Yaki sushi nori is considered the "soul of sushi". Advanced sushi artisans are almost exacting in their choice of ingredients, and yaki sushi nori is no exception. In the industry, according to the different quality of yaki sushi nori, it can be divided into several levels, then, how is its grade evaluated?
In the laver industry, dry laver and yaki sushi nori have A complete set of grading standards, usually divided into A class, B class, C class, D class, E class 5 levels, where A is the highest level, E is the low level, so, about the grading is what standard? There is a set of rules to follow.
The grade evaluation of yaki sushi nori is mainly based on its raw material origin, appearance, umami taste, and taste. In addition, there are also many aspects such as observing whether there are miscellaneous algae and holes and comprehensively considering the quality of yaki sushi nori.
The grade of yaki sushi nori is mainly based on the batch and appearance of the laver collection. The more the batch is collected, the more fresh and tender the taste, the appearance is smooth and smooth, and the processing is proper. It is generally a good grade. This is determined by the characteristics of laver, the earlier the harvest batch of laver, the more tender the product, which contains more umami and nutritional elements, the later the batch, the higher the dietary fiber content, the older the taste, the less umami.
Therefore, the identification of yaki sushi nori grade depends on the batch of harvest, taste, and umami, etc. At the same time, it also depends on whether the grade has too many holes and miscellaneous algae, its processing technology is excellent, whether there is shrinkage, whether the four sides are complete, etc.