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  • Updated On 22/05/2019 · Edited By Takosa Food
  • nori in china

    There are many species of edible seaweed in China. At the very beginning, only Porphyra haitanensis [壇紫菜] originally farmed in the coastal provinces of Southern China. And Japanese companies started introducing and farming some kinds of Japanese seaweed into Northern China since 1970s to fill the needs from Japan market.

    Nori comes from Japanese word [のり], standing for a particular group of edible seaweeds, the commonest one is Pyropia yezoensis [スサビノリ] which being used as sushi wrapper after shaping and roasting ([焼き]:Yaki).

    95% of China nori are farmed inside Jiangsu Province [江蘇] through Racks and Semi-Floating Raft methods. 5% comes from Shandong Province [山東] newly farming through Full Floating Raft. Entire farming flow almost covers whole year round. Annual capacity all over China is about Six billion standard sheets (including both in and out of trade fair).

    It takes twice processing to make raw nori material into sushi nori. First, shaping and drying, then bidding on the trade fair; Second, roasting and packaging. According to the official guide, China nori can be totally sorted to 6 quality grades, and Top 4 (A/B/C/D) is considered being appropriate for catering purpose while the rest 2 (E/F) only for special use (e.g. feeding fish).

    Based on globally fast growing of Japanese restaurants (Report 2017), today China has become the largest production areas for economic seaweeds in the world and exported to more than 60 countries and areas. Japanese expert holds that Japan and South Korea have done their best on the scale of seaweed farming, however China still have tons of potentials to expand.

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