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HomeLatestMastering the Art of Onigiri: Nori Secrets Unveiled

Mastering the Art of Onigiri: Nori Secrets Unveiled

TOKYO, Feb 25 (News On Japan) –
Rice and nori are an ideal match. Whether it is in onigiri or sushi rolls, the aroma of seaweed is irresistible.

Nori, which performs a key position within the look of onigiri, has each a entrance and a again. But what precisely is the distinction? To clarify, we flip to the president of main nori maker “Yamamoto Noriten,” Mr. Yamamoto.

“When you mince nori and pour it into a frame called a ‘norimushi,’ which is made in the same way as Japanese paper, the side that sticks to the frame is rough. The top surface is smooth, creating the front and back.”

When making nori, it’s dried on a bamboo display screen. The clean facet that doesn’t contact the display screen is the entrance, whereas the facet that touches the display screen and turns into tough is the again. The traits of the again floor…

“Because the surface area is large, when you apply soy sauce, it only adheres to a small area.”

It is alleged that the again facet simply absorbs flavors. As for the entrance facet…

“I think the good thing about the front is its beauty, so when placing ingredients, if you place the rice on the back and roll it, the outside will become the front, making it look more appealing.”

To make scrumptious onigiri, it’s endorsed to position the graceful facet on the surface.

Flavored nori typically has sauce utilized solely to the absorbent again facet.

Source: ANN

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