wakame seaweed wild from Iwate

Name: wakame seaweed wild from Iwate
Brand: KITA SANRIKU
SKU: NISKITA1
Price: 9.20 EUR
Availability: InStock
Rating: 5 (2 reviews)

Ref : NISKITA1

€9.20

Tax Included

€460.00 / Kg

Sanriku coastline, with its ria, is the source of its value. On the ria, where sea and mountains are closely intertwined, rainwater that has fallen over a long period seeps deep into the earth and produces mineral-rich water in the bay.

In addition, this region is one of the three most fertile fishing grounds in the world, where Oyashio and Kuroshio currents meet. These diverse conditions make Sanriku coast an ideal environment for growing Sanriku mekabu. This seaweed absorbs sufficient nutrients in Sanriku region to become a thick, firm mekabu, very sticky and aromatic.

Other seaweeds thrive here, such as kombu, funori and black bara nori. This ria is also particularly well-suited to sea urchin farming. Wakame seaweed from Iwate is characterized by its thick, elastic texture. Oyashio current from the north and Kuroshio current from south collide off Iwate coast : seaweed is tossed about by rough seas, giving seaweed its unique texture and contributing to its nutrients.

As a result, they not only taste rich and delicious, but are also rich in potassium, carotene (a type of vitamin A) and alginic acid, a dietary fiber. Until 2010, Iwate Prefecture was Japan's largest producer of Wakame seaweed. In 2010, when Great East Japan Earthquake devastated marine aquaculture facilities and fishing boats, all wakame seaweed cultivation infrastructure was lost.

Thanks to generous support from government and others, facilities were quickly restored in 2012. Prefecture resumed its unloading activities and, from 2013 to present day, has regained the number one position in Japan in terms of production.

Water temperatures have risen as a result of global warming, reducing suitable habitat for wakame seaweed year on year and leading to a significant drop in catches. Even in such circumstances,

Kita-Sanriku factory carefully selects grade 1 wakame seaweed, with a magnificent color and no holes (which can occur when sea urchins eat leaves), and dries them slowly to obtain a top-quality product, exceptional in terms of color, flavor and texture, even after being rehydrated.

Rehydration tips:

・In a bowl, place desired quantity of dried wakame seaweed, cover with water and leave to soak for 5 minutes.

・dry seaweed and wipe off water with absorbent paper. For stews and other cooked dishes ・Place desired amount of dried wakame seaweed in a bowl, cover with water and leave to soak for 2-3 minutes.

・Drain seaweed and wipe off the water with absorbent paper. Important: Dried wakame seaweed increases in volume by more than 10 times when rehydrated.

Be careful not to over-soak seaweed, as this will adversely affect its texture quality. Drain well to obtain a firm, crunchy texture.

Data sheet

Origin: Iwate, Japan
Weight: 20 g net
Packaging: sachet
Ingredients: 100% wakame Undaria Pinnatifida
Storage: Store away from light and moisture.

KITA SANRIKU

Kita Sanriku, sole company authorized to export sea urchins to Europe, has developed its own dried seaweeds production. These seaweeds are fished along Iwate coast, near Hirono town, in an exceptional 15 km stretch, bathed by Kuroshio and Oyashio currents. Kuroshio Current is a warm ocean current that flows northwards on North Pacific Ocean western side. Name is a Japanese word meaning “black stream”. Indeed, current is much darker than surrounding waters, which is explained by low amount of organic matter at the surface.

Kuroshio is the largest current in Western Pacific. Oyashio Current is a cold current on North Pacific western edge. It collides with Japan east coast Kuroshio Current to form North Pacific Current (or drift). Nutrient-rich Oyashio owes its name to its metaphorical role as parent that nourishes marine organisms. Oyashio current waters are the richest fishing grounds in the world, due to cold waters extremely high nutrient content and very high tides in some areas, which further increase nutrients availability. Kuroshio is important for climate, weather forecasting and fisheries management along Asia northeast coast as it carries a great deal of heat, salt and energy. Presence of these two currents is conducive to high-quality seaweed development.

KITA SANRIKU CERTIFICATIONS Sep. 2021 Completion of new factory International standard Simultaneous certifications: Food safety system certification FSSC22000 ISO22000 JFS-C (The JFS-C standard document is a standard document developed by the Japan Food Safety Management Association (JFSM) to help organizations establish, operate and improve their management systems for the manufacture of safe food products. In addition, this standardized document can also be used to have the organization's system assessed by external agencies, including certification bodies. This normative document is used by organizations striving to implement a food safety management system applicable worldwide.

December 2024: EU-HACCP (Hazard Analysis Critical Control Point) and MSC (Marine Stewardship Council) certification.

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Reviews subject to control

1★

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5★

10/10

Based on 2 reviews

Mathilde T.
Published Jul 23, 2025 at 11:56 am (Order date: Jun 24, 2025)

5

a delight (Translated review)
Frédérique L.
Published Jul 22, 2025 at 01:47 pm (Order date: Jun 27, 2025)

5

I like a few leaves in the miso (Translated review)