{"product_id":"komi-japanese-yaki-nori-b-grade-8-sheets","title":"Kōmi, Japanese Nori, B Grade (Roasted Yaki-Nori), 8 Sheets","description":"\u003cdiv class=\"product-description\" style=\"line-height: 1.7; max-width: 800px;\"\u003e\n\u003cp style=\"font-weight: 600; font-size: 1.05rem; margin-bottom: 6px;\"\u003eRoasted nori for the kitchens that cut their own.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px;\"\u003eClean, crisp yaki-nori in full sheets. B grade means the odd cosmetic mark, not a drop in flavour, so it is the sheet to reach for when you are cutting, crushing or wrapping rather than plating whole. Eight sheets.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eMore from our Japanese nori range:\u003c\/strong\u003e \u003ca href=\"\/products\/shokunin-japanese-nori-a-plus-grade-8-sheets\" style=\"text-decoration: underline;\"\u003eA+ grade, 8 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/shokunin-nori-a-grade-50-sheets\" style=\"text-decoration: underline;\"\u003eA grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/nori-50-sheets\" style=\"text-decoration: underline;\"\u003eB grade, 50 sheets\u003c\/a\u003e, \u003ca href=\"\/products\/yamagataya-snack-nori-ultimate\" style=\"text-decoration: underline;\"\u003esnack nori\u003c\/a\u003e and \u003ca href=\"\/products\/mishima-nori-powder-3-2g\" style=\"text-decoration: underline;\"\u003enori powder\u003c\/a\u003e. Keep them crisp in our \u003ca href=\"\/products\/komi-stainless-steel-nori-storage-box\" style=\"text-decoration: underline;\"\u003enori storage tin\u003c\/a\u003e.\u003c\/p\u003e\n\u003cdiv style=\"display: grid; grid-template-columns: 1fr 1fr; gap: 24px; margin-bottom: 28px; margin-top: 16px;\"\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eWhy Operators Choose This\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eValue:\u003c\/strong\u003e B grade, priced for kitchens that cut, crush or garnish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCrisp:\u003c\/strong\u003e roasted for a clean snap and a briny, savoury aroma.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eVersatile:\u003c\/strong\u003e full-size sheets for rolls, strips, furikake or garnish.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eJapanese-grown:\u003c\/strong\u003e made by Yamagataya in Japan, not a Korean or Chinese import.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv\u003e\n\u003cp style=\"font-weight: 600; font-size: 0.9rem; border-bottom: 1px solid rgba(127,127,127,0.35); padding-bottom: 6px; margin-bottom: 10px;\"\u003eHow to Use\u003c\/p\u003e\n\u003cul style=\"padding-left: 18px; margin: 0; font-size: 0.9rem; list-style: disc;\"\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eClassic:\u003c\/strong\u003e roll maki and hand-rolls, or wrap onigiri.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eGarnish:\u003c\/strong\u003e shred over ramen, donburi and noodle salads.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eFurikake:\u003c\/strong\u003e crush into a rice seasoning with sesame and salt.\u003c\/li\u003e\n\u003cli style=\"margin-bottom: 7px;\"\u003e\n\u003cstrong\u003eCross-cuisine:\u003c\/strong\u003e crumble over eggs, popcorn or a Caesar for a salt-and-sea hit.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp style=\"margin-bottom: 16px; font-size: 0.95rem;\"\u003eNori (海苔, nori) is laver, a red seaweed grown on nets in shallow coastal waters, then washed, pressed into thin sheets and dried much like paper. Yaki-nori is nori roasted once to crisp it and lift the aroma, as opposed to raw nori or the sweet, seasoned ajitsuke-nori served at breakfast. Every nori we sell is grown and made in Japan, which is rarer than it sounds, as most nori on UK shelves is grown in Korea or China. Ours is cultivated in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese standard. We only sell Japanese nori.\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.9rem;\"\u003e\u003cstrong\u003eLearn more:\u003c\/strong\u003e \u003ca href=\"\/blogs\/education\/how-to-make-sushi-rolls-by-hand\" style=\"text-decoration: underline;\"\u003eHow to Make Sushi Rolls by Hand\u003c\/a\u003e\u003c\/p\u003e\n\u003cp style=\"font-weight: 600; font-size: 1rem; margin-bottom: 6px;\"\u003eWhat is B grade nori?\u003c\/p\u003e\n\u003cp style=\"margin-bottom: 22px; font-size: 0.95rem;\"\u003eB grade refers to appearance, not taste. The sheets may carry minor colour variation, small holes or a less uniform sheen than top-grade nori picked for whole-sheet plating. The flavour, crispness and aroma are the same. For anything where the nori is cut, torn, crushed or wrapped out of sight, B grade is the sensible choice; you are paying for the seaweed, not the cosmetic finish. Save A grade for the plate.\u003c\/p\u003e\n\u003ctable style=\"width: 100%; border-collapse: collapse; margin: 10px 0 25px 0; border: 1px solid rgba(127,127,127,0.35);\"\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75; width:35%;\"\u003eType\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eYaki-nori 海苔 (roasted laver)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBrand\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eKōmi (made by Yamagataya, Shizuoka)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eGrade\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eB grade\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eOrigin\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eJapan (grown in southern Japan)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003ePack\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003e8 full sheets\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem; opacity:0.75;\"\u003eBest Used As\u003c\/td\u003e\n\u003ctd style=\"padding:10px; border:1px solid rgba(127,127,127,0.35); font-size:0.85rem;\"\u003eRolls, garnish, furikake\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhat is the difference between yaki-nori and ajitsuke-nori?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYaki-nori is simply roasted nori, with nothing added; the flavour is pure roasted seaweed, and it is the standard sheet for sushi. Ajitsuke-nori is seasoned nori, brushed with a sweet soy mixture and usually cut into small rectangles for eating with rice at breakfast. For rolls, garnish and anything where you want the nori to taste of the sea rather than of seasoning, use yaki-nori.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 12px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eWhere is your nori from?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eAll of it is Japanese. The nori is grown in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese system. That matters because most nori sold in the UK is actually grown in Korea or China; true Japanese nori is uncommon here. We only sell Japanese nori, across every grade in the range.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails style=\"margin-bottom: 40px; border: 1px solid rgba(127,127,127,0.35); border-radius: 4px;\"\u003e\u003csummary style=\"padding: 12px; font-weight: 600; font-size: 0.9rem; cursor: pointer;\"\u003eCan I use nori in non-Japanese dishes?\u003c\/summary\u003e\u003cp style=\"padding: 12px; font-size: 0.85rem; margin: 0;\"\u003eYes. Crushed or shredded nori adds a clean salt-and-umami hit well beyond sushi. Crumble it over fried eggs, buttered popcorn, baked potatoes or a Caesar salad, blitz it into a seasoning salt, or lay strips over grilled fish. Treat it as a savoury seasoning with a marine edge and it earns a place across the kitchen, not just on the sushi station.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e","brand":"Kōmi","offers":[{"title":"Default Title","offer_id":44828673310972,"sku":"K0007","price":4.99,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0353\/5621\/files\/Sushi_Sushi_Product_Shots_Sept_24_15838.jpg?v=1728765751","url":"https:\/\/www.sushisushi.co.uk\/products\/komi-japanese-yaki-nori-b-grade-8-sheets","provider":"SushiSushi","version":"1.0","type":"link"}