{"title":"Kita Sanriku","description":"\u003cp\u003eKita Sanriku, the only company approved for Europe for the export of sea urchins, has developed its own production of dried wild seaweed. This seaweed is harvested along the coast of Iwate, near the town of Hirono, in an exceptional environment spanning 15 km, bathed by the Kuroshio and Oyashio currents. The Kuroshio is a warm ocean current flowing northward along the western side of the North Pacific Ocean. The name is a Japanese word meaning \"black stream\". Indeed, the current is much darker than the surrounding waters, due to the low quantity of organic matter at the surface. The Kuroshio is the largest current in the western Pacific. The Oyashio is a cold current on the western boundary of the North Pacific. It collides with the Kuroshio current off the east coast of Japan to form the North Pacific Current (or drift).\u003c\/p\u003e\n\u003cp\u003eThe Oyashio, rich in nutrients, owes its name to its metaphorical role as a parent nurturing marine organisms. The waters of the Oyashio current constitute the world's richest fishing grounds due to the extremely high nutrient content of the cold waters and the very high tides in certain areas, which further increase nutrient availability. The Kuroshio is important for climate, weather forecasting and fisheries management along the north-east coast of Asia as it carries enormous amounts of heat, salt and energy. The presence of these two currents is conducive to the development of very high-quality marine seaweed.\u003c\/p\u003e\n\u003cp\u003eCERTIFICATIONS KITA SANRIKU Sep. 2021 Completion of the new factory International standard Simultaneous certifications: Food safety system certification FSSC22000 ISO22000 JFS-C (The JFS-C normative document is a normative document developed by the Japanese Food Safety Management Association (JFSM) to help organisations establish, operate and improve their management systems for the manufacture of safe food products. In addition, this normative document can also be used to have the organisation's system evaluated by external agencies, including certification bodies. This normative document is used by organisations striving to establish a food safety management system applicable worldwide.)\u003c\/p\u003e\n\u003cp\u003eDecember 2024: EU-HACCP (Hazard Analysis Critical Control Point) and MSC (Marine Stewardship Council, certification and actions for sustainable fishing) certification\u003c\/p\u003e","products":[],"url":"https:\/\/www.nishikidori.com\/en\/collections\/kita-sanriku.oembed","provider":"Nishikidori","version":"1.0","type":"link"}