Nori farm

what we are particular about

Commitment

Fisherman working at dusk
no.1

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
no.2018

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
no.1

Underground seawater

新たな挑戦 〜日本初!地下海水海苔〜

海苔が乾燥機にかけられる前の工程にて、洗浄等で用いられる海水を全面的に地下海水化します。従来用いていた通常の海水は不純物も多く含まれ、また、天候によってその水質も異なり、不安定なものでした。その点、地下海水はほぼ無菌状態であり、水質も安定しているため、衛生面での品質向上に格段に貢献します。

また、地下海水は溶存酸素の数値が少なく、アミノ酸含有量が高いため、その水により加工された海苔は旨味成分が高くなると考えられ、食味の品質も向上します。

地下海水とは?

海洋から浸入した海水が干潟と砂地でろ過されて自然浄化されながら、陸地の地下まで浸透したものである。ほぼ無菌状態であり、年間を通じて安定。地下浸透海水とも言う。

Cross section of underground seawater
Safety and security initiatives