Shokunin, Japanese Nori, A+ Grade, 8 Sheets
The top grade of nori, for when the seaweed is on show.
A+ is the highest grade in the Japanese nori system: fine, even sheets with a deep jet-black sheen, a clean ocean aroma and a delicate crispness. This is the nori to reach for when the sheet itself is part of the plate: hand-rolls, nigiri wraps and omakase presentation. Eight full sheets.
Why Chefs Choose This
- Top grade: A+, the finest sheets, glossy, even and aromatic.
- Presentation: the nori to use where the sheet is seen, nigiri and hand-rolls.
- Japanese-grown: cultivated and made in Japan, not a Korean or Chinese import.
- Crisp and clean: a sharp snap and a pure, briny aroma.
How to Use
- Nigiri: a thin band around nigiri where the nori is in full view.
- Hand-rolls: temaki, where the crisp sheet is the texture of the dish.
- Omakase: any plate where the nori itself is meant to impress.
- Garnish: cut into fine strips to finish where appearance counts.
Nori (海苔) is laver, a seaweed grown on nets in shallow coastal water, then washed, pressed into sheets and dried much like paper. Japan grades it from A+ down, on colour, sheen, aroma and thickness; A+ is the most delicate and refined. Every nori we sell is grown and made in Japan, which is less common than it sounds, as much of the nori on UK shelves comes from Korea or China. Ours is made by Yamagataya and graded to the Japanese standard. Grade is about delicacy and appearance, not freshness, so the right sheet depends on the job: presentation, rolling, or volume.
Learn more: Sushi Nori Grades Explained
More from our Japanese nori range: Shokunin A Grade Nori, 50 Sheets, Kōmi B Grade Nori, 8 Sheets and Kōmi Nori Storage Tin
What is A+ grade nori?
A+ is the highest tier of the Japanese nori grading system. The sheets are the finest and most even, with a deep, glossy black colour, a clean briny aroma and a delicate, brittle crispness. It is graded for refinement rather than strength, so it suits work where the nori is presented and tasted on its own: a band of nori on nigiri, a temaki, a finishing strip. For rolling and wrapping at volume, a sturdier B grade is the practical choice; A+ is for the plate where the sheet is the point.
Product Details
| Type | Yaki-nori 焼き海苔 (roasted laver) |
| Brand | Shokunin (made by Yamagataya) |
| Grade | A+ (top grade) |
| Origin | Japan |
| Pack | 8 full sheets |
| Best Used As | Presentation nori for nigiri and hand-rolls |
What is the difference between A+ and B grade nori?
A+ is the finest, most delicate grade, thinner and more translucent with a higher sheen, used where the nori is presented on its own. B grade is thicker and stronger, built to hold seams under rolling and to cut cleanly. The grading is about delicacy and appearance, not freshness or origin; all our grades are grown and made in Japan to the same standards. Use A+ for nigiri and hand-rolls, where the sheet is seen and tasted, and B grade for rolling at volume.
Where is your nori from?
All of it is Japanese. The nori is grown and made in Japan, produced by Yamagataya and graded to the Japanese system, and the pack says Japanese grown nori on the front. That matters because much of the nori sold in the UK is grown in Korea or China; true Japanese nori is less common here. We only sell Japanese nori, across every grade in the range, from the top A+ presentation sheets to the everyday B grade catering packs, so you can match the grade to the job without changing origin.
How do I keep nori crisp?
Nori draws in moisture from the air and softens quickly, so keep it sealed with its desiccant sachet in a dry cupboard, or in an airtight tin, and reseal after each use. If a sheet softens, a few seconds over a low flame or in a dry pan crisps it straight back up. With a delicate A+ sheet especially, handle gently, keep it away from steam and damp hands, and use it soon after opening for the best snap. For hand-rolls, assemble at the last moment, just before the plate goes out.
SKU : SH004