brand	sushi seaweed
flavor	unflavoured
product shape	dry
size	30 (x 1)
quantity	30

30 sheets of dry seaweed from Ariake Sea.
New seaweed This is a good quality picked around the end of December 2022.
It's dry glue. It's not grilled nori. (Not baked) You can enjoy it as it is as a sushi seaweed. If you broil it, you can enjoy it as a freshly baked nori.
Even though it is firm and thick, it is soft and melts in your mouth.
This season (the end of 2022 to the beginning of 2023) is the year of poor harvest for 30 years, and the price is soaring. Please note that we may run out of stock.

Raw materials/ingredients

seaweed

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brand	sushi seaweed
Production area (region)	Kyushu region
Production area (prefecture)	Kumamoto Prefecture
Product type	dry
Container type	pack
Maker	Sada seaweed
Country of Origin	Japan

Ariake seaweed, a unique seaweed

The Ariake Sea accounts for about 40% of Japan's seaweed production. It is the largest reclaimed land in Japan, and the rivers rich in nature flow in the nutrients necessary for the growth of seaweed. The Ariake Sea has fast currents and a large difference between high and low tides, so nutrients and oxygen circulate evenly, creating a rich ecosystem.
Ariake seaweed is made by making good use of the tidal difference of about 6 meters. It is a prop work that stretches a net on the prop and grows seaweed. Depending on the tidal difference, the net will pass through two periods of time: the time when it is submerged in the sea and the time when it is exposed above the sea.
When the tide is high, it stores nutrients in the sea, and when the tide goes out and it is dried in the sun, it is exposed to the sunlight and locks in the umami. This is a cultivation method unique to the Ariake Sea fishing grounds, unlike other seaweed fishing grounds that are constantly submerged in the sea.
The specific gravity of seawater is as high as 26 to 27 degrees in the Seto Inland Sea, and 22 to 23 degrees in the Ariake Sea. This is because the Ariake Sea is mixed with a lot of river water. Due to this feature, the Seto Inland Sea produces black but hard seaweed, while the Ariake Sea produces madder-colored, soft, melt-in-your-mouth seaweed.

high quality seaweed

Nori seeding work starts around October, and picking is from December to March of the following year. During this period, the seaweed harvested from November to December is called 'Ichiban-tsumi' or 'Waka-tsumi'. It becomes a high-quality seaweed that melts well in the mouth and is soft.
At Sada Noriten, we mainly use this "Ichiban-tsumi" and "Waka-tsumi" seaweed, and take the time and effort to make delicious Ariake seaweed.

dried seaweed

This seaweed is "dried seaweed". It is not baked like grilled seaweed, but it is harvested by seaweed producers, dried and packed as it is. It is characterized by its softness and pleasant scent of the seashore. Also known as sushi seaweed, it is also used for sushi rolls.
Of course, it's delicious to use as it is, but if you like grilled nori, it takes a little more effort, but if you use it after roasting it yourself, the freshly roasted scent will be a little different.