Gokujo Saga no Shiri is a real gastronomic delight. It has a glossy black appearance, medium crispiness, elegant fragrance, melt-in-your mouth sweetness, smooth well-balanced taste and long finish.
MARUYAMA NORI
Maruyama Nori was founded in 1854, at the end of the Edo period in the Nihonbashi district of Tokyo, in the wholesale trade of dried seaweed. Its founder, Hikobei Tsushima established the firm under the name Kawaguchiya, bringing it to the beginning of the history of Maruyama Nori company. At the end of the Edo period, many types of food products that were produced in the western part of the country (particularly Kyoto, the former capital) were sold in Edo (Tokyo).
Maruyama Nori
GOKUJO SAGANOHASHIRI 1ST NET HARVESTED SEAWEED
| Origin: | ARIAKE SEA, SAGA, JAPAN |
| Unit Size: | 5 sheets |
Gokujo Saga no Hashiri roasted laver is a rare and unique product. Is it carefully selected from only the best seasonal products that have been matured in the bitter cold of the fertile Ariake Sea. It has the superb taste of the first harvest. Since only a small amount can be harvested with the first net, it has been highly prized since ancient times and is said to have been presented to the emperor.
The Ariake Sea is an elongated bag-shaped bay, covering approx. 1,738 km2, with a vast tideland that has developed in the shallow waters. Many rivers including the Chikugo River flow into it, bringing the rich nutrient salts (such as nitrogen and phosphorus) that are necessary for nori to grow. Moreover, since there is a difference of up to 6 meters between high and low tide, the tidal current is fast, which enables the seaweed to absorb nutrient salts more easily. These unique conditions in the Ariake Sea make this area particularly suitable for aquaculture. The melt-in-the-mouth quality of nori from the Ariake Sea means that it releases amino acids quickly when put on the tongue, and that's what makes it taste so immediately delicious. 'Pole-system aquaculture' is used in the shallow waters of the Ariake Sea, which involves stretching nets between poles planted in the seabed. This method leaves the nets exposed above water at low tide when we say they are 'dried out,' and that's believed to be connected to the good mouthfeel of the nori. After rearing in the open sea for 40 or 50 days, the first harvesting phase begins. Harvesting can last up to 5 months with harvesting intervals every 10-15 days and 10-12 harvests annually. However, it is the first net harvested seaweed that is the most highly regarded due to its elegant flavors, balance, and texture. It is as well a real nutritional powerhouse with a high concentration of minerals, v iodine, calcium, iron, phosphorus, potassium, manganese, porphyrin, copper, zinc, and vitamins A, B complex, C, E and K, niacin, folic acid, and B12.
- TASTE PROFILE
- CULINARY USE
- STORAGE
Gokujo Saga no Shiri adds layers of delicious toasty umami-sweet flavors to the dishes. From gunkan and temaki, norimaki to salads, egg dishes
Keep in dry cool place in airtight container away from direct light.