The prefecture of Mie is the first producer of Aosanori in Japan, with 60% of national production. This origin is the most prestigious in terms of quality and taste.
Aosanori prefers the calm waters from the inside of the land, which makes the Rias coast of the prefecture of Mie an ideal place for its culture. Another characteristic of the AOSA of the prefecture of Mie is that its color and its taste vary depending on where it is harvested. Each year, between January and April, the inhabitants call the landscape of the coastal areas of the prefecture of Mie "Green Carpet", making it a local seasonal feature.
Aosanci is rich in minerals such as calcium, magnesium, lithium, vitamins and amino acids such as methionine. The calm and nutrient waters of Isewan Bay create the ideal conditions for the cultivation of Aosanci that thrives in these coastal areas sheltered. The neighboring rivers, such as Miyagawa (known to have the purest water in Japan) and the Kiso, enrich nutrient waters, while the warm Kuroshio current, from the Pacific, permeates the bay. These ideal growth conditions give the Aosanci a deep color and a powerful and vibrant flavor and aroma.
This seaweed is used as an ingredient in the Tsukudani, but it is also very requested for other miscellaneous uses, such as home consumption and restaurants, confectionery, as well as in processed foods, such as instant miso soup.
Aosanci is very popular as a food for its scent of marine flavors and has been used for a long time in many dishes, such as tempuras, light broth. In recent years, it is also used in daily dishes, such as pasta and Japanese omelettes.
Aosanci is particularly married with the soups based on crustaceans and other dishes such as the mise soup with clams, pasta with crustaceans. It is also known to accompany mushrooms and is often added to mushroom soups. Aosanci algae are renowned for their mighty umami flavor. They get married well with rice, fries, jumped noodles, okonomiyaki, steamed rice, mayonnaise, the Ramen.
They are used to enhance the flavor of soups, broths and tempura dough or soy sauce. Like most algae, Aosanci has this salty taste of the ocean. What most people describe as such is in fact a UMAMI flavor. It is fresh and rich in iodine, with a slightly crunchy texture in the mouth. It brings a touch of freshness to your dish while remaining subtle. Choosing Isewan's Aosanci is adopting the ultimate as the greatest Japanese chefs.
Its thickness and flavors are unique. Each lot is subject to strict quality controls by the Aosanci production and distribution committee of the prefecture of MIE. A centralized collection system guarantees complete traceability and quality control of products. Colors and aromas are unique and peculiar to each fishing area.
Aosanori algae proposed here have benefited from exceptional growth for a more fleshy product and more consisting. They come from rigorous quality control and a complete inspection system with protected culture methods. Their traceability is complete: Complete verification of origin, from the harvest to the marketing. All AOSA certified "MIE" algae must meet these rigorous standards, ensuring a constant superior quality for each product.
