Norikuro Nori Paste with Yuzukosho 360g
Norikuro Nori Paste with Yuzukosho 360g
This delicious nori paste is an exclusive product known for its sweetness and full-bodied aroma, as well as boasting a host of nutrients.
The seaweed for Norikuro is harvested from the Ariake Sea in the cold winter months, with very little making its way onto the market - only the nori from the first two harvests is used in order to ensure optimum quality and flavour. It is then combined with Yuzu koshu (also found on our website) to give it a slight spiciness and a clean citrus finish.
The fresh fragrance of the sea and its Yuzu tang make Norikuro perfect for rice, seafood and vegetable dishes, soups, pasta and much more. With its sweet, spicy, salty and zesty flavour, it's destined to become a culinary favourite.
Salmon with Norikuro
350g Salmon fillet
120cc extra virgin olive oil
1 clove garlic
10g each of dill, chervil and continental parsley
Genoa Sauce:
80g basil
50g roasted pine nut
1 clove garlic
salt and pepper to taste
30g parmesan cheese
200g norikuro seaweed paste
50g konbu
small amount of olive oil and shiso powder
20g onion
10g each of red and yellow bell pepper
Mix norikosho paste with shiso kombu and olive oil, cut salmon into 70g pieces, make genoa sauce. mix olive oil herbs chopped garlic and black pepper and marinade salmon for 4 hours. Preheat room temperate salmon to preheated oven, when half cooked pour marinade over salmond. Remove Salmon from oven and brush Norikuro over salmon and dress with rest of marinade. Garnish with finely chopped bell peppers and onion.
Recipe for Seafood with Norikuro
25 Blue swimmer crabs
25 prawns
25 scallops
25 little octopus
5 cloves garlic
a little red pepper
60g Norikuro
15 cherry tomatoes
150cc olive oil
To prepare: Marinate seafood overnight with Norikuro. Heat skillet and saute garlic and red pepper and then add seafoood. Dish with asparagus and fried tomatoes.