{"id":579,"date":"2025-09-09T22:31:16","date_gmt":"2025-09-09T20:31:16","guid":{"rendered":"https:\/\/kaiseki.blog\/?p=579"},"modified":"2025-10-23T08:58:05","modified_gmt":"2025-10-23T06:58:05","slug":"lalgue-nori-dix-facons-de-la-preparer","status":"publish","type":"post","link":"https:\/\/kaiseki.blog\/index.php\/2025\/09\/09\/lalgue-nori-dix-facons-de-la-preparer\/","title":{"rendered":"L&rsquo;algue nori : dix fa\u00e7ons de la pr\u00e9parer"},"content":{"rendered":"\n<figure class=\"wp-block-image size-large is-resized\"><img loading=\"lazy\" decoding=\"async\" width=\"1024\" height=\"886\" src=\"http:\/\/kaiseki.blog\/wp-content\/uploads\/2025\/08\/497AB9F3-6016-4B55-AA66-7FE626926BD2-1024x886.jpg\" alt=\"\" class=\"wp-image-353\" style=\"width:280px;height:auto\" srcset=\"https:\/\/kaiseki.blog\/wp-content\/uploads\/2025\/08\/497AB9F3-6016-4B55-AA66-7FE626926BD2-1024x886.jpg 1024w, https:\/\/kaiseki.blog\/wp-content\/uploads\/2025\/08\/497AB9F3-6016-4B55-AA66-7FE626926BD2-300x260.jpg 300w, https:\/\/kaiseki.blog\/wp-content\/uploads\/2025\/08\/497AB9F3-6016-4B55-AA66-7FE626926BD2-768x665.jpg 768w, https:\/\/kaiseki.blog\/wp-content\/uploads\/2025\/08\/497AB9F3-6016-4B55-AA66-7FE626926BD2-1536x1329.jpg 1536w, https:\/\/kaiseki.blog\/wp-content\/uploads\/2025\/08\/497AB9F3-6016-4B55-AA66-7FE626926BD2-1320x1142.jpg 1320w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><\/figure>\n\n\n\n<p><a href=\"https:\/\/bookvillage.app\/auteur-elisabeth%20paul-takeuchi\">Elisabeth TAKEUCHI<\/a><\/p>\n\n\n\n<p><br><br><strong><a href=\"https:\/\/www.bimishido.fr\/sushipourlasante\">\u30d2\u30b5\u306e\u7a7a\u9593<\/a>\u300c\u61d0\u77f3\u300d\u306e\u30aa\u30fc\u30d7\u30f3\u30ad\u30c3\u30c1\u30f3\u306b\u306f\u3001\u8efd\u3084\u304b\u306a\u53e4\u3044\u6728\u7bb1\u2015\u2015\u304b\u3064\u3066\u306f\u7dd1\u8336\u306e\u5bb9\u308c\u7269\u3067\u3042\u3063\u305f\u3082\u306e\u2015\u2015\u304c\u3001\u30ab\u30a6\u30f3\u30bf\u30fc\u306e\u4e0a\u306b\u5802\u3005\u3068\u7f6e\u304b\u308c\u3066\u3044\u308b\u3002<\/strong><br>\u305d\u306e\u5c0f\u7bb1\u306e\u4e2d\u306b\u306f\u3001\u3042\u3089\u304b\u3058\u3081\u88c1\u305f\u308c\u305f\u6d77\u82d4\u306e\u8449\u304c\u5927\u5207\u306b\u53ce\u3081\u3089\u308c\u3066\u304a\u308a\u3001\u5bff\u53f8\u5dfb\u304d\u3092\u5dfb\u304f\u305f\u3081\u3001\u3044\u3064\u3067\u3082\u4f7f\u3048\u308b\u3088\u3046\u306b\u3068\u6599\u7406\u4eba\u306e\u624b\u306b\u3088\u3063\u3066\u5b88\u3089\u308c\u3066\u3044\u308b\u3002\u305d\u308c\u3089\u3053\u305d\u3001\u30d2\u30c3\u30b5\u3092\u540d\u58f0\u3078\u3068\u5c0e\u3044\u305f\u5bff\u53f8\u306e\u6e90\u3067\u3042\u308b\u3002<br>\u6307\u5148\u3072\u3068\u3064\u3067\u84cb\u3092\u62bc\u3057\u4e0a\u3052\u308b\u3068\u3001\u8276\u3092\u5e2f\u3073\u305f\u6fc3\u7dd1\u306e\u5e2f\u304c\u6570\u679a\u3001\u7d19\u7247\u306e\u3054\u3068\u304f\u73fe\u308c\u308b\u3002\u7c73\u3068\u69d8\u3005\u306a\u98df\u6750\u3068\u3092\u6d77\u82d4\u3068\u91cd\u306d\u5408\u308f\u305b\u308b\u3053\u3068\u3067\u3001\u6599\u7406\u4eba\u306e\u8c4a\u304b\u306a\u60f3\u50cf\u529b\u306f\u3001\u305f\u3061\u307e\u3061\u98df\u306e\u5275\u9020\u3078\u3068\u5f62\u3092\u6210\u3057\u59cb\u3081\u308b\u3002<br>\u30d2\u30c3\u30b5\u304c\u7528\u3044\u308b\u306e\u306f\u4e09\u7a2e\u306e\u6d77\u82d4\u2015\u2015\u713c\u304d\u6d77\u82d4\u306e\u7dd1\u3001\u4e7e\u71e5\u6d77\u82d4\u306e\u7d2b\u3084\u9ed2\u3001\u5473\u4ed8\u3051\u6d77\u82d4\u306e\u6f06\u9ed2\u306e\u8276\u2015\u2015\u3067\u3042\u308b\u3002\u5f7c\u306f\u305d\u306e\u3068\u308d\u3051\u308b\u3088\u3046\u306a\u820c\u89e6\u308a\u3001\u7e4a\u7d30\u3055\u3001\u8efd\u5feb\u306a\u6b6f\u3054\u305f\u3048\u3001\u307b\u306e\u304b\u306a\u7518\u307f\u3001\u305d\u3057\u3066\u6f6e\u306e\u9999\u3068\u8349\u6728\u306e\u8abf\u3079\u304c\u4ea4\u932f\u3059\u308b\u98a8\u5473\u3092\u6df1\u304f\u611b\u3057\u3066\u3044\u308b\u3002<br>\u8a00\u3046\u307e\u3067\u3082\u306a\u304f\u3001\u4e0a\u8cea\u306a\u30b9\u30b5\u30d3\u30ce\u30ea\uff08<em>Porphyra tenera<\/em>\uff09\u306f\u3001\u56fd\u5916\u306b\u307b\u3068\u3093\u3069\u6d41\u901a\u3057\u306a\u3044\u8d05\u6ca2\u54c1\u3067\u3042\u308b\u3002<br>\u6700\u3082\u540d\u9ad8\u3044\u7523\u5730\u306f\u6771\u4eac\u3001\u5e83\u5cf6\u3001\u795e\u5948\u5ddd\u3067\u3042\u308b\u3002<br>\u3068\u308a\u308f\u3051\u6c5f\u6238\u306e\u6d45\u8349\u306b\u304a\u3044\u3066\u306f\u3001\u548c\u7d19\u88fd\u9020\u306e\u6280\u6cd5\u304c\u78ba\u7acb\u3055\u308c\u3001\u3055\u3089\u306b\u540c\u3058\u539f\u7406\u3092\u5fdc\u7528\u3057\u3066\u3001\u4e00\u679a21\u00d719\u30bb\u30f3\u30c1\u306e\u98df\u7528\u306e\u300c\u7d19\u300d\u304c\u767a\u660e\u3055\u308c\u305f\u306e\u3067\u3042\u308b\u3002<br>\u3053\u306e\u88fd\u6cd5\u306f\u3084\u304c\u3066\u4e2d\u56fd\u306b\u4f1d\u308f\u308a\u3001\u4eca\u65e5\u3067\u306f\u4e2d\u56fd\u304c\u4e16\u754c\u6700\u5927\u306e\u751f\u7523\u56fd\u3068\u306a\u308a\u3001\u307e\u305f\u97d3\u56fd\u306b\u3082\u5e83\u307e\u3063\u305f\u3002<br>\u3057\u304b\u3057\u3001\u771f\u306b\u5c0a\u3070\u308c\u308b\u306e\u306f\u3001\u3084\u306f\u308a\u65e5\u672c\u306e\u6d77\u82d4\u306b\u307b\u304b\u306a\u3089\u306a\u3044\u3002<br><a href=\"https:\/\/www.bimishido.fr\/sushipourlasante\"><\/a><a href=\"https:\/\/bookvillage.app\/auteur-elisabeth%20paul-takeuchi\">Elisabeth TAKEUCHI<\/a><br><\/p>\n\n\n\n<p><\/p>\n","protected":false},"excerpt":{"rendered":"<p>\u30ce\u30ea\u3068\u62b9\u8336\u306f\u76f8\u6027\u304c\u826f\u3044<\/p>\n","protected":false},"author":2,"featured_media":869,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[6,13],"tags":[67,68,44,141,66],"class_list":["post-579","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-featured","category-13","tag-algue","tag-elisabeth-takeuchi","tag-hisayuki-takeuchi","tag-maccha","tag-nori"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>L&#039;algue nori : dix fa\u00e7ons de la pr\u00e9parer - Kaiseki.blog\u306b\u3088\u3046\u3053\u305d\ud83e\udd17<\/title>\n<meta name=\"description\" content=\"Dans la cuisine ouverte de la Maison Kaiseki de Hissa tr\u00f4ne sur le comptoir une ancienne bo\u00eete en bois l\u00e9ger \u2014 autrefois destin\u00e9e \u00e0 contenir du th\u00e9 vert.\u00c0 l\u2019int\u00e9rieur de ce petit coffret sont soigneusement conserv\u00e9es des feuilles de nori d\u00e9j\u00e0 d\u00e9coup\u00e9es, pr\u00eates \u00e0 \u00eatre utilis\u00e9es pour rouler les sushi-maki, source de la renomm\u00e9e du chef.D\u2019un simple geste de l\u2019index, le couvercle s\u2019ouvre, laissant appara\u00eetre quelques bandes d\u2019un vert sombre et brillant, semblables \u00e0 des feuilles de papier. En assemblant le riz et toutes sortes d\u2019ingr\u00e9dients avec le nori, l\u2019imagination gourmande du chef prend imm\u00e9diatement forme et devient cr\u00e9ation culinaire.Hissa utilise trois types de nori \u2014 grill\u00e9 vert, s\u00e9ch\u00e9 violet ou noir, et assaisonn\u00e9 noir brillant. Il appr\u00e9cie leur fondant, leur finesse, leur croquant l\u00e9ger, la subtile douceur, et l\u2019harmonie des saveurs iod\u00e9es et v\u00e9g\u00e9tales.Il va sans dire qu\u2019une Porphyra tenera de grande qualit\u00e9 reste un produit de luxe, rarement export\u00e9 \u00e0 l\u2019\u00e9tranger.Les r\u00e9gions les plus r\u00e9put\u00e9es sont Tokyo, Hiroshima et Kanagawa.C\u2019est \u00e0 Edo, pr\u00e9cis\u00e9ment dans le quartier d\u2019Asakusa, que les techniques de fabrication du washi (papier japonais) ont \u00e9t\u00e9 perfectionn\u00e9es. Sur les m\u00eames principes, y fut \u00e9galement invent\u00e9e une feuille comestible de 21 \u00d7 19 cm.Cette technique s\u2019est ensuite diffus\u00e9e en Chine, aujourd\u2019hui premier producteur mondial, ainsi qu\u2019en Cor\u00e9e.Pourtant, les feuilles de nori japonaises restent celles qui sont v\u00e9ritablement admir\u00e9es et respect\u00e9es.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/kaiseki.blog\/index.php\/2025\/09\/09\/lalgue-nori-dix-facons-de-la-preparer\/\" \/>\n<meta property=\"og:locale\" content=\"fr_FR\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"L&#039;algue nori : dix fa\u00e7ons de la pr\u00e9parer - Kaiseki.blog\u306b\u3088\u3046\u3053\u305d\ud83e\udd17\" \/>\n<meta property=\"og:description\" content=\"Dans la cuisine ouverte de la Maison Kaiseki de Hissa tr\u00f4ne sur le comptoir une ancienne bo\u00eete en bois l\u00e9ger \u2014 autrefois destin\u00e9e \u00e0 contenir du th\u00e9 vert.\u00c0 l\u2019int\u00e9rieur de ce petit coffret sont soigneusement conserv\u00e9es des feuilles de nori d\u00e9j\u00e0 d\u00e9coup\u00e9es, pr\u00eates \u00e0 \u00eatre utilis\u00e9es pour rouler les sushi-maki, source de la renomm\u00e9e du chef.D\u2019un simple geste de l\u2019index, le couvercle s\u2019ouvre, laissant appara\u00eetre quelques bandes d\u2019un vert sombre et brillant, semblables \u00e0 des feuilles de papier. En assemblant le riz et toutes sortes d\u2019ingr\u00e9dients avec le nori, l\u2019imagination gourmande du chef prend imm\u00e9diatement forme et devient cr\u00e9ation culinaire.Hissa utilise trois types de nori \u2014 grill\u00e9 vert, s\u00e9ch\u00e9 violet ou noir, et assaisonn\u00e9 noir brillant. Il appr\u00e9cie leur fondant, leur finesse, leur croquant l\u00e9ger, la subtile douceur, et l\u2019harmonie des saveurs iod\u00e9es et v\u00e9g\u00e9tales.Il va sans dire qu\u2019une Porphyra tenera de grande qualit\u00e9 reste un produit de luxe, rarement export\u00e9 \u00e0 l\u2019\u00e9tranger.Les r\u00e9gions les plus r\u00e9put\u00e9es sont Tokyo, Hiroshima et Kanagawa.C\u2019est \u00e0 Edo, pr\u00e9cis\u00e9ment dans le quartier d\u2019Asakusa, que les techniques de fabrication du washi (papier japonais) ont \u00e9t\u00e9 perfectionn\u00e9es. Sur les m\u00eames principes, y fut \u00e9galement invent\u00e9e une feuille comestible de 21 \u00d7 19 cm.Cette technique s\u2019est ensuite diffus\u00e9e en Chine, aujourd\u2019hui premier producteur mondial, ainsi qu\u2019en Cor\u00e9e.Pourtant, les feuilles de nori japonaises restent celles qui sont v\u00e9ritablement admir\u00e9es et respect\u00e9es.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/kaiseki.blog\/index.php\/2025\/09\/09\/lalgue-nori-dix-facons-de-la-preparer\/\" \/>\n<meta property=\"og:site_name\" content=\"Kaiseki.blog\u306b\u3088\u3046\u3053\u305d\ud83e\udd17\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/share\/1BcNqWLDjd\/?mibextid=wwXIfr\" \/>\n<meta property=\"article:published_time\" content=\"2025-09-09T20:31:16+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-10-23T06:58:05+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/kaiseki.blog\/wp-content\/uploads\/2025\/10\/415A0063.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"800\" \/>\n\t<meta property=\"og:image:height\" content=\"533\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Hisayuki Takeuchi\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@Takeuchi_Hisa\" \/>\n<meta name=\"twitter:label1\" content=\"\u00c9crit par\" \/>\n\t<meta name=\"twitter:data1\" content=\"Hisayuki Takeuchi\" \/>\n\t<meta name=\"twitter:label2\" content=\"Dur\u00e9e de lecture estim\u00e9e\" \/>\n\t<meta name=\"twitter:data2\" content=\"1 minute\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/\"},\"author\":{\"name\":\"Hisayuki Takeuchi\",\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/#\\\/schema\\\/person\\\/746a216fa6b7226c5a9c5c9c24b35e42\"},\"headline\":\"L&rsquo;algue nori : dix fa\u00e7ons de la pr\u00e9parer\",\"datePublished\":\"2025-09-09T20:31:16+00:00\",\"dateModified\":\"2025-10-23T06:58:05+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/\"},\"wordCount\":16,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/kaiseki.blog\\\/wp-content\\\/uploads\\\/2025\\\/10\\\/415A0063.jpg\",\"keywords\":[\"algue\",\"elisabeth takeuchi\",\"hissa\",\"maccha\",\"nori\"],\"articleSection\":[\"\u30e1\u30c7\u30a3\u30a2\",\"\u672c\"],\"inLanguage\":\"fr-FR\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/\",\"url\":\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/\",\"name\":\"L'algue nori : dix fa\u00e7ons de la pr\u00e9parer - Kaiseki.blog\u306b\u3088\u3046\u3053\u305d\ud83e\udd17\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/kaiseki.blog\\\/index.php\\\/2025\\\/09\\\/09\\\/lalgue-nori-dix-facons-de-la-preparer\\\/#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/kaiseki.blog\\\/wp-content\\\/uploads\\\/2025\\\/10\\\/415A0063.jpg\",\"datePublished\":\"2025-09-09T20:31:16+00:00\",\"dateModified\":\"2025-10-23T06:58:05+00:00\",\"description\":\"Dans la cuisine ouverte de la Maison Kaiseki de Hissa tr\u00f4ne sur le comptoir une ancienne bo\u00eete en bois l\u00e9ger \u2014 autrefois destin\u00e9e \u00e0 contenir du th\u00e9 vert.\u00c0 l\u2019int\u00e9rieur de ce petit coffret sont soigneusement conserv\u00e9es des feuilles de nori d\u00e9j\u00e0 d\u00e9coup\u00e9es, pr\u00eates \u00e0 \u00eatre utilis\u00e9es pour rouler les sushi-maki, source de la renomm\u00e9e du chef.D\u2019un simple geste de l\u2019index, le couvercle s\u2019ouvre, laissant appara\u00eetre quelques bandes d\u2019un vert sombre et brillant, semblables \u00e0 des feuilles de papier. 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