About NORI

Production of NORI@Letfs take a look how Dried Nori is produced and served to your table.

By Nori farmers: Delicious Nori is cultivated with utmost care by Nori farmers

  1. Culturing filament spores (April`September)
    Nori cultivation is started with putting high quality spores onto shells. Selected spores are finely cut in a mixing machine, and sprayed onto clean oyster shells placed with their flat faces upside in the seawater basins.
    The spores begin to form filaments, and penetrate into the shells by dissolving calcium contained in the oyster shells.

  2. Seeding (Mid-September`Early in October)
    In the end of summer, gconchosporesh are developed on the filament spores. With a gradual drop of seawater temperature, greduction divisionh occurs and the conchospores are released into the water.
    gSeedingh is the operation to collect the spores on the net. It is the first job requiring a high skill to collect the seeds to an adequate thickness.
  3. Raising Seeds (October`February)
    The period, between gseedingh and gnet developmenth, is said to be the most important throughout the cultivation, the conditions in which greatly affect the taste and quality of the product.
    During this stage, the seeds are periodically subjected to gair-exposureh and gnet-washingh under a totally controlled sequence.
    It is also important to pay attention so as not to cause disease or discoloring. Nori seeds may lose its good color by insufficient nourishment. In autumn, less rainfall or red-tide due to undesirable planktons may cause lack of some nutriment. Quality of Nori is significantly dependent upon the nutriment in seawater. Needless to say, good Nori is produced in the sea with rich nutriment.
    Air-exposure is to expose growing spores to air above the sea level for dewatering. It gives the following:
    E To remove undesirable seaweeds.
    E To strengthen the spores.
    E To accelerate gcell-divisionh.

    All of these contribute to richer taste of Nori.
    Net-washing is to remove contaminants such as diatoms. This process makes the seeds healthy and helps their rapid grow.
    Purposes of gair-exposureh and gnet washingh
    • To clean and help Nori plants to grow up.
    • To thin by removing weak seeds.
    • To prevent seeds from being deteriorated by diatoms and green seaweed, which are rather prevalent in warm seawater in mid-September. Frequent gair-exposureh and gnet-washingh are effective to prevent these problems.
  4. Raising on nets (October`February)

    The seeded nets, piled up to 25 to 30 layers, are gradually reduced in the number of layers, finally to a single layer.

    At the end of raising, some amount of young Nori plants are kept at a freezing temperature. The plants grown 2 to 3 cm are dried for half a day to 20`30% moisture, put into a plastic bag with minimum air, and stored in a freezer. Even after two to three months, the Nori plants can naturally begin to grow again after taken back to seawater.

    With succeeding harvests, Nori becomes harder, or reduces its quality. By replacing old nets with the freeze-stored ones, still young Nori can be harvested a few months later. This method extends the growing/harvest season, and the best quality Nori can be enjoyed over a longer period, as well as with a larger amount of annual production.

  5. Harvesting (December`April)
    Daily picking work is started in dawn before sunrise, because the cells spend nourishment by photosynthesis with the sunlight. The best Nori can be collected before the cells have lost nourishment in them.
    Though it is a work in a cold season, the farmers have a strong mind to harvest the Best Nori.
    First Nori has smooth taste and rich flavor
    In general, Nori is picked at several times according to its growth.
    First Nori, as well as that taken from the first frozen net,
    is highly valued because of its quality.
    gOyster soy sauce flavored Norih, one of the Hiroshima Norifs, is made of the First Nori.
  6. Processing
    Raw Nori is washed with freshwater, and shredded into small pieces, and then the stock concentration is controlled so that one sheet becomes 3.2 to 3.5 grams. The stock is fed to an automatic Nori sheeting machine, in which a series of processes: sheeting, dewatering, drying and stripping, are repeated automatically. The sheeted Nori is folded, bounded, packed and transferred to the Inspection Section.

By Farmersf Union The unionfs inspectors check the quality such as gloss, touch feel, etc., and classify the products.

  1. Inspection at cultivation farm
    Every package is inspected and classified in accordance with the authorized standards.
    The major inspection items are:
    1. To check for no foreign matters, using a metal detector.
    2. To classify the products by visual inspection.
    3. To inspect for auxiliary items by some equipment. (specified locally)
    4. To carry out tasting inspection. (specified locally)
    More than twenty years of experiences are required to become a qualified inspector. Even in a single class Nori in the same cultivated sea, the products have many varieties of grades. Only a highly experienced inspector has the eyes to inspect them.

By Hiroshima Nori Co. The stock is bid and bought, and processed for delicious dried Nori.

  1. Bidding
    In the specific market place, the products are bid only by authorized buyers.
  2. Re-drying
    Before processing, the Nori is re-dried to 2 to 3% moisture to keep its flavor.
  3. Roasting/Flavoring Process
    As you can see in the catalog, various products are processed and served for your enjoyment


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