Kurobara nori Premium wild seaweed from Iwate

Kurobara nori Premium wild seaweed from Iwate

Name: Kurobara nori Premium wild seaweed from Iwate
Brand: KITA SANRIKU
SKU: NISKITA4
Price: 15.50 EUR
Availability: InStock
Rating: 5 (1 reviews)

Ref : NISKITA4

€15.50

Tax Included

€310.00 / 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. Black Bara Nori seaweed or “kurobara nori” is a mineral-rich sea food that has been harvested from the sea and sun-dried since ancient times. One of Nori seaweed's most important nutrients is calcium, which is essential for bones development and teeth.

Other nutrients include potassium, magnesium, iron (source of Nori's black color), zinc, copper and manganese, making it a treasure trove of sea minerals. Black Bara Nori is Nori seaweed dried as is. As it is not chopped, it may contain debris, etc., which is why they are checked and sorted one by one by visual inspection to ensure they contain no foreign bodies. Nori seaweed authentic flavor and umami can be appreciated.

During transport, seaweed is aerated to preserve every fiber. It is therefore inevitably bulkier than other seaweeds. Because of time and effort required to produce black Bara Nori seaweed, number of fishermen involved in its production is very small and, given recent rise in seawater temperature, it is only available in small quantities.

Kita-Sanriku plant carefully selects aromatic, high-quality Japanese black Bara Nori seaweed. Nori seaweed large leaves are also carefully selected and packaged to ensure good texture and flavor when used in cooking.

Tasting advice:

Rock salt goes exceptionally well with black bara nori. When you place it on rice and pour hot tea over it to prepare a tea rice dish, aroma and flavor of the sea are wonderfully enhanced. This nori goes well with soups. In addition, seaweed's crunchy texture could be an excellent accent in salads.

Data sheet

Origin: Iwate, Japan
Weight: 50 g net
Packaging: sachet
Ingredients: 100% black bara nori Porphyra Yezoensis
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.