Sonoma Coast Nori
Edible seaweeds flourish in the cold, oxygen-rich waters of the Sonoma coastline. Harvesting occurs during early morning low tides in May and June. The collected algae are then triple-rinsed and dried on screens in the sun.
Naturally rich in protein, nori can be toasted and broken into small flakes and added to rice dishes, or massaged with oil and toasted.
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