that does not have a "leading role -class" seaweed with a strong umami and fragrance "to make the drama (ingredients) good on the back that everyone does not notice". If you want to enjoy the flavor of the seaweed itself, you may feel unsatisfactory. [Appropriate application] ・ ・ ・ ⇒ ⇒ Even if you boil the “rice ball” and “rolled sushi” of the winding (moist type), the presence of seaweed remains, so it is also suitable for “seaweed cotton boiled”. [Unsuitable application] ... ⇒ It is a little hard for hand -rolled sushi that you can taste with a crisp texture. However, some people like hand -rolled sushi with firm and firm seaweed due to their favorite problems, so it can be recommended for hand -rolled sushi. [Characteristics of this seaweed] ... ⇒ Because it is not too soft and hard to melt, it is a solid seaweed suitable for "straight -wrapped rice balls" and "thick roll sushi" that are eaten and eaten. It is generally not suitable for hand -rolled sushi to eat as it is because it is not crisp. Because it is a solid seaweed quality, it may feel moisturized for a moment, but it is a "sticky seaweed" that is hard to crack even if it is folded. It's not moist. The advantage is that it is easy to wind without cracking when rolling sushi. In order to bring out the goodness of "sticky seaweed", it is recommended to use "winding". * "Winding" is a way to eat seaweed with seaweed and eat seaweed in a moist rice. Nori sucks the water of the rice and makes it feel good. [Reason for translation] ・ ・ ・ ⇒ There are some reasons for the reason, such as “break / chipping at the end”. (All of the 40 pieces are not a chopsting, but a very part.) In addition, the thickness of the seaweed has a variation and cannot be provided with a certain quality. Please note that different types of seaweed may arrive every time if you purchase a repeat, such as "when there is a black and gloss" or "a little light color". In this way, the sense of quality stability is "there is a translation." You may choose a nori of a grade that is necessary and sufficient for everyday use, so if you are looking for "the best" or "very delicious", you may not be able to expect it. I hope you can enjoy the difference between the seaweed that arrives every time, such as "This seaweed was good!" And "I liked the last time ..."