In the calm waters of Ariake, Japan, this seaweed is harvested. Very carefully, the fresh seaweed is pressed and roasted into beautiful, crisp nori sheets. Perfect for making sushi, this nori is one of our chef Ohtawara’s favourites. You can also make onigiri (rice balls) with a bit of shio zake (salted salmon) in the middle and wrap them in a piece of nori. In this video, chef Ohtawara explains how to make onigiri (from 0:40). To keep the nori crunchy for as long as possible, it’s best to put it around the onigiri only when you are about to eat them!