The Ariake Sea, with more than a hundred mineral-rich rivers pouring into it, is known as an ideal environment for growing laver. The fishing grounds not far from the Mifuku Nori factory and direct sales office are known for growing the highest quality laver, which is cultivated using the “shibashite method” unique to this region, in which nets are stretched over a million cracks (pillars). The difference in tidal range, which can be up to 6 meters, allows the laver to absorb the abundant nutrients in the sea at high tide, and at low tide, the laver is exposed to sunlight, which promotes photosynthesis. This unique cultivation method produces a concentrated flavor and a crisp, melt-in-your-mouth texture.

Tsunehiro Kawahara, the second generation president of the company, has been using all five senses for over 30 years to examine the taste, aroma, color, and luster of the seaweed. The water temperature and currents at the farm, which greatly affect the quality of the seaweed, as well as the mineral content, vary greatly depending on the day and location of the harvest, so each taste is carefully evaluated in order to create products.

The first seaweed harvested from a single net is called “Hatsumikomi” (first harvest), and it is particularly shiny and crisp, making it an ideal seaweed for sushi restaurants. The “aromatic dried seaweed” used by many chefs is dried as it is harvested, and then roasted to enhance its aroma and texture. Nama-nori, harvested at its peak of freshness and not processed, has a surprisingly refreshing texture and concentrated flavor that is a true early-winter treat. It is a perfect addition to a vegan diet or as a snack when served with soy sauce or ponzu (Japanese citrus juice).