The Story of Quality and Flavorful Nori

Nori, the indispensable seaweed in Japanese cuisine, is more than just a wrap for rice. Each sheet embodies a long history and the tireless dedication of its producers. Here, we introduce the eight manufacturing steps that bring Nori from the sea to our tables, and reveal the secret behind its rich flavor and quality.

🎨 The Roots of Nori and the Secret to Its Deliciousness

Nori has a distinguished history, recorded as far back as the 8th century during the Taihō Code as the most expensive form of tax (Mitsugi or Chō).

😋 The Golden Ratio of Umami! The Secrets to Nori's Flavor

The unique aroma and refined taste of Nori come from its composition. Surprisingly, Nori contains all three of Japan's primary Umami components:

Glutamic Acid (Umami from Konbu/Kelp)
Inosinic Acid (Umami from Katsuobushi/Bonito Flakes)
Guanylic Acid (Umami from Shiitake Mushrooms)

In addition, it is rich in sweet components like Alanine and Glycine, and Taurine (often exceeding the amount found in fish meat), a flavor component. These elements blend to create Nori’s abundant flavor profile. Furthermore, dried Nori (Hoshinori) and roasted Nori (Yakinori) are natural foods, completely free of preservatives and artificial coloring.

🏭 【How Nori is Made】 The 8 Steps to Ensuring High Quality

The Nori we provide is produced through the following rigorous steps, prioritizing quality at every stage.

1. Cultivation: Preparing the Seeds

Oyster shells are placed in shallow seawater tanks to attach the "free filamentous thalli"—the seeds of Nori. Water temperature and light intensity are carefully managed to grow the seeds until the harvest period.

2. Spore Collection (Saibyō): Seeding the Nets

In late summer, "conchospores" released from the thalli are attached to the Nori nets. To prepare for the next stage, these nets may be temporarily stored in a freezer until the seawater temperature drops sufficiently.

3. Nursery (Ikubyō): The Most Crucial Period

The seeded nets are layered together to sprout the Nori buds. This period is considered the most vital as it significantly determines the Nori's final "Umami" and "Quality." As the buds grow, the layers are gradually reduced until the nets are hung individually. To prevent diseases, a process called "Kanshutsu" (air-drying the nets) and net washing are performed.

4. Harvesting (Tekisai): Collecting the Raw Algae

This is the process of picking the grown Nori buds. Some nets are lifted and stored frozen (Reitō-ami), while Nori on the remaining nets is allowed to grow to about 20cm, then harvested using machines on boats. The harvested Nori is called "Genzō" (raw algae).

5. Manufacturing (Primary Processing): The Birth of Dried Nori

The raw algae is thoroughly washed and finely minced. It is then spread thinly and uniformly—like making traditional Japanese paper (washi)—and dried. This results in "Hoshinori" (dried Nori), sized 21cm by 19cm.

6. Bidding: Professional Assessment

The "Hoshinori" is presented at auctions. Our seasoned professionals, guided by over 130 years of tradition, strictly assess the color, luster, and aroma, purchasing only the finest quality Nori.

7. Manufacturing (Secondary Processing): Roasting and Seasoning

The purchased "Hoshinori" undergoes secondary drying. In a highly sanitary environment with state-of-the-art facilities, it is processed into "Yakinori" (roasted Nori) or "Ajitsuke Nori" (seasoned Nori), the final products delivered to you.

8. Sales: Expanding Globally and Proposing New Ways to Eat Nori

The finished Nori products are shipped to customers in Japan and across the world. We honor tradition while continuously adapting to lifestyle changes, proposing new and exciting ways to enjoy Nori, and pursuing "the happiness of daily deliciousness."

🔎 How to Choose High-Quality Nori

When selecting delicious Nori, keep the following points in mind:

Luster and Color: Should be shiny black or a deep, dark purple-black.
Aroma: Should have a rich, fresh scent of the sea.
Texture: Should melt delicately in your mouth when eaten.

Since most Nori is sold packaged today, the most common way to judge quality is by observing its deep color and high luster.

Nori reaches your table through immense effort and care. We invite you to appreciate the rich background story and the bounty of the sea whenever you enjoy Nori.