Brand's products ARTISAN MOMOFUKU

Nori seaweed is a traditional Japanese food, often eaten for breakfast with seasoned natto or wrapped around onigiri. However, this represents only a tiny fraction of the world of nori. Our tables are becoming increasingly global, and a multitude of ingredients are being explored for their various possibilities. Nori is no exception. We want to reveal the full potential of nori and transform it into a versatile ingredient that can be used in a variety of contexts and occasions.

Nori has been part of Japanese cuisine for over a thousand years. It was once a precious product traded among aristocrats. Throughout its rich history, this precious product has become accessible to the general public, leading to changes in how it is consumed, manufactured, sold, and shared. We want to respect this cultural context, but also evolve with the times and create new values. It's not just about protecting tradition, but also embracing change. Nori seaweed is at its peak in winter, harvested from November to December, and is known as “new nori” for its soft texture and rich aroma.

Nori seaweed offered here is of the highest quality, carefully selected for its thickness and texture so that it is suitable for a variety of uses, such as onigiri, futomaki, temaki, hosomaki, or cut into thin strips (kizami) for salads and rice bowls. As nori is a natural product, its taste can vary, even within the same batch or from the same producer. This is why it is essential to have a trained eye. Our expert artisans at Momofuku personally participate in auctions to select the most flavorful nori.

Nori seaweed is considered a gift from the sea, a blessing from nature. Nori has become a staple on our tables and supermarket shelves, but one day, this familiarity may no longer be guaranteed due to climate change and the decline in the quantity and quality available at harvest. Producers are becoming fewer and fewer, and our marine ecosystems are changing. Consumers' knowledge of nori is gradually fading.