✔️High quality "gold" with a smooth surface ✔️No soaking or tearing while rolling ✔️Mild and nutty taste with a fine sweetness ✔️Best properties for your sushi at home
More than 10 years of rice and rice cooker experts!
Our story of Reishunger begins in Bremen in the summer of 2010. "Starting a business - that would be something" were thoughts that popped up here and there in our student life, but always petered out due to a lack of seriousness and business ideas.
A question should eventually change that: Why did the most popular food in the world taste like cardboard with salt to us in Germany - something over which we always preferred pasta or potatoes? From his persian roots our co-founder, Sohrab, knew how radically different well prepared rice tasted. If you like, this question was our starting signal. Everything else quickly followed and our journey began with a search for answers.
The rice grains differed in colour, shape and taste. We found genuine Basmati rice from the Indian Himalayas, red rice from the French Camargue, black rice from the Italian Piemont and the creamy white Sadri rice from Iran. One thing was certain: we wanted to share our rice experience. The richness and quality of rice was one thing. But to show Europeans how to make good rice and cook amazing recipes in rice cookers had to be part of our mission. The idea was born and we couldn't get it out of our heads. The doubts were immense - rice on the internet? Who would buy that? Buying food on the internet was more the exception than the rule back then.
But why not be the first?
With algae leaves there are large differences in quality. In contrast to inferior Nori leaves of the quality grades "Green" and "Silver", our Nori leaves naturally have the best "Gold Quality".
This means they are particularly densely pressed, have a darker colour and a more intensive taste. This makes them particularly tear-resistant, as they do not soak through so quickly when filled.
The seaweed leaves are usually made of purple kelp or red algae. The harvested seaweed is crushed, dried, pressed paper-thin and finally roasted and seasoned at 200 degrees.
In the finished state they are then offered in various formats for the different types of sushi. Nori leaves, which are seasoned with soy sauce, are called Ajitsuke-Nori.
Reishunger Nori leaves are rich in vitamins. They also contain valuable minerals and trace elements such as potassium, sodium, calcium, magnesium, phosphorus, zinc and many more.
The trace elements contained in the Nori leaves increase well-being and have a positive effect on skin, hair, fingernails and connective tissue. They also contain a lot of protein.