Nori seaweed

About nori :
Nori is a type of seaweed that Japanese people eat mixed with other foods and ingredients.
In the past, Japanese people used to harvest food from the wild, but with the development of the aquaculture technique in Kyushu, it has become something that everyone can now get easily.
Farming :
Nori is produced by growing it on a net of seaweed stretched above the sea.
Cultivated nori seaweed is picked in winter, washed, chopped, spread out in the shape of a plate and dried.
Chopped and dried nori seaweed is called bara-nori (pink seaweed).
How to use :
Nori is often eaten by stuffing and rolling something in it like for sushi rolls, but due to its unique flavor, it can be eaten in a variety of ways, such as an ingredient in soups or as a salad.

Kyushu nori

The conditions in the shallow sea, the intensity in the ebb and flow of the tide, and the geographical location where seawater and freshwater mix are suitable for growing nori. The Ariake Sea in Kyushu, which meets all these requirements, produces about 40% of Japan’s seaweed. Production areas developed in Saga, Fukuoka, Kumamoto and Nagasaki prefectures that surround the Ariake Sea. In 1943, Kumamoto Prefecture successfully experimented artificial seaweed seeding. The production has been considerably increased by the use of new techniques and modern technologies.

Products from members of the
Kyushu Bio Cluster Conference