Premium wild funori seaweed from Iwate

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. In Hirono seaside town, Iwate prefecture, many species of delicious seaweed are harvested from rough seas. Funori seaweed is particularly fragrant and has a crunchy texture.

It is harvested from January to early April, when water temperatures are low. In winter, low tides occur at night, so fishermen harvest in the moonlight, in extreme cold and sub-zero temperatures.