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Old 08-03-2004, 12:24 AM
Taka Kai
 
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Default Nori too dry

Hello,
I bought some Nori from my local grocery store and when I tried to make Maki
rolls last night it was so dry it crumbled when I touched it. Any
suggestions for making it pliable again?
Thanks in advance.

Taka



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Old 08-03-2004, 04:31 PM
Musashi
 
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Default Nori too dry


"Taka Kai" wrote in message
news:[email protected]
Hello,
I bought some Nori from my local grocery store and when I tried to make

Maki
rolls last night it was so dry it crumbled when I touched it. Any
suggestions for making it pliable again?
Thanks in advance.

Taka


Is there a date stamped on the package?



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Old 08-03-2004, 05:12 PM
Taka Kai
 
Posts: n/a
Default Nori too dry

Mushashi,
No date on the package. It is Hime Brand. Roasted Seaweed Sushinori, extra
fancy. Imported from Japan.
Thanks for your response,
Tony




"Musashi" wrote in message
om...

"Taka Kai" wrote in message
news:[email protected]
Hello,
I bought some Nori from my local grocery store and when I tried to make

Maki
rolls last night it was so dry it crumbled when I touched it. Any
suggestions for making it pliable again?
Thanks in advance.

Taka


Is there a date stamped on the package?





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Old 08-03-2004, 05:41 PM
Musashi
 
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Default Nori too dry

OK. Well the fact is that Nori being "too dry" is actually an indicator of
freshness.
Nori being "too moist" is an indicator of it being old and well past its
prime.
The one thing you can not do is to "moisten" the Nori with water. That will
ruin it.
The best approach is probably to allow the moisture from the sushi rice to
permeate
the Nori, fpr example, if you're making a maki let the Nori sit with the
spread sushi meshi
a bit before you try to roll it. Sorry I couldn't find a better solution.

"Taka Kai" wrote in message
news[email protected]
Mushashi,
No date on the package. It is Hime Brand. Roasted Seaweed Sushinori, extra
fancy. Imported from Japan.
Thanks for your response,
Tony




"Musashi" wrote in message
om...

"Taka Kai" wrote in message
news:[email protected]
Hello,
I bought some Nori from my local grocery store and when I tried to

make
Maki
rolls last night it was so dry it crumbled when I touched it. Any
suggestions for making it pliable again?
Thanks in advance.

Taka


Is there a date stamped on the package?







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Old 08-03-2004, 06:10 PM
Taka Kai
 
Posts: n/a
Default Nori too dry

Musashi,
I'll try that. Thanks for the advice.
Taka Kai


"Musashi" wrote in message
om...
OK. Well the fact is that Nori being "too dry" is actually an indicator of
freshness.
Nori being "too moist" is an indicator of it being old and well past its
prime.
The one thing you can not do is to "moisten" the Nori with water. That

will
ruin it.
The best approach is probably to allow the moisture from the sushi rice to
permeate
the Nori, fpr example, if you're making a maki let the Nori sit with the
spread sushi meshi
a bit before you try to roll it. Sorry I couldn't find a better solution.

"Taka Kai" wrote in message
news[email protected]
Mushashi,
No date on the package. It is Hime Brand. Roasted Seaweed Sushinori,

extra
fancy. Imported from Japan.
Thanks for your response,
Tony




"Musashi" wrote in message
om...

"Taka Kai" wrote in message
news:[email protected]
Hello,
I bought some Nori from my local grocery store and when I tried to

make
Maki
rolls last night it was so dry it crumbled when I touched it. Any
suggestions for making it pliable again?
Thanks in advance.

Taka


Is there a date stamped on the package?











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Old 09-03-2004, 08:58 AM
Postman
 
Posts: n/a
Default Nori too dry

OK. Well the fact is that Nori being "too dry" is actually
an indicator of freshness. Nori being "too moist" is an indicator
of it being old and well past its prime.

[...]
No date on the package. It is Hime Brand. Roasted Seaweed
Sushinori, extra fancy. Imported from Japan.


I know this could be a stretch and also reveal my nori ignorance
(igNORIance?), but could they have put the wrong kind of nori
(the crumbly kind for garnishing rather than the sushinori kind
for rolling) in the package or mislabled the package? (More
likely, forgotten to switch packages on the packaging machine
at the factory when switching from one type of nori to the other.)

Is http://www.hime.co.jp a food company? Maybe they had a
recall on a bad batch.

From seaweed to package, how exactly does sushinori differ from
the other kinds? I'm guessing that the major difference is in
processing, even though it might be preferable to use certain
kinds of seaweed for each kind of nori. What are the different
kinds of seaweed used in making the different nori? Maybe Tony
just got a bad batch of sushinori?

Can sushi experts examine and taste two sheets of nori and
identify them as to:
(a) kind of seaweed used
(b) probable intended use (nori, garnish, other ...)
(c) proper or improper manufacturing (salt, drying, etc.)
(d) proper roasting or other treatment
(e) ...

Lastly, if it's too dry and crumbly (and you don't know
the date anyway) why not use it for garnish or add it to
a salad and buy a new package? (Sorry, I don't know if
you're trying to salvage a small retail package [US$3-8?]
or a giant restaurant sized box [100 sheets, $20-50?].)






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