Nori Seaweed

History of Nori seaweed

Maruyama Nori offers a range of nori seaweed from the finest sources. A luxury item in the early centuries of Japanese civilization, nori was also used to pay taxes at the imperial court. Later, it became a prized ingredient in Buddhist cuisine and played a role in the delicacies served during the tea ceremony. It was at the beginning of the Edo period, in the 17th century, that it began to be cultivated and its production into sheets was developed, using techniques similar to those used in papermaking.

A delicate development

Head to a seaside location, near a river mouth, where the waters are rich in nutrients. This is where the various stages of nori seaweed production take place. Seaweed seeds, placed in oyster shells, germinate from May to August. The white shells then turn black with spores, which attach to nets laid out in shallow water from September to October, where they grow. Harvesting takes place from November to April. Immediately after harvesting, the nori seaweed is washed in fresh water, crushed, and dried. It undergoes an initial cooking process. At this point, the seaweed is auctioned off. The traders then perform a second cooking: the moisture content of the seaweed drops from 12% to 2%. Next comes the preparation of the seaweed: various seasonings, cutting, and packaging. A year of care and ingenuity in a small package.

Nori flavor

A benefit of the sun: photosynthesis

The tidal range in Ariake Bay is very large (6 meters). At low tide, the nori receives abundant sunlight, allowing for natural photosynthesis. The sun's rays give Ariake Bay nori its renowned mild flavor.

A benefit of the forest: nutrients carried by the river

A delicate balance of fresh and salt water is essential to the flavor of nori. Water from streams and rivers carries nutrients from the forest to the sea. Coastal currents and tides stir and disperse these nutrients along the shoreline. The finest nori is harvested in Ichiryu-hama, on the Ariake Sea, at the mouth of the Chikugo River. Maruyama's 'Saga-no hashiri' nori is made from the first harvest of the year in Ichiryu-hama.

SETONAIKAI
The blackest nori come from the Seto Inland Sea

Sea Ariake
Northern Kyushu offers nori seaweed of unparalleled softness, the very best nori available. Its taste, its melt-in-your-mouth texture, and its crispness are characteristic of this premium origin.

Tokyo Bay
The bay provides seaweed with a high sea flavor, which works wonders for surrounding sushi.