Nori Seaweed Paste (Tsukudani), 4.93 oz — Umami Insider

Tsukudani is a traditional Japanese condiment made with fish, meat, seaweed, or vegetables simmered in several kinds of Japanese seasonings—typically with soy sauce and mirin. It is umami-loaded with an intensely sweet and savory flavor, which makes it a versatile accompaniment and seasoning for various dishes. Oiso’s

Tsukudani is a traditional Japanese condiment made with fish, meat, seaweed, or vegetables simmered in several kinds of Japanese seasonings—typically with soy sauce and mirin. It is umami-loaded with an intensely sweet and savory flavor, which makes it a versatile accompaniment and seasoning for various dishes. Oiso’s Nori Seaweed Paste is a type of tsukudani made with two varieties of nori seaweed harvested in Japan. It is handcrafted in the company’s seafood processing center located right next to Hamada Port, one of the best-regarded fishing ports in the Japan Sea. Dried nori seaweed is used for making this condiment that exhibits concentrated umami as well as nori’s unique fiber, texture, and ocean aroma. It is a wonderful topping on steamed rice, stuffing for onigiri rice balls, and addition to soup dishes. It is also a great flavoring agent for Western dishes such as pasta, pizza, and potato salad. No artificial flavoring or preservatives are used.

Seaweed — Umami Insider

Spices/Flavorings — Umami Insider

Nori no Tsukudani (Nori Seaweed Paste) - Umami Pot

Nigari, a concentrated salt solution, has traditionally been used for coagulating soy milk to make tofu in Japan. Nigari (Natural Tofu Coagulant) - Muroto Deep Sea Water Bittern is unique in the way which it’s made from deep sea water sourced from 374 meters below sea level, offshore from the Muroto Horn in Kochi Prefecture.

Nigari (Natural Tofu Coagulant) - Muroto Deep Sea Water Bittern, 3.33 floz

oiso — Umami Insider

Complete your okonomiyaki and takoyaki dishes with these flavorful aonori flakes! A popular seasoning in Japan, these flavorful seaweed flakes are made with 100% aonori without any food additives. Aonori is a green algae containing plenty of fiber, carotene, minerals, and vitamins. It exhibits a milder and less bitter flavor than aosa, which is a similar type of seaweed vastly used in snacks and processed foods.

Aonori (Seaweed Flakes), 0.17 oz

Dried Suji Aonori, 0.24 oz — Umami Insider

Spices/Flavorings — Umami Insider

Sushi Essentials — Umami Insider

Nigari, a concentrated salt solution, has traditionally been used for coagulating soy milk to make tofu in Japan. Nigari (Natural Tofu Coagulant) - Muroto Deep Sea Water Bittern is unique in the way which it’s made from deep sea water sourced from 374 meters below sea level, offshore from the Muroto Horn in Kochi Prefecture.

Nigari (Natural Tofu Coagulant) - Muroto Deep Sea Water Bittern, 3.33 floz

Sushi Essentials — Umami Insider

Seaweed — Umami Insider

Tsukudani is a traditional Japanese condiment made with fish, meat, seaweed, or vegetables simmered in several kinds of Japanese seasonings—typically with soy sauce and mirin. It is umami-loaded with an intensely sweet and savory flavor, which makes it a versatile accompaniment and seasoning for various dishes. Oiso’s Nori Seaweed Paste is a type of tsukudani made with two varieties of nori seaweed harvested in Japan.

Oiso Nori Seaweed Paste (Tsukudani), 4.93 oz

Composed of sushi rice, your choice of toppings, and nori seaweed, temaki (hand roll) sushi is a staple home party dish in Japan, and it’s now a

Roasted Nori Seaweed for Hand Roll Sushi, 20 Sheets (1.05 oz)