These are the popular and best nori for sushi brands used by the Japanese community at home, restaurants, and by you (unless you click away to shop for a kitty mansion instead, that is seriously a thing).
I started this blog because I got tired of reading such basic mistakes and dumb articles referencing Thailand or China when mentioning anything Japanese cuz “Asia.” Like, *waves hand over map,* it’s that region with all those orientals (and “it’s all the same to me”). Well, it may be for some, but if you are here reading this, I know you are interested in content that is all specifically about Japanese food and culture.
If you are shopping for a Japanese nori (seaweed) for sushi, this is your one-stop-shop for all the brands and places you can purchase online (I may be an Amazon Affiliate, and I may receive a commission, but I have listed every one of their competitors, 10+ of them in this post).
I do not stack the odds in my favor over a buck, and doing legit content comes first.
Types of Seaweed Used
What kind of seaweed is used in nori: it is made from a species of red algae, laver sheets (Porphyra).
50 to 80% of the world’s oxygen supply is from marine algae
– CNBC, Why Demand For Seaweed Is About To Boom
If you are interested in learning the other types of seaweed used from laver, kelp, to tengusa, I suggest you watch the YouTube video “Seaweed in Japan, Japanology” by NHK World which always does great content (I love every episode they put out).
If you are going to be doing sushi, I will not be like a Jaron type generically saying “seaweed,” and I will say nori (海苔) specifically because it is a Japanese word and sushi is Japanese.
Some dudes can’t even get “wakame” right, yet the “self-proclaimed expert” cites wakami (incorrect spelling).
How is Japanese Nori Produced
Takaokaya: “Harvested in the ocean without any additives, Nori is produced in a rack drying process similar to paper making. It is most commonly used to wrap sushi and onigiri rice balls or cut in thin strips and used as garnish.”
– Takaokaya USA, Inc.
The Quality of Japanese Nori
The vast majority of these Japanese brands are typically organic, non-GMO, have no preservatives, and are vegan. Although, Japanese brands consider these characteristics too obvious or an inherent quality (the full article on the quality of Japanese ingredients). Although, surprise, surprise, seaweed is vegan.
A “product of Japan” will reflect the centuries of experience producing nori, whereas American brands are often all about marketing. These marketing brands source ingredients/products from Asia, like China, package, and apply all of their marketing buzzwords: “organic, raw, vegan, non-GMO, cruelty-free, paleo, kosher, all-natural, etc.” (they would add it to water).
Brands like Earth Circle Organics out of Las Vegas, Nevada “are an importer and international distributor” of seaweed sheets from China (zaicai 紫菜).
Nagai Nori
“Nagai Nori was established in 1947, and have been manufacturing and selling seaweeds since then. Our head office and two factories are in Toyohashi, Aichi.
We have acquired ISO9001 in 2003 for the higher quality and safety. We also acquired Halal certificate for roasted seaweed from Nippon Asia Halal Association last year and we are planning to spread Japanese seaweed to the world.”
– Nagai Nori Co. Ltd.
Yamamotoyama
Yamamotoyama: “Pomona, California is home to our state-of-the art, SQF (Safety Quality Food) Institute accredited U.S. production facility. We are certified with the Quality Assurance International (QAI) Organic Certification and KOF-K, kosher-certified, and institute the highest level of HACCP (Hazard Analysis and Critical Control Points) and GMP (Good Manufacturing Practice) standards and certifications.”
– Yamamotoyama
Types of Dried Japanese Nori (Seaweed)
- Ajitsuke nori: seasoned dried seaweed (I used to eat this as a kid).
- Kansou/yaki nori: dried/toasted seaweed sheets.
- Kizami nori: shredded dried seaweed used as a topping.
Sushi Nori Uses (Sheets to Half Cut)
If you are specifically looking for the best nori for handrolls, product wise, you will want to purchase half cut to make the process a whole lot easier.
If you watch sushi chefs, the will fold a full sheet, then run their blade down the middle to cut it in half.
Sheets are used for all sorts of sushi and are cut up into sizes for rolls, gunkan, onigiri, to handrolls.
- Sushi nori: full/half sheets are used for rolls, but can be cut down for gunkan (6 strips).
- Temaki nori: sheets are half cut for temaki (handrolls) and hosomaki (single item).
- Anything: you can use this product for anything and it does not have to be sushi, such as with shoyu ramen.
The Best Japanese Sushi Nori Brands
The United States is approximately 247 years old, yet Japan is several thousand years old, and in that time, for upwards of 1,200 years, the country was pescatarian to vegetarian. So nori and vegan to vegetarian ingredients are something Japan has centuries of experience producing.
- Hime Brand (JFC) / jfc.com
- Kaneyama / kaneyamausa.com
- Miyako (MTC) / nymtc.com
- Nagai / nagainori.co.jp
- Shirakiku (Wismettac) / wismettacusa.com
- Takaokaya / takaokayausa.com
- Tokyo Nori / minghongfood.com
- Urashima / urashima.co.jp
- Yamamoto / yamamoto-noriten.co.jp
- Yamamotoyama / yamamotoyama.com
Japanese Sushi Nori Grades
The larger brands have “nori grades,” but nowhere do they stipulate, differentiate, or define the grades. You will not find that information throughout their website or through retailers, so I plan on contacting them directly to see if I can get that cleared up (just do not bet on it).
UPDATE: what amazing customer service because Yamamotoyama responded quickly and with a very thorough response:
“Our Original Nori comes from the waters off of China, and is our most basic grade of nori. Our Silver and Gold Nori comes from the waters off of the coasts of Korea and is a slightly higher grade of nori than our Original; and our Special Reserve is sourced from the waters off of Japan and is also our highest grade of nori.”
– Yamamotoyama
When it comes to the best nori for sushi, please be aware that Japanese (nori) and Korean (gim) seaweed products are not the same. The way the seaweed is processed to the flavoring may differ such as being seasoned with sesame/olive oil and salt (sesame oil is used heavily in Korean cuisine such as with kimbap).
Korean sushi is not the same as Japanese sushi which makes it distinctively Korean, along with the seaweed being a little more coarse and not so dense (I like the coarseness, it feels more natural, or “rustic”). A Japanese seaweed will typically be very smooth and have a sheen to it.
Going direct through Yamamotoyama you will pay more although on Amazon, their Ariake (Japanese) nori is only $5.97 vs. the $11.00 price on their website.
Japanese Sushi Nori Products
The top sushi nori brands by popularity and availability are Nagai, Takaokaya, and Yamamotoyama (the latter has the BEST customer service and the other two really do not have customer service). There are also various grades usually categorized by color (blue, red, silver, to gold).
The various grades of nori is based on where the product was sourced from, China, Korea, to Japan.
Oishii-Desu is supported by all of you, and I sometimes earn a commission when you click through the affiliate links on this site at not cost to you.
| BRAND | PRODUCT/PRICE |
|---|---|
| Hime Brand | • Hime Seaweed Sushi Nori 10 Sheets, 1.0 oz $6.95/Amazon 10 Sheets, 1.0 oz $5.49/Safeway |
| Kaneyama | • Nori Gold Plus Half 100 (50 sheets) $12.95/Kaneyama |
| Kaneyama | • Premium Gold (Black) Full 50 sheets, 4.4 oz $10.95/Kaneyama Full 50 sheets, 4.4 oz $27.40/Walmart |
| Miyako | • Tokusen Sushi Nori 10 Sheets, .75 oz $5.20/MTCKitchen 10 Sheets, .75 oz $5.59/Sayweee 10 Sheets, .75 oz $5.95/YamaSeafood 10 Sheets, .75 oz $4.99/YamiBuy |
| Nagai | • 100% Product of Japan 10 Sheets $6.99/Amazon |
| Nagai | • Deluxe 100 sheet $21.99/Walmart |
| Nagai | • Sushi Nori (Red) Roasted Seaweed 10 sheets, 1.0 oz (Pack of 12) $62.96/Amazon 10 sheets, 1.0 oz $5.10/Japancentre |
| Nagai | • Roasted Nori Seaweed 5 sheets, 0.52 oz $9.20/Umami Insider |
| Shirakiku | • Yaki Nori Gold Full 50 Sheets, 4.05 oz $11.99/YamiBuy |
| Shirakiku | • Sushi Nori Roasted Seaweed 50 Sheets, 3.75 oz $13.81/Amazon |
| Takaokaya | • Miyabi High Grade Roasted Sushi Nori 10 Sheets $11.50/MTCKitchen 10 Sheets $11.95/YamaSeafood |
| Takaokaya | • Tokusen (“Specialty”) Roasted 50 count, 3.7 oz (Pack of 2) $49.99/Amazon 10 count, .75 oz (Pack of 3) $10.15/Amazon |
| Takaokaya | • Sushihane Value Pack (Purple) 30 sheets, 2.25 oz $10.00/Takaokaya 30 sheets, 2.25 oz $12.99/Amazon 30 sheets, 2.25 oz $11.98/GohanMarket |
| Takaokaya | • Hatsuzumi temaki (half cut) 20 sheet $5.00/Takaokaya • Premium toasted nori “Ariake” 10 sheets $5.00/Takaokaya • Premium toasted nori “Setouchi” 10 Sheets $4.00/Takaokaya • Sushihane Premium 10 sheet $5.00/Takaokaya |
| Tokyo Nori | • Medium Roasted 50 Sheets, 4.4 oz N/A |
| Urashima | • Hanedashi Sushi Nori Seaweed 10 Sheets, 1.0 oz $3.10/MTCKitchen |
| Urashima | • Temaki Tatsujin Sushi Nori Seaweed Half Cut 10 Sheets, .37 oz $4.00/MTCKitchen |
| Yama moto | • Premium Nori Seaweed 10 Sheets Made in Japan $13.85/JapaneseTaste |
| Yama moto yama | • Special Reserve: 10 Sheets, .88 oz $11.00/YMY 10 Sheets, .88 oz $8.89/Amazon |
| Yama moto yama | • Original: 10 Sheets, .88 oz $7–$12/YMY |
| Yama moto yama | • Gold: 10 Sheets, .88 oz $9.00/YMY |
| Yama moto yama | • Silver: 10 Sheets, .88 oz $8.00/YMY |
| Yama moto yama | • Red: 100 Sheets, 4.4 oz $24.03/Amazon |
EDIT (6/16/22): I Just Realized I Should Add This (Soy Wrapper)
Non-GMO soybean protein, non-GMO soy flour, to organic rice syrup, for “you people” (I’m joking, this product has a wide range of appeal).
| BRAND | PRODUCT/PRICE |
|---|---|
| Yama moto yama | • Sushi Soy Wrapper, Original 20 Count, 2.8 Ounce Bag $14.89/Amazon |
| Yama moto yama | • Sushi Party Soy Wrapper, Sesame 20 Count, 2.8 Ounce Bag $13.69/Amazon |
| Yama moto yama | • Soy Wrapper, Pink 20 Count, 2.8 Ounce Bag $11.76/Amazon |
Kathleen Mary Drew-Baker
Kathleen Baker is hailed as the “Mother of the Sea” in Japan, and a statue in her memory, along with the “Drew festival,” are all dedicated to celebrate her every April 14th.
“The celebration takes place in the city of Uto, Kumamoto, where revellers come together at a memorial erected in Drew-Baker’s honour in 1963. The monument is decked in flower garlands and overlooks the Ariake Sea.”
– University of Manchester: ‘Mother of the Sea’ – How Kathleen Drew-Baker saved sushi.
In between you buying nori, you can also read about Kathleen Mary Dew-Baker, the Brit who saved the Japanese seaweed industry after World War II even though she had never been to Japan.
Algae icons created by Nhor Phai – Flaticon
