What is Nori?
Nori is edible seaweed species that is often used in Eastern Asian cuisines and of course, sushi!
Our sushi restaurant in Seattle could hardly function without the Japanese seaweed known as nori. It’s a big part of a lot of the food in Japan, most recognizably in the form of the dried strips that hold much of the sushi together. For this reason, the country has mastered the complex art of farming the seaweed.
Demand for Nori
In order to meet the great demand for nori, Japan makes use of 230 square miles of coastal waters to put out a full 350,000 tons of the seaweed each year. The nori farmers spread large nets out on the surface of the water, then seed them with the seaweed. The nori grows quickly, and is ready for harvest in only forty-five days. After harvest, the nori will be shredded, dried, and roasted, after which it is ready to wrap around the sushi we all know and love.
Geoduck: A Huge Clam?
In the Asian seafood market, there is a great delicacy called geoduck. A single specimen of this oversized clam might run you the equal of forty American dollars overseas. However, as a sushi restaurant in Seattle, I Love Sushi is lucky in this regard. After all, this exotic mollusk is fished primarily out of the Puget Sound, since geoduck is native to the west coast in the United States.
The geoduck is notable as being the very largest known variety of marine bivalve. It has a very unusual appearance, with the living tissues of the clam extending far out of the shell itself. It is much of this protruding portion of the creature, the “neck” of the geoduck, that is used as food; the rest of the creature is useless. The best way to eat it, raw. Some restaurants use it cook, but if it’s fresh, they’ll usually also have the raw option.
If you’ve never tried geoduck before, keep an eye on our weekly specials menu. Our chef periodically makes use of this high-demand delicacy in ways that will make a fan out of any avid seafood connoisseur.