Nori
Nori was recognized as a common food. The black seaweed wrappers used in makimono are called nori. Nori is a type of algae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper. Whereas in Japan, nori may never be toasted before being used in food. Higher quality nori is thick, smooth, shiny, green, and has no holes. When stored for several months, nori sheets can change color to dark green-brownish.
Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.
"A paean to perfectionism and a crafty bit of food porn." - Hollywood ReporterNori was recognized as a common food. The black seaweed wrappers used in makimono are called nori. Nori is a type of algae, traditionally cultivated in the harbors of Japan. Originally, algae was scraped from dock pilings, rolled out into thin, edible sheets, and dried in the sun, in a process similar to making rice paper. Whereas in Japan, nori may never be toasted before being used in food. Higher quality nori is thick, smooth, shiny, green, and has no holes. When stored for several months, nori sheets can change color to dark green-brownish.
Nori by itself is an edible snack and is available with salt or flavored with teriyaki sauce. The flavored variety, however, tends to be of lesser quality and is not suitable for sushi.
Jiro Ono is the oldest chef in the world to be awarded three Michelin stars, and at 85 remains monomaniacally devoted to his craft. With his tiny 10-seater Tokyo sushi restaurant, Sukiyabashi Jiro, receiving notice from culinary connoisseurs around the world, his unyielding dedication to quality, consistency and perfection continues to produce some of the world's most exquisite (and expensive!) sushi.
Mostly filmed within the routine confines of his kitchen, and littered with lingering shots of to-die-for sushi, Ono's claustrophobic world is far from perfect. His two sons Yoshikazu and Takashi struggle with the long shadow cast by their father's fame."A compelling hymn to craftsmanship and taste in every sense." - Variety
Jiro Dreams of Sushi
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http://tickets2.miff.com.au/session2.asp?sn=JIRO+DREAMS+OF+SUSHI&s=834
http://entertainment.marumura.com/?p=1970
