IWate 20g Wild Mekabu Algae Alga

Name: IWate 20g Wild Mekabu Algae Alga
Brand: KITA SANRIKU
SKU: NISKITA3
Price: 4.60 EUR
Availability: InStock
Rating: 5 (2 reviews)

Ref : NISKITA3

€4.60

- 50%

€9.20

Tax Included

€230.00 / Kg

The coast of Sanriku, with its RIA, is at the origin of its value. On the RIA, where the sea and the mountains are tightly nested, the rainwater that has fallen over a long period infiltrates deeply into the earth and produces a water rich in minerals in the bay.

In addition, this region is one of the three most fertile fishing areas in the world, where the Oyashio and Kuroshio currents meet. These various conditions make the coast of Sanriku an ideal environment for the culture of Sanriku Mekabu.

The seaweed absorbs enough nutrients in the Sanriku area to become a thick and firm Mekabu, very sticky and aromatic. Other algae thrive there, such as the Kombu, the Funiori, the Black Nori Bara. The RIA is also particularly conducive to sea urchin breeding. The Mekabu is a part of the foot of the Wakame seaweed. It is rich in Fucoidan, on which medical research is currently doing to prove its profit on health.

The Mekabu is produced throughout Japan, Western Hokkaido to Kyushu, but the prefectures of Miyagi and Sanriku in the Iwate prefecture alone account for nearly 70% of national production. There are two major differences between the "Mekabu de Sanriku" produced by the Kita-Sanriku plant and the Mekabu of other regions.

The first lies in its large folds, its thickness and its good texture. The other is his strong sticky power and aroma. Thanks to these particular characteristics, the Mekabu de Sanriku is known as a local specialty.

The seaweed absorbs enough nutrients in the Sanriku area to become a thick and firm Mekabu, very sticky and aromatic. Like the Wakame Algae de Sanriku, which is considered a superior product, the Mekabu de Sanriku is also considered to have "a high quality and a strong scent of sea". The Kita-Sanriku Factory dried Mekabu is dried slowly to keep UMAMI.

After being rehydrated, it can be used as and has received good reviews for its adhesion and flavor, which are not inferior to those of the fresh Mekabu.

Rehydration tips:

· In a bowl, put the desired amount of Dried Mekabu.

· Pour enough boiling water to cover the Mekabu and soak for about 10 minutes.

· After draining it, let it soak in cold water for 2 minutes and drain it. Important the dried Mekabu must be soaked in boiling water to get its sticky power and unique color.

The best result is obtained when the seaweed has a bright green color and a very sticky texture.

Data sheet

Origin: Iwate, Japan
Weight: 20 g net
Packaging: bag
Ingredients: 100% Wakame Mekabu 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

Michelle A.
Published Jan 23, 2026 at 07:50 pm (Order date: Jan 07, 2026)

5

I really like it (Translated review)
Michelle A.
Published Aug 14, 2025 at 05:21 pm (Order date: Jul 20, 2025)

5

Very good (Translated review)