How the Sushi Rolls Start

Just like this, with square sheets of seaweed pressed and sun-drying on a row of wooden rolling mats.  In Korea, I eat more tuna kimbap–seaweed rolled up with rice, radish, sesame leaf, and a spoon of mashed-up tuna–than sushi, but it all starts with that dark algae plucked from the cool Asian waters. 

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Seaweed drying on Ulleungdo Island

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