Seaweed
Hailed as the superfood of Japanese cuisine, seaweed has long been an indispensable part of Japanese diet.
These sea vegetables are loaded with nutrients, minerals and flavour. They are rich in umami and will add oomph to salads, soups, broths, seafood and countless other preparations. Whether eaten fresh, added to salads or used as a natural flavouring, seaweed is a multi-faceted and versatile ingredient.
The growth in the global vegan population and rising awareness regarding plant-based health benefits among consumers has boosted the market growth.
As an island nation, Japan harvests numerous types of seaweed from all around the country, such as hijiki from the crevices of rocks by the sea, and kombu from the shallow waters off the coastline. Seaweed, and seaweed-derived products, have been a central ingredient of Japanese cuisine for thousands of years and is still widely enjoyed today. Healthy, low-calorie, and packed with fiber, minerals, and flavour, Japanese seaweeds are used in everything from preparing dashi broth, to salads, soup and wrapping sushi rolls
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).
It was only Edo nori seaweed that made the trip in the opposite direction, as it was highly appreciated by the Kyoto aristocracy.
It was sold mainly in the west, and Hikobei greatly contributed to its expansion.
Maruyama nori seaweed, chosen with the greatest care, is the favorite choice of some 3,000 sushi bars, as well as many other professionals from the food sector in Japan and internationally.