Home Cooking

Maki - Seaweed Question


Home Cooking 6

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)?


Want to stay up to date with this post?

Recommended From Chowhound