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Best Japanese Seaweed Types
Nori is the traditional Japanese ingredient created out of processed seaweed, more specifically the red algae Porphyra. The production starts with rinsing, draining, and slicing seaweed, which is later pressed and dried to create the rectangular sheets that are thin, flat, and black in color.
Through history, nori was mostly produced out of wild seaweed and was collected at its natural locations. The cultivation started in the 17th century, during the Edo period, when the growth in population increased the demand for nori. Today, it is commercially produced in a specially designed system of nets, where it is cultivated, then processed.
THE BEST Nori Seaweeds
Wakame is a type of edible brown seaweed, reported to have numerous health benefits. Like other forms of seaweed, it usually comes in dry form and needs to be rehydrated before use. Its flavor is neutral, lightly briny, and slightly sweet.
In its dry form, the color of wakame is dark green, but when rehydrated, it turns into a bright, glossy, and vibrant green color. In Japan, it has been consumed for thousands of years, and some archaeological evidence shows proof of its consummation dating back to 3000 BC.
One of the most commonly utilized seaweeds in Oriental cuisine, kombu or konbu has long been a dietary staple in Japan, and refers to a type of brown seaweed, namely kelp of the Saccharina japonica species that is native to Japan but also extensively cultivated in China and Korea where it's known as haidai and dashima, respectively.
Apart from the great nutritional and healing values, kombu is also used for its flavor-enhancing properties: it is an invaluable natural source of glutamic acid whose powdery crystals emerge to the surface of the dried seaweed and easily dissolve in water, giving any food cooked with kombu its rich, umami flavor.
Hijiki is a type of brown or dull green seaweed growing on the coastlines of Japan, China, and Korea. Over time, it has become a staple seaweed used in numerous dishes due to its versatility. It dries quickly, yet maintains most of its nutrient content such as high amounts of dietary fiber, calcium, iron, magnesium, and vitamin K.
Hijiki is often used in stir-fries, soups, and fish dishes. It is believed that hijiki has been consumed since the Yayoi era, and it first appeared in print during the early Heian period in a publication called Tales of Ise.
Mozuku is a term for the brown seaweed that is harvested in the Japanese waters, but predominatly around Okinawa. Most popular type is Okinawa mozuku (lat. Cladosiphon okamuranus), but there are also ito mozuku (lat. Nemacystus decipiens), ishi mozuku (lat. Sphaerotrichia divaricata) and futo mozuku (lat. Tinocladia crassa).
This seaweed is characterized by its slimy texture and stringy appearance, making it quite distinct from other types of edible seaweed like nori or wakame. Mozuku is highly prized for its nutritional benefits, including a high content of fucoidan, a type of sulfated polysaccharide known for its potential health benefits such as anti-inflammatory properties, immune system support, and possibly anticancer activities.
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Best Japanese Seaweed Producers
Morihan, founded in 1836, is a family-run company with nearly two centuries of tradition in producing high-quality Japanese green tea. Located in Uji, Kyoto, a region renowned as the birthplace of matcha, Morihan has become one of Japan's leading and most innovative green tea companies.
Throughout its history, the company has developed many pioneering products, including the first cold-brew Japanese green tea about 100 years ago and the first frothy matcha latte 25 years ago. Today, their range of instant Japanese green teas includes roasted green tea (hojicha), instant mixes for green tea pudding, spiced tea (chai), and much more.
AWARDS
Great Taste Awards - 2 stars
2024
Sanpuku Nori is a Japanese company specializing in the sourcing and distribution of the highest quality nori. All their premium products are made from tender young shoots of first-harvest nori (ichibanzumi). The company sources nori from the northwestern part of the Ariake Sea, where the Chikugo River brings clean, nutrient-rich freshwater from surrounding mountains, creating ideal conditions for nori cultivation.
This nori is renowned for its exceptional flavor, texture, and freshness, melting in the mouth and delivering a unique gastronomic experience. Based in Saga City near the Ariake Sea, Sanpuku Nori supplies the finest nori to restaurants, ryokans, and gourmet enthusiasts across Japan.
Motoi Nori is a Japanese company specializing in the processing and wholesale distribution of nori (seaweed) and other dried goods. Founded in 1931 by Masaichi Motoi in Ibaraki City, Osaka Prefecture, the company has expanded its reach across Japan, including Hokkaido, Karafuto, and Taiwan.
In 1972, the company was reorganized from "Motoi Masaichi Shoten" to "Motoi Nori Co., Ltd." Since then, it has continued to grow, establishing facilities such as a low-temperature warehouse in 1977 and a new head office building in 1993. The company sources nori from various regions across Japan, including the Seto Inland Sea and Ariake Sea, ensuring a stable supply of high-quality products.
BEST Motoi Nori Algae
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Best Japanese Seaweeds
Motoi Nori's 10 Full Sheets feature top-quality roasted seaweed, harvested from Japan's renowned Ariake Sea, known for producing exceptional nori. These expertly roasted sheets deliver a crisp texture and deep seaweed flavor, making them perfect for sushi rolls, onigiri, or as a flavorful snack on their own.
Packaged in a resealable bag to ensure lasting freshness, they should be stored at room temperature, away from direct sunlight, and refrigerated after opening to maintain their optimal taste and texture.
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