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Maki - Seaweed Question

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Maki - Seaweed Question

baby_tran | Apr 5, 2007 07:26 AM

I've only made maki twice...the first time, the seaweed retained its crunchy texture (but I don't remember which brand I used) and the second time, it got kinda soggy.

Is there a brand that is best? Whats the difference between the green and black coloured sheets? Does the country of origin matter (i.e., made in Japan vs China vs US)?

Thanks

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