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横須賀大津港まるまつ丸
釣り船・新海苔販売・貸しボート
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Nori seaweed, grown, produced,
delivered to you from Tokyo bay
Yokosuka
We, MaruMatsu Nori Factory are producing nori seaweed for more than 60 years in this Otsu Yokosuka area. Hoping to introduce the genuine taste of nori to everyone in or out of Yokosuka, we are directly selling our fresh Nori products at our shop or via webshop.
For personal consumption, a private gift, or a larger amount for business, we prepare for your variety of orders, please feel free to ask us via email or phone about our Nori products.
Nori Seaweed History
Nori has been a very popular seaweed on Japanese dinner table. A study says Nori was collected and consumed as a seafood already in Jomon era, also in some old books from Nara period of AC700, they describes an activity to dry Nori and make them dried seaweed product.
But those are all records and history of collecting natural Nori seaweed, it wasn't until Edo periods Nori was artificially grown and cultured in Japan. However, even in that time the habit of Nori spores had not been revealed and cultivation was totally a mattar of luck. That is how Nori was called Un-Gusa(Lucky-grass(seaweed)).
After while, English scientist Kathleen Drew-Baker discovered the Nori life cycle and laid the foundation for modern Nori aquaculture in Japan.
Shin-Nori?
There are 2 ways of Nori aquaculture and in Yokosuka we use Uki-nagashi method. The harvest season starts from November to March. Every year newly made Nori is produced and called shin-nori.
The first harvest from the net in November and February is called Ichiban-nori, which has the finest and tenderest quality and is rare portion for pruducts.
The amount of Yokosuka Nori production is very small among Japan though, it's famaous for the tenderness and its fine taste, selected as one of hundred good products of Kanagaga.
The nori quality changes every time they harvest, 2-ban Nori, 3-ban Nori, they are selected and used for different cooking purposes like, for ramen they prefer tough taste of 3 4 5 ban nori.
Hoshi Nori and Yaki Nori
Nowadays, you can find almost only Yakinori if you go to a supermarket. However nori right after produced are not toasted and called Hoshinori. It wasn't a long time ago we toast Hoshinori by our hands at home.
Deferent from the familiar green look of Yakinori the black of Hosinori is still black even under the sun. You can lightly toast it and it turns into green Yakinori.
The size of Nori is called zen-ban, which is 21cm and 19cm.
this size is born in Japan and later be exported to Korea and China along with method of Nori aquaculture.
Nori is mainly a side-dish ingredient however, newly produced fresh 1-ban nori tastes gorgeous like main-dish.
It is a seasonable product, please try our newly made Yokosuka nori.
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