Kyoto
Restaurant
2022.04.22
We want the next generation and overseas to know the joy of tasting delicious dried seaweed through rice balls and the joy of choosing.
“Nori-knot”, a rice ball shop where you can choose dried seaweed, has opened in the shopping district of Teramachi, Kyoto.
*Nori = Dried seaweed
Due to the westernization of food culture and soaring raw material prices, household consumption of dried seaweed is declining.
However, the highest quality commercial product “Pariuma” has a total sales of 2.1 billion yen, and the new texture wave manufacturing method “Bali Bali Craftsman” has a total sales of 3.3 billion yen or more.
Dried seaweed fans of all ages and men who “love dried seaweed” are deeply rooted and are looking for really delicious.
At “Nori-knot”, we have prepared 3 types of dried seaweed of the highest quality that are comparable to gifts, and we are waiting for all fans.
Rice balls are also popular overseas.
With the corona sickness, health consciousness is further raised, and its deliciousness and health are accepted as Japanese fast food.
I have more opportunities to cook at home, but how about taking out “Nori-knot” on a tired day or a day when you want to go out?
You can enjoy it while avoiding crowds, such as lunch boxes for mountain climbing, picnics around Kamogawa, and take-out to work or home.
There is also a spacious single seat on the 2nd floor of the store and an eat-in space where you can relax on tatami mats.
We hope that you can use it as a place to take a rest while sightseeing in Kyoto.
All three types to choose from are of the highest quality, which can only be enjoyed as gifts.
Dried seaweed is a 2-cut size used for hand-rolled sushi.
Because it is served separately from rice balls, you can fully enjoy the difference in crispy texture and taste.
“Moon”
Baked seaweed from the Ariake Sea / Soft and tasteful
“Wind”
Baked seaweed from the Seto Inland Sea / Color glossy and fragrant, with a solid texture
“Shio”
Ariake Sea seasoned dried seaweed / Hokkaido kelp soup stock, Miyazaki soy sauce combination technique
Takami Kono, a first-class side dish manager and rice sommelier, enjoys the taste of “Nori-knot”.
It is indispensable for OHMORIYA’s product development.
Twelve types of rice balls were born by repeating trial and error in adjusting the amount of rice cooked and combining it with ingredients.
It goes well with dried seaweed, and you can enjoy the professional commitment and handmade feeling.
Rice … 100% Koshihikari rice from Tamba, Kyoto
Salt: Uses “Awajishima seaweed salt,” which is a condensed flavor of seawater and seaweed.
Side dish … Purchasing from Kyoto’s obanzai “Kyosaimi Nomura” and offering freshly made flavors
A single wooden board of zelkova that you can see about 20 steps down from the intersection of Teramachi-dori and Rokkaku-dori.
The long table that diagonally crosses the 1st floor is a landmark of “Nori-knot”.
It is a high-quality Japanese space where white rice balls shine on the black wall that imitates how to cut dried seaweed, such as “whole shape” and “three cuts”.
Omoriya’s rice ball specialty store “Nori-knot Kyoto Teramachi store”
