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⋅ Harvested from the Ariake Sea ⋅ Seaweed specially selected by Takahashi Hashimoto, a rice sommelier ⋅ They have been specially selected to accompany rice ⋅ Ideal format for preparing onigiri or sushi ⋅ Can also be eaten on their own
Grilled nori leaves ideal for accompanying rice. They have been specially selected by Takahashi Hashimoto, rice master at Gihei restaurant in Kyoto. These seaweeds have been specially selected from the best harvests to accompany rice and enhance its taste. Ideal for sushi and maki, the melt-in-your-mouth texture of this seaweed brings out all the characteristics of the rice it accompanies. They can also be enjoyed more simply, with hot rice or on their own.
SKU:1011830
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Founded in 1961 in the town of Yatomi, Aichi prefecture, Isobijin specializes in the trade of seaweed and shiitake mushrooms.
Spread the rice on one half of the seaweed sheet, arrange your filling on the rice diagonally, then roll your makis into a cone starting from one corner of the sheet.