Package	50 sheets/bag or 100 sheet per bag, the carton size can be customized Normal package or customized package
Cutting size order	half size, 6 cuts, 6+1 cuts, 7 cuts
Ingredient	Nori and oil.
GMO	All used ingredients are non-GMO or non-GMO by IP based upon suppliers certificates.
Shelf life	24 months
Country of Origin	China
Storage condition	stored in a cool, dry place away from direct sunlight. Because seaweed easily absorbs moisture and softens, it must be eaten as soon as possible after opening.

Introduction

Sushi nori also to be called roasted seaweed, is the core ingredient for making Japanese sushi and rice balls at home or restaurant. It is usually baked and processed from a natural seaweed called spotted seaweed.

Nutritional value

Sushi Nori is low in calories and high in nutrition. Rich in carbohydrates crude protein , vitamins A, B, C, iodine, phosphorus, calcium and other supplements, it is well-accepted healthy food.

Microbiological data

Total bacterial count: ≤30000 cfu/g

Coliforms: ≤30 MPN/100g

Yeast and Mold: ≤300 cfu/g

Heavy metal

Arsenic Inorganic: ＜1.5mg/kg

Lead: ＜1.0mg/kg

PCBS: ＜2.0mg/kg

Mercury: ＜0.5mg/kg

According to the harvest time of sushi nori raw materials, our sushi nori is divided into four grades: A.B.C.D and so on. The higher the grade, the more earlier the raw material harvest, the higher the price, the better the taste.

Grade A: dark green, and the surface is smooth and shiny. tastes good, very tender and has a strong smell of seaweed,but easy broken.
Grade B: The taste is tender, but it will be worse than grade A .The surface is slightly rough, the taste is slightly worse than grade A, and there will be some slight holes on the surface.When making sushi, it is easier to operate than grade A.The color is green ,not as dark as Grade A. It will a little crispy .
Grade C: color and taste is close to grade B. the surface is rough and has holes.But when chef make sushi ,it will not break
Grade D: The surface is rough and dull,There are many small holes on the surface.The taste is not good ,but color is close to Grade C,when chef make sushi ,it will not break. It is most cost -effective