Nori is first washed with fresh water upon being harvested. Then it is fed into a shredding machine. The shredded seaweed is mixed again with fresh water(about 4 kg of nor per 100 liters of water.) Participants in the workshop take a wooden container and fill it to the rim with a scoop of the seaweed from a bucket of seaweed mixed with fresh water. Then the mixture is poured into a wooden frame about 30cm square, which is fitted onto mats of split bamboo Using a basin filled with water, the seaweed in the water is swished back and forth until the mixture is spread evenly within the frame. The frame is removed and the mat hung on a large bamboo sheet to dry At Matsumoto ya, they want to give the nori at least five hours in the sun. The residual moisture ratio should be less than 18% Then the nori is ready to be packaged and taken home At home, the nori should be lightly toasted over a gas burner before eating. That will make it crispier and bring out a much stronger flavor and thicker with a chewier texture as well. All nori should be stored in a plastic bag in the refrigerator or in airtight containers to prevent it from absorbing moisture.