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Description
Shokunin, Japanese Nori, B Grade, 50 SheetsJapan grades its nori across five levels. A+ is the highest sheets so fine they're translucent when held to the light, reserved for omakase presentations where the nori itself is the point. B grade is the second tier: thicker, darker, the same clean ocean character, available in fifty sheet catering packs because this is what professional kitchens actually run through service. The distinction between A+ and B grade is not quality in any meaningful
Japan grades its nori across five levels. A+ is the highest — sheets so fine they're translucent when held to the light, reserved for omakase presentations where the nori itself is the point. B grade is the second tier: thicker, darker, the same clean ocean character, available in fifty-sheet catering packs because this is what professional kitchens actually run through service. The distinction between A+ and B grade is not quality in any meaningful sense — it is a calibration of delicacy versus durability. A+ sheets are fragile and expensive. B grade wraps, holds seams under compression, and cuts cleanly. It is the grade most Japanese restaurants operate on, and Shokunin sources it direct from Japan, grown in the south of the country and made by Yamagataya in Shizuoka.
More from our Japanese nori range: A+ grade, 8 sheets, A grade, 50 sheets, Kōmi B grade, 8 sheets, snack nori and nori powder. Keep them crisp in our nori storage tin.
Why Chefs Choose This
- Structural integrity that A+ grade lacks — B grade holds seams under rolling pressure, cuts without crumbling, and doesn't split at the nori-rice join under warm or humid conditions
- Fifty sheets per pack — designed for kitchen use, not domestic portions; reduces reorder frequency during a busy service week
- Grown in the south of Japan and made by Yamagataya in Shizuoka under the same standards as the premium grades — the grading reflects delicacy, not quality of origin or production
- Consistent sheet size, colour uniformity, and aroma across Shokunin orders — important when plating at volume
How to Use
- Hosomaki, futomaki, temaki, and California rolls — B grade provides the right structural tension for any standard sushi roll
- Gunkan-maki — the resilience of B grade holds the band around the rice bed without collapsing under the weight of topping
- Sheet-lined sushi platters — lay flat beneath sashimi and nigiri for presentation and as a moisture barrier
- Tamagoyaki wrapping, onigiri casing, soup topping, furikake base — versatile beyond the roll
Nori (海苔) has been cultivated in Japan for over a thousand years — the first written reference appears in the Taihō Code of 701, where it was listed as a form of taxation. The contemporary grading system grades sheets on colour uniformity, surface lustre, aroma, thickness, and flavour intensity. A+ through to E marks the range from the most delicate and translucent to the most robust and intensely savoury. B grade sits in the bracket used by the bulk of the Japanese restaurant industry: high enough for quality, practical enough for volume. Every nori we sell is Japanese, grown in the south of Japan and finished by Yamagataya in Shizuoka, which is rare in the UK where most nori is grown in Korea or China. We only sell Japanese nori.
Learn more: How to Make Sushi Rolls by Hand
Is B grade nori good quality?
Yes. The grading system in Japan measures delicacy and specific sensory characteristics, not quality in the sense of freshness, flavour, or production standards. B grade nori is grown and dried to the same standards as A+ — the difference is that A+ sheets are thinner, more translucent, and have a slightly higher mineral character per gram. Restaurants that serve omakase sushi may use A+ for individual pieces where the nori visual is the centrepiece. For rolls, platters, and any kitchen producing volume, B grade is the industry standard choice.
| Product | Shokunin Japanese Nori, B Grade |
| Size | 50 sheets per pack |
| Origin | Japan (grown in southern Japan, made by Yamagataya, Shizuoka) |
| Brand | Shokunin |
| Storage | Cool, dry, sealed — keep away from humidity |
What is the difference between A grade and B grade nori?
A+ grade nori is thinner, more translucent, and higher in mineral character per gram. It is used in omakase sushi where the nori is visually presented and expected to be the most delicate available. B grade is structurally stronger, which makes it better suited for rolling, wrapping, and any application where the nori needs to hold under pressure. Most Japanese restaurants and sushi operations use B grade as their standard kitchen grade.
Where is your nori from?
All of it is Japanese. The nori is grown in the south of Japan and finished by Yamagataya, a Shizuoka nori house, then graded to the Japanese system. That matters because most nori sold in the UK is actually grown in Korea or China; true Japanese nori is uncommon here. We only sell Japanese nori, across every grade in the range.
How long does nori stay fresh once opened?
Nori absorbs moisture quickly and will soften within a few hours if left open. Store in the resealable pack or transfer to an airtight container immediately after opening. Keep in a cool, dry environment. If sheets soften, a few seconds over a low gas flame or in a dry pan will restore their crispness before service.
Shipping Notes
- Free Standard Shipping on $100+ Orders to the USA.
- Except Preorder products are shipped in 48 hours.
- Delivery to the USA:
- Standard Shipping : 3-10 business days
- If time is of the essence, please consider selecting expedited delivery for faster service.
Exchange/Return Notes
- We offer a 30-day return/exchange service after receiving.
- Final sale items are not eligible for returns or exchanges.
- To process your return/exchange, please contact us at [email protected]
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