Nori farm

what we are particular about


Fisherman working at dusk

Method of culturing

The most characteristic feature of nori production in the Ariake fisheries is the “pole method”, which maximizes the benefits of the big differences in the ebb and the flow of the tides in the Ariake Sea. At low water level, Nori on a pole is thoroughly exposed to sunlight for several hours every day. Resulting in sunbathing Nori, it brings out “umami”.

The three of us have improved this method by hanging our nets much higher than other producers, which means that our Nori is exposed to sunlight for much longer period than normal.

Nori flowing through the factory line

Processing process

Low-Temperature Drying and Fine Adjustment of Salinity Concentration

After harvesting, Nori is slowly dried at low- temperature to prevent the cell walls of Nori from being destroyed by high-temperature heat. We are also particular about adjusting salinity concentrations as it affects the quality (nutrition and Umami flavor). By controlling the best salinity concentrations, we can keep umami and flavor in Nori itself.

Checking water quality by putting seawater in a bag

Underground seawater

新たな挑戦 〜日本初!地下海水海苔〜





Cross section of underground seawater
Safety and security initiatives