Top Sellers
Top Sellers
Nori
The Saga Bay in the Ariake Sea is famous for the cultivation of nori, a seaweed that is widely used in Japanese cuisine. The region concentrate 20% of Japanese nori production, even up to 40% if including Fukuoka, Kumamoto and Nagasaki. The Saga Bay is surrounded by mountains which deposits and rivers wind down to the sea. The rich minerals they brought were responsible for the origins of nori seaweed cultivation at the beginning of the 20th Century.When eaten fresh from collection, this seaweed has a lovely salty taste, subtle and not at all overpowering. It is the harmony of gentle neighbouring mountain waters with salty marine currents which gives the well-renowned nori from Saga its unique earthy notes. It has a long, pleasant, fresh aftertaste. To produce dried nori seaweed, the fishermen chop and shred the fresh nori then mix it with sweet water.
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Kombu
<p><em>History of Kombu and Kombu Road</em> <br />Kombu seaweed from Hokkaido has been distributed throughout Japan for centuries and is an important commercial issue. Kombu seaweed harvested in Hokkaido were previously transported by boat, moving westward along the coast of Sea of Japan to Osaka, a commercial center since that time. For this reason, wholesalers and processors of kombu seaweed are found mainly in or around Osaka. The route the kombu took from Hokkaido to its destination is called the Kombu road. It extends to China via Okinawa. <br /><br /><em>The different kombu seaweed in Japan</em> <br />Kombu algae are found in many countries around the world, including Japan, Russia, China, the Tasmanian Islands, Australia, South Africa, the Scandinavian Peninsula and Canada. In Japan, most of the kombu is harvested in Hokkaido, accounting for about 90% of total production. The waters of the Arctic Ocean that derive from Siberia to Hokkaido are rich in minerals and provide an environment that produces delicious kombu. The equipment used in Japan to dry kombu seaweed in the sun meets the most demanding sanitary standards, making Japanese kombu particularly popular worldwide.</p> -
Wakame
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Seaweed salad
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Seaweed Furikake
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Umibudo
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High quality toasted plain nori seaweed
From €7.95Their crispiness is surprising and the iodised flavors are intense
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High quality toasted plain nori seaweed
From €9.95Its crispiness is surprising and the iodized flavors are intense.
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Premium quality toasted plain nori seaweed - half-sheets
From €25.60Traditionally made using Sanpuku Nori's secret method, premium quality toasted plain sushi nori seaweed develops a rich flavor which melts in the mouth.
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High quality plain sushi nori seaweed - half-sheets
From €18.60High quality plain sushi nori seaweed develops a rich flavor which melts in the mouth.
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Natural Koumi Boshi nori seaweed strips
From €18.95This product is very rare on the Japanese market, it is a luxury seaweed.
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High quality plain sushi nori seaweed
From €8.50Nori is at the heart of Japanese cuisine, an exceptional seaweed harvested on the shores of the Ariake sea.
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Hyogo sushi nori seaweed premium quality - half-sheets
From €5.00These seaweeds are made in pure respect of tradition.
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Ariake sushi nori seaweed premium quality - half-sheets
From €5.00These seaweeds have been infrared grilled at the end of production, which gives them roasted notes and iodide flavors in mouth.
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Grilled Yaki nori seaweed flakes premium quality
From €5.50100% natural seaweeds, made in pure respect of tradition.
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Kinshi nori seaweed angel hair cut
From €19.30Nori seaweed from Tôshi island (Mié Prefecture) is particularly famous for its very delicate flavor and its deep taste (this is explained by the quality, the purity and the clearness of the sea water of the area).
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Shrimp flavored grilled nori seaweed
From €11.90Our grilled nori is made of nori seaweed grown in the Akashi canal. Not at all fragile, it stands out due to its deep, brilliant black, the result of fast currents and the seasonal winds of cold winters, both encouraging the growth and strengthening of the nori.
