“Some 6.3 billion sheets of nori are made in Japan annually,” says Motoyuki Shinjaku of Mikuni-ya, a leading producer of the dried laver seaweed that’s pressed into thin sheets and known around the world as the wrapper for sushi. Mikuni-ya purchases its seaweed from growers around the Ariake Sea, the largest bay in Kyushu. “Planting is typically done in mid-October, with the first harvest following about 30 days later, Shinjaku says.”
In a market where manufactured flavorings are not uncommon for the ever-popular seasoned nori, Mikuni-ya differentiates by preparing its own original blend of seasoning from an all-natural mix of high-grade Rishiri kombu, hon-karebushi dried-and-cured bonito, dried shrimp and shiitake, soy sauce, and mirin. “One taste and you’ll know the difference,” Shinjaku asserts confidently.
720 Kamitono, Akiota-cho, Yamagata-gun, Hiroshima
(The Cuisine Magazine /August 2019)