Nori Porphyra tenera is a red to deep purple algae or laver (there are more than thirty species) used to make paper thin sheets of dried nori. Nori has been harvested since ancient times providing a valuable food source - minerals, vitamins, trace minerals, iodine, and protein. Traditionally harvested in the wild, young tender fronds were eaten fresh in the spring. Due to increased demand and popularity, a simple system of nori cultivation began.

EDEN Sushi Nori is a type of nori known as tenera in Japan, meaning soft and considered to be the most delicious of all nori species. Cultivated off the western shore of Ise (ee-say) Bay in Japan, an area surrounded by national forests and mountains known as the 'Ocean by Mountains' area. Rivers of pure mountain spring water nourish the bay, creating a mineral rich, pristine environment. This area of Japan is the country's leader in environmental and ecology movements. Industrial and residential development is forbidden here to ensure future generations the legacy of this famous, edible seaweed resource.

Nori cultivation is an intricate craft in that spore quality, water temperature, a pristine growing environment and proper drying methods are crucial to producing the best quality product. EDEN Sushi Nori is cultivated in the traditional manner, using a system of woven rope nets made of hemp or palm fibers that are tied to bamboo poles and horizontally suspended in the bay. This intricate substratum is placed in the shallow bays in late September or early October. Over the autumn, winter, and early spring months with the coming in and going out of the tide, the nori spores attach to the netting and slowly develop into nori fronds or leaves. In spring the fully developed fronds are hand harvested at low tide, washed, chopped and placed in mixers before pressing it into flat, paper thin sheets between woven reed mats. After naturally sun drying, the sheets are cut and lightly toasted before packaging.