{"title":"Nori \u0026 Seaweed","description":"\u003cp\u003eNori is judged in Japan the way wine is judged elsewhere — by harvest, tide, and the first cutting of the season. The best sheets are thin, glossy, and dissolve with a clean sweetness that mass-market nori never reaches.\u003c\/p\u003e\u003cp\u003eFrom first-harvest Ariake nori to roasted everyday sheets, each is sourced directly from the producer in Japan — never from a warehouse.\u003c\/p\u003e","products":[{"product_id":"sushi-nori-sheet-japan","title":"Yamahiro Roasted Nori from Mikawa Bay, Aichi","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Craftsman Behind Every Sheet\u003c\/summary\u003e\n\u003cp\u003eSince 1986, Yamahiro Nori — a small family operation tucked along the shores of Mikawa Bay in Nishio, Aichi Prefecture — has quietly perfected the art of Japanese seaweed. In a region better known for its prized eel farms, Ishihara-san has spent nearly four decades doing something rarer: selecting, drying, and roasting nori entirely in-house, by hand, one batch at a time.\u003c\/p\u003e\n\u003cp\u003eFrom harvest selection to the final roast, every step is controlled under one roof. No outsourcing, no shortcuts. This is nori made the way it was always meant to be made.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat Is 優 (Yū) Grade?\u003c\/summary\u003e\n\u003cp\u003eJapanese nori is graded on a strict quality scale. 優 (Yū) is the highest designation — and within Aichi Prefecture, it represents only a small fraction of each season's total yield. To qualify, every sheet must meet exacting standards:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eColor\u003c\/strong\u003e: Deep, lustrous black-green — uniform with no pale patches or discoloration\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTexture\u003c\/strong\u003e: Flawless surface, no holes, tears, or thin spots\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUmami density\u003c\/strong\u003e: Rich ocean aroma with layered, lingering savory depth\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eThis is nori as a Japanese connoisseur experiences it — not merely as a wrapper, but as a food worth tasting on its own.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Notes\u003c\/summary\u003e\n\u003cp\u003eSnap a small piece and let it rest on your tongue for a moment. You'll notice a clean wave of ocean aroma, followed by immediate umami — savory and satisfying, without being salty. A barely-there natural sweetness from the seaweed sugars emerges, and then it dissolves with a clean, crisp finish.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Enjoy\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eClassic Onigiri\u003c\/strong\u003e: Wrap a rice ball moments before eating to preserve the signature snap.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith warm rice\u003c\/strong\u003e: Tear and place over a bowl of freshly cooked rice — the simplest pleasure.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNori-Wrapped Fish Meunière\u003c\/strong\u003e (producer's recommendation): Wrap a white fish fillet in one sheet, season with salt and pepper, dust lightly with flour, and pan-fry in butter. The nori's ocean umami elevates the fish into something extraordinary.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eCrispy Seafood Pancake\u003c\/strong\u003e: Lay a sheet over okonomiyaki or scallion pancake batter as it cooks — the nori crisps beautifully and adds a deep savory layer.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs a snack\u003c\/strong\u003e: Simply as-is, with a cold beer or green tea.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 10 full-size sheets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: 優 (Yū) — Premier Grade, top tier of Aichi Prefecture harvest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mikawa Bay, Nishio, Aichi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Yamahiro Nori \/ Ishihara Nori-ten (山廣海苔 \/ 石原のり店), est. 1986\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e: Vertically produced — drying, roasting, and packaging all in-house\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: 100% Dried Seaweed (Nori)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: Within 1 year of production; store in a cool, dry place away from light\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e🚢 Ships directly from Japan · A taste most Americans have never encountered\u003c\/p\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:1.4em 0 0; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRoll it into our \u003ca href=\"\/blogs\/recipes\/temaki-sushi-at-home\"\u003eTemaki Sushi\u003c\/a\u003e — hand-rolled at the table.\u003c\/p\u003e\n\u003c\/div\u003e","brand":"YAMAHIRO NORI CO., LTD. (有限会社山廣海苔)","offers":[{"title":"Default Title","offer_id":47163748581611,"sku":"YAMAHIRO-YAKINORI-TOKUJO-10PC","price":2000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/sushi-nori-sheet-japan.png?v=1782469346"},{"product_id":"yamahiro-artisan-roasted-nori-優-premier-grade-bulk-pack-100-full-sheets-aichi","title":"Yamahiro Roasted Nori Bulk Pack from Aichi","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eThe Same Artisan Craft — For Those Who Can't Stop at Ten Sheets\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eThis is the bulk version of our Yamahiro Premier Grade Roasted Nori — the same hand-selected, in-house roasted sheets from Ishihara-san's family workshop in Nishio, Aichi. If the 10-sheet pack was your introduction, this is the commitment.\u003c\/p\u003e\n\u003cp\u003eCompared wit the 10-sheet pack, this is premium nori at 60% less per serving — for households that go through nori regularly, or anyone who discovered quality nori and never wants to run out.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat You're Getting\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003e100 full-size sheets\u003c\/strong\u003e of 優 (Yū) Premier Grade roasted nori\u003c\/li\u003e\n\u003cli\u003eThe highest quality tier from Aichi Prefecture's Mikawa Bay harvest\u003c\/li\u003e\n\u003cli\u003eEach sheet selected, dried, and roasted entirely in-house — from the same hands, every time\u003c\/li\u003e\n\u003cli\u003eShipped directly from the producer in Aichi — not from a US warehouse.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eWhy 優 (Yu) Grade?\u003c\/summary\u003e\n\u003cp\u003e優 (Yū) is the top designation in Japanese nori grading — awarded only to sheets showing:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003ePerfect deep black-green color\u003c\/strong\u003e with uniform luster\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFlawless texture\u003c\/strong\u003e — no holes, no thin spots, no tears\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePeak umami concentration\u003c\/strong\u003e — rich, oceanic, satisfying\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Notes\u003c\/summary\u003e\n\u003cp\u003eClean ocean aroma. Immediate umami — savory and round, never sharp or salty. A trace of natural sweetness, then a crisp, clean finish. This is the nori that Japanese people who care about nori actually eat.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use 100 Sheets\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eDaily onigiri and bento\u003c\/strong\u003e: A Japanese family's staple — never be without good nori again\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHand rolls (temaki)\u003c\/strong\u003e: The crisp snap when folding is half the experience\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eNori-wrapped fish meunière\u003c\/strong\u003e: Pan-fry butter-basted white fish wrapped in a sheet — the nori transforms the dish\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eRamen and soba topping\u003c\/strong\u003e: A sheet laid over hot broth softens slowly, releasing its umami into the bowl\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSimple snack\u003c\/strong\u003e: With cold beer or green tea. Nothing else needed.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 100 full-size sheets\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Premier Grade, top tier of Aichi Prefecture harvest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Mikawa Bay, Nishio, Aichi Prefecture, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Yamahiro Nori \/ Ishihara Nori-ten (山廣海苔 \/ 石原のり店), est. 1986\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProcess\u003c\/strong\u003e: Vertically produced — drying, roasting, and packaging all in-house\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: 100% Dried Seaweed (Nori)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: Within 1 year of production; once opened, store sealed in cool, dry place and use within 2 months\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan ·Order more, pay less per item.\u003cbr\u003ePer-sheet 60% savings vs. 10-sheet pack\u003c\/p\u003e\n\u003c\/div\u003e","brand":"YAMAHIRO NORI CO., LTD. (有限会社山廣海苔)","offers":[{"title":"Default Title","offer_id":48646591676651,"sku":"YAMAHIRO-YAKINORI-TOKUJO-100PC","price":8000.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/yamahiro-artisan-roasted.png?v=1782469396"},{"product_id":"shodai-hikobei-kontobi-nori-maruyamas-prize-winning-phantom-nori-5-full-sheets","title":"Shodai Hikobei Kontobi Nori | Maruyama's Prize-Winning Phantom Nori — 5 Full Sheets","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eJapan's Most Awarded Nori — Named for the Man Who Started It All\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eIn 1854, a nori craftsman set up a small stand in Tsukiji, Tokyo's legendary fish market. His name was Hikobei. One hundred and seventy years later, his descendants still occupy the same market, and the nori they make still bears his name.\u003c\/p\u003e\n\u003cp\u003eShodai Hikobei Kontobi is Maruyama Nori's finest achievement — a nori that has won the \u003cstrong\u003eMinister of Agriculture Award three times\u003c\/strong\u003e, Japan's highest government recognition for food excellence. Today, \u003cstrong\u003e60% of Michelin-starred sushi restaurants in Tokyo\u003c\/strong\u003e source their nori from Maruyama. This is the sheet that most of them reach for first.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat Is Kontobi?\u003c\/summary\u003e\n\u003cp\u003eKontobi is a professional grading term used only by nori specialists. It refers to nori in which rare \u003cem\u003eao-nori\u003c\/em\u003e — blue-green seaweed) grows naturally alongside the nori during the December harvest. The result is a sheet streaked with green — irregular, wild, and impossible to replicate on demand.\u003c\/p\u003e\n\u003cp\u003eThe blue-green wisps change everything: they introduce a faintly bitter, aromatic edge — described by Japanese nori experts as \"the bitterness of the open sea\" — that pure nori does not have. The aroma rises from the sheet the moment it meets warmth. Sushi chefs prize it precisely because it cannot be manufactured consistently; each harvest is different.\u003c\/p\u003e\n\u003cp\u003eShodai Hikobei represents the rarest grade of kontobi — harvested in quantities so small that Maruyama describes it as a \"phantom nori\". Most years, only a fraction of the December harvest qualifies.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Notes\u003c\/summary\u003e\n\u003cp\u003eHold a sheet briefly near warmth before eating. The aroma rises first — deep ocean, faintly smoky, with a green, herbal note from the ao-nori. On the palate: immediate umami, complex and layered, with a signature mild bitterness that lingers. The finish is long and savory. No two sheets taste exactly alike.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Experience It\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eAs sushi chefs do\u003c\/strong\u003e: Wrap a piece of vinegared rice with one sheet. Let the nori soften slightly before eating — the ao-nori aroma emerges as it warms\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlone, with tea\u003c\/strong\u003e: Tear a small piece and taste it directly — this is the purest way to understand what makes kontobi different\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eTemaki (hand rolls)\u003c\/strong\u003e: Fold a half-sheet around rice and fresh ingredients — the nori's aromatic bitterness balances rich fillings like toro or uni\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnigiri\u003c\/strong\u003e: Wrap a rice ball immediately before eating to preserve the full crisp snap\u003c\/li\u003e\n\u003cli\u003eSelected directly from the producer by Yan \u0026amp; Keiko — CookGood.JP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 5 full-size sheets (Approx. 21cm x 19cm, 8.3 in. × 7.5 in.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Shodai Hikobei — highest tier of Kontobi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kyushu \/ Ariake Sea region, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Maruyama Nori (丸山海苔店), est. 1854, Tsukiji, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards\u003c\/strong\u003e: Minister of Agriculture, Forestry and Fisheries Award — 3 times\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsed by\u003c\/strong\u003e: 60% of Michelin-starred sushi restaurants in Tokyo (Michelin Guide 2021)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: 100% Dried Seaweed (Nori)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: Please check packaging; store in cool, dry place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan ·Order more, pay less per item.\u003cbr\u003eTsukiji artisan · Minister of Agriculture Award × 3 · Michelin-starred supplier\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maruyama Nori Co., Ltd. (株式会社丸山海苔店)","offers":[{"title":"Default Title","offer_id":48687581233387,"sku":"MARUYAMA-HIKOBEI-KONTOBI-5PC","price":3400.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/shodai-hikobei-kontobi-n.png?v=1782469382"},{"product_id":"gokujo-kontobi-nori-maruyamas-signature-blue-green-blend-5-full-sheets-tsukiji","title":"Gokujo Kontobi Nori | Maruyama's Signature Blue-Green Blend — 5 Full Sheets, Tsukiji","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Nori That Connoisseurs Seek Out\u003c\/summary\u003e\n\u003cp\u003eGokujo Kontobi is Maruyama Nori's benchmark — the sheet against which all other nori is measured. For 170 years, this Tsukiji institution has supplied Japan's finest sushi restaurants, and kontobi is the variety their chefs request by name.\u003c\/p\u003e\n\u003cp\u003eMaruyama Nori supplies \u003cstrong\u003e60% of Michelin-starred sushi restaurants in Tokyo\u003c\/strong\u003e. The chefs who run these kitchens are among the most demanding nori buyers in the world. Kontobi is what they choose.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Kontobi Difference\u003c\/summary\u003e\n\u003cp\u003eKontobi is nori in which rare ao-nori — a distinct blue-green seaweed — grows intermingled with the nori during the December harvest season. The ao-nori cannot be added artificially; it appears naturally in certain harvests and certain conditions, then disappears.\u003c\/p\u003e\n\u003cp\u003eWhat it adds: a pleasantly bitter, aromatic complexity that elevates the nori's base umami into something richer and more distinctive. Japanese nori experts describe it as the flavor of \"the open sea in winter.\" It is the bitterness you taste at the best sushi counters and cannot identify — that is kontobi.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Notes\u003c\/summary\u003e\n\u003cp\u003eClean, deep ocean aroma with a green, herbal undertone. Firm snap with an immediate rush of layered umami. The ao-nori contribution registers as a mild, pleasant bitterness in the mid-palate — sophisticated, not sharp. Long, savory finish. Noticeably different from pure nori.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Enjoy\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi and hand rolls\u003c\/strong\u003e: The classic application — let the nori soften slightly for maximum aroma\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide by side tasting\u003c\/strong\u003e: Compare with the Shodai Hikobei to understand how ao-nori grade affects flavor\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnigiri\u003c\/strong\u003e: Wrap just before eating; the crunch and aroma together make a memorable rice ball\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAlone with sake or beer\u003c\/strong\u003e: Tear and taste directly — a revelation for anyone accustomed to standard nori\u003c\/li\u003e\n\u003cli\u003eSelected directly from the producer by Yan \u0026amp; Keiko — CookGood.JP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 5 full-size sheets (Approx. 21cm x 19cm, 8.3 in. × 7.5 in.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Gokujo, Kontobi\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kyushu \/ Ariake Sea region, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Maruyama Nori (丸山海苔店), est. 1854, Tsukiji, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsed by\u003c\/strong\u003e: 60% of Michelin-starred sushi restaurants in Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: 100% Dried Seaweed (Nori)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: Please check packaging; store in cool, dry place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eRead the full story in \u003ca href=\"\/pages\/shodoshima\"\u003eA Journey to Shodoshima\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan ·Order more, pay less per item. \u003cbr\u003eTsukiji, est. 1854 · The nori Michelin sushi chefs choose\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maruyama Nori Co., Ltd. (株式会社丸山海苔店)","offers":[{"title":"Default Title","offer_id":48687581298923,"sku":"MARUYAMA-GOKUJO-KONTOBI-5PC","price":2800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/gokujo-kontobi-nori-maru.png?v=1782469399"},{"product_id":"gokujo-saga-no-hashiri-nori-first-harvest-ariake-sea-nori-from-maruyama-tsukiji-5-sheets","title":"Gokujo Saga no Hashiri Nori | First-Harvest Ariake Sea Nori from Maruyama, Tsukiji","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eThe First Sheets of the Season — From Japan's Finest Nori Waters\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eHashiri means \"the first run\" — the opening harvest of the nori season, when the seaweed is at its most tender, most aromatic, and most intensely flavored. In Japanese culinary culture, the first harvest of any ingredient commands a reverence reserved for few other foods.\u003c\/p\u003e\n\u003cp\u003eSaga no Hashiri is Maruyama Nori's first-harvest selection from the \u003cstrong\u003eAriake Sea in Saga Prefecture\u003c\/strong\u003e — Japan's most prized nori growing region, where dramatic 6-meter tidal swings create conditions of exceptional mineral richness. Maruyama, Tsukiji's 170-year nori specialist and supplier to \u003cstrong\u003e60% of Tokyo's Michelin-starred sushi restaurants\u003c\/strong\u003e, selects only the finest sheets from these premium beds.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhy First Harvest?\u003c\/summary\u003e\n\u003cp\u003eNori grows in successive harvests through the season. The first harvest — called \"ichi-ban tsumi” — yields the youngest, thinnest sheets. These dissolve on the tongue almost immediately, releasing their flavor at once rather than slowly. They are sweeter, more delicate, and more aromatic than later harvests.\u003c\/p\u003e\n\u003cp\u003eAs the season progresses, the sheets grow thicker and the flavor deepens but loses some freshness. The first harvest is the window of peak delicacy — brief, annual, and irreplaceable.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eTasting Notes\u003c\/summary\u003e\n\u003cp\u003eExceptionally thin sheets with a deep black-green luster. The aroma is immediate — clean, fresh, unmistakably oceanic. On the tongue, the nori dissolves almost at once into a wave of natural sweetness followed by rich, clean umami. The finish is light and refreshing — a quality unique to first-harvest nori. This is nori at its most approachable and most refined.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Enjoy\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eFreshly made onigiri\u003c\/strong\u003e: Wrap a rice ball moments before eating — the thin, first-harvest sheets meld with warm rice beautifully\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWith high-quality soy sauce\u003c\/strong\u003e: Tear a small piece, dip lightly, and taste — the sweetness of hashiri nori paired with umami-rich soy is a quintessential Japanese pairing\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi\u003c\/strong\u003e: The thin, dissolving texture is ideal for rolls where nori should be present but not dominant\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSide-by-side comparison\u003c\/strong\u003e: Taste alongside the Kontobi to experience the range of Maruyama's nori philosophy\u003c\/li\u003e\n\u003cli\u003eSelected directly from the producer by Yan \u0026amp; Keiko — CookGood.JP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: 5 full-size sheets (Approx. 21cm x 19cm, 8.3 in. × 7.5 in.)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eGrade\u003c\/strong\u003e: Gokujo — First Harvest\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Ariake Sea, Saga Prefecture, Kyushu, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Maruyama Nori (丸山海苔店), est. 1854, Tsukiji, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsed by\u003c\/strong\u003e: 60% of Michelin-starred sushi restaurants in Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: 100% Dried Seaweed (Nori)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eBest Before\u003c\/strong\u003e: Please check packaging; store in cool, dry place\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin:0 0 1.4em; font-size:.85rem; color:rgba(0,17,40,.65);\"\u003eCook it in our \u003ca href=\"\/blogs\/recipes\/ochazuke-a-bowl-for-the-end-of-the-day\"\u003eOchazuke — A Bowl for the End of the Day\u003c\/a\u003e.\u003c\/p\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan ·Order more, pay less per item. \u003cbr\u003eFirst harvest · Ariake Sea terroir · Maruyama, Tsukiji est. 1854\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maruyama Nori Co., Ltd. (株式会社丸山海苔店)","offers":[{"title":"Default Title","offer_id":48687581724907,"sku":"MARUYAMA-HASHIRI-5PC","price":2800.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/gokujo-saga-no-hashiri-n.png?v=1782469414"},{"product_id":"maruyama-gokujo-nisen-gift-tin-kontobi-hashiri-tsukijis-finest-two-nori-1854","title":"Maruyama Gokujo Nisen Gift Tin | Kontobi \u0026 Hashiri — Tsukiji's Finest Two Nori, 1854","description":"\u003cdiv class=\"cg-pdp\"\u003e\n\u003cp class=\"cg-lead\"\u003e\u003cstrong\u003eTsukiji's Two Greatest Nori — Side by Side in One Gift Tin\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eNisen means \"two selections.\" This gift tin brings together Maruyama Nori's two most celebrated varieties — Kontobi and Hashiri — in a single, beautifully presented package. It is the definitive expression of 170 years of Tsukiji nori expertise, and the gift that serious Japanese food lovers recognize immediately.\u003c\/p\u003e\n\u003cp\u003eMaruyama Nori has supplied \u003cstrong\u003e60% of Michelin-starred sushi restaurants in Tokyo\u003c\/strong\u003e, the chefs at Joël Robuchon's Paris restaurants, and the kitchens of five-star hotels across Europe. This is the tin those professionals would take home.\u003c\/p\u003e\n\u003chr\u003e\n\u003cdiv class=\"cg-acc\"\u003e\n\u003cdetails\u003e\u003csummary\u003eWhat's Inside\u003c\/summary\u003e\n\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eKontobi — 7 packs each\u003c\/summary\u003e\n\u003cp\u003eThe rare blue-green blend. Ao-nori grows naturally alongside nori during the December harvest, creating a sheet with distinctive aromatic bitterness and layered complexity. The variety that serious nori connoisseurs seek out. Graded Gokujo — the highest tier of Kontobi available.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eSaga no Hashiri — 7 packs each\u003c\/summary\u003e\n\u003cp\u003eFirst-harvest nori from the Ariake Sea, Saga Prefecture. The youngest, thinnest, most delicate sheets of the season — exceptionally sweet, light, and aromatic. The nori chefs use when they want the nori to dissolve into the dish rather than assert itself.\u003c\/p\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eAbout the Sheet Size (Shikiri)\u003c\/summary\u003e\n\u003cp\u003eEach sheet in this set is shikiri — one-quarter of a standard full-size nori sheet, approximately 10.5 × 9.5 cm (4.1 × 3.7 in). It is the right size to wrap a single rice ball, fold over a piece of sushi, or place on a bowl of rice — ready to use without cutting.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eThe Complete Tasting Experience\u003c\/summary\u003e\n\u003cp\u003eTaste both varieties side by side and the contrast is immediate: Kontobi is complex and assertive, with the aromatic bitterness of the open sea. Hashiri is delicate and sweet, dissolving almost at once. Together they represent the full range of premium Japanese nori — and the depth of what is possible from a single plant.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eAs a Gift\u003c\/summary\u003e\n\u003cp\u003eThe tin format was chosen by Maruyama for a reason: the beautiful presentation, the satisfying weight in the hand, and the protection it offers to the delicate sheets inside. This is the gift that arrives and immediately signals that something exceptional is inside — before it is even opened.\u003c\/p\u003e\n\u003cp\u003eIdeal for: Japanese food enthusiasts, sushi lovers, chefs and serious home cooks, anyone who appreciates the depth of Japanese culinary culture.\u003c\/p\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eHow to Use Both\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eTasting flight\u003c\/strong\u003e: Open both packs and taste one sheet of each, plain, in sequence — the most direct way to experience the contrast\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSushi pairing\u003c\/strong\u003e: Use Hashiri for lighter, delicate rolls (cucumber, kanpyo); use Kontobi for richer fillings (tuna, salmon, eel)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOnigiri\u003c\/strong\u003e: Make two rice balls with the same filling — one wrapped in each — and compare how the nori changes the experience\u003c\/li\u003e\n\u003cli\u003eSelected directly from the producer by Yan \u0026amp; Keiko — CookGood.JP\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003chr\u003e\n\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eProduct Details\u003c\/summary\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eContents\u003c\/strong\u003e: Kontobi 7 packs + Saga no Hashiri 7 packs — 14 packs total in gift tin　- each pack contains 5 sheets.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eOrigin\u003c\/strong\u003e: Kyushu \/ Ariake Sea region, Japan\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eProducer\u003c\/strong\u003e: Maruyama Nori (丸山海苔店), est. 1854, Tsukiji, Tokyo\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eAwards\u003c\/strong\u003e: Shodai Hikobei (Kontobi) — Minister of Agriculture Award × 3\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eUsed by\u003c\/strong\u003e: 60% of Michelin-starred sushi restaurants in Tokyo; Joël Robuchon; Paris 5-star hotels\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eIngredients\u003c\/strong\u003e: 100% Dried Seaweed (Nori)\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePackaging\u003c\/strong\u003e: Premium gift tin — ready to give directly\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/details\u003e\n\u003c\/div\u003e\n\u003cp class=\"cg-foot\"\u003e✈️ Ships from Japan ·Order more, pay less per item. \u003cbr\u003e170-year Tsukiji institution · The gift serious nori lovers recognize\u003c\/p\u003e\n\u003c\/div\u003e","brand":"Maruyama Nori Co., Ltd. (株式会社丸山海苔店)","offers":[{"title":"Default Title","offer_id":48687581757675,"sku":"MARUYAMA-NISEN-CAN-GIFT","price":8200.0,"currency_code":"JPY","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0731\/2520\/0107\/files\/2026-06-03110633.png?v=1780453171"}],"url":"https:\/\/cookgood.jp\/collections\/nori-seaweed.oembed","provider":"CookGood.JP","version":"1.0","type":"link"}