Our tips
Anti gaspi tip: to restore crisp to softened leaves, bring them back quickly in a hot pan or above the flame of a candle.
For an algae tartare with the remains of nori, cut them into small pieces and mix with pickles and mixed shallot, a little lemon juice, olive oil and vinegar.
Keep away from light, heat and humidity.
Per 100g Energy: 3kcal Protein: 1.2g Lipids: 0.1g Carbohydrates: 1.3g Salt: 0.04g
Spread the rice on half of the algae sheet, arrange your garnish on the diagonal rice, then roll your Makis in a cone starting from a corner of the sheet.
Founded in 1961, in the city of Yatomi, in the prefecture of Aichi, Isobijin specializes in the trade of algae and mushrooms Shiitaké.
