Nori Flavor

One benefit of the sun: photosynthesis

The tidal range in Ariake Bay is very large (6 meters). At the lowest tide, the nori
receives abundant sunlight. Thus, photosynthesis occurs sufficiently. The well-
The effects of the sun give the nori from Ariake Bay its renowned sweet taste.

 

One benefit of the forest: nutrients carried by the river

A delicate balance of fresh and seawater is essential to the flavor of nori. The water from
Streams and rivers carry nutrients from the forest to the sea. Currents
coastal areas and the tides stir them up and spread them all along the coastline.
The best nori are harvested at Ichiryu-hama, on the Ariake Sea, at the mouth of the river
Chikugo. Maruyama Nori's 'Saga-no hashiri' is seaweed from the first harvest of the year.
Ichiryu-hama.

 

In search of purity: the places of nori seaweed

A subtle balance of fresh and seawater is essential to the flavor of nori. The water from streams and rivers carries away
the nutrients from the forest to the sea. Coastal currents and tides mix them and spread them along the riverbed
toral
The best nori seaweed is harvested at Ichiryu-hama, on the Ariake Sea, at the mouth of the Chikugo River. The 'Saga-no hashiri'
Maruyama Nori is seaweed from the first harvest of the year in Ichiryu-hama.