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Ariake Seaweed [Shisa] is the highest quality seaweed grown by Tetsuya Koga, who has been a seaweed fisherman for three generations in the Ariake Sea.
Shisai is made by drying rock seaweed from the Ariake Sea, and is characterized by its chewy texture and rich flavor.
Instead of using the traditional manufacturing method of soaking the seaweed nets in an acidic liquid (acid treatment), or mincing the seaweed after harvesting and cutting it into square sheets, the seaweed is dried in the state it is harvested, which means the seaweed retains its abundant nutrients, flavor, and minerals without being damaged.
In addition, they only use the first harvested seaweed, which has a soft, easy-to-dissolve texture and excellent flavor.
It can be used in a variety of dishes, such as ochazuke, salads, pasta, and soups.
Ariake Sea - Ideal environment for seaweed cultivation
The Ariake Sea spans four Kyushu prefectures and is fed by over 100 rivers, large and small, making it rich in nutrients necessary for seaweed cultivation.
In addition, this sea, which boasts the largest tidal range in Japan, is ideal for seaweed cultivation because the seaweed absorbs the abundant nutrients from the sea at high tide and the environment is favorable for photosynthesis at low tide.
Ariake Suisan operates in the Ariake Sea, and is involved in everything from seaweed cultivation to processing and sales.
The Ariake Sea in Okawa City, Fukuoka Prefecture, is a rich sea that accounts for 40% of Japan's total nori seaweed production.
Among them, Ariake Suisan has been making seaweed for three generations.
New seaweed “Shiso”
After much trial and error, a new type of seaweed called "Shisai" was created.
Its glossy black appearance and rich sweetness have earned it a reputation, and it is now sold in stores nationwide.
Mr. Tetsuya Koga of Ariake Suisan has spent a year growing Shisai, which he has delivered to dining tables across the country, and he has also taught each and every one of us about the production method of nori, the charm of the Ariake Sea, and the food culture of nori. Masu.
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