Aosa Nori
MieAosa Nori
Classification (Large)
Seafood products
Classification (Small)
Seaweed products
Main ingredients used
aosa seaweed
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Region of inheritance
Matsusaka City, Ise City, Toba City, Shima City, Minamiise Town, Kihoku Town
Product overview (special characteristics and types)
Aosa seaweed is a green laver seaweed known as hitoegusa. The dried and processed product of this seaweed is called [aosa seaweed], or simply [aosa], in Mie Prefecture.
Mie Prefecture boasts the top aosa seaweed production in Japan, and its shares make up 60% of the entire nation. The seaweed is used as an ingredient in tsukudani, and there is a demand for it for other diverse uses, such as to be consumed at home and at restaurants, as confectionaries, and also in processed foods, such as instant miso soup.
Aosa seaweed, along with hijiki and arame kelp, prefer calm inland waters, so the rias coastline along Mie Prefecture is a perfect place for the seaweed to grow. Another characteristic of Mie Prefecture’s aosa seaweed is that its color and taste differ according to where it was harvested. People call the scenery in coastal areas throughout Mie between January and April of every year [green carpet], establishing it as a local seasonal feature.
Aosa seaweed is popular as a foodstuff with its rich ocean fragrance, and has been used in many dishes from the past, including tempura, miso soup, clear soup, and tsukudani. In recent years, the ingredient is also being used in everyday dishes, such as pasta and Japanese omelets.
History and culture
The rias coastline around the Shima Peninsula in southern Mie Prefecture was originally a good harvesting ground for natural seaweed. Aquaculture started earnestly from the 1950s, and as the technology developed in the 1970s, aquaculture spread widely from the Chusei area to the Higashikishu area.
Aosa seaweed gained attention when it was used as an ingredient at the 2016 Ise-Shima Summit, and became popular for use at home and at restaurants for its pleasant fragrance and easy preparation.
Production method
The traditional manufacturing method is to wash the harvested aosa seaweed and place it on a table to dry under the sun for approximately two days until it turns a deep green color. Aosa seaweed that has been dried thoroughly can be used all year round. In modern times, more efficient industrial production is being conducted, with washing, dehydration, and drying done by machines.
Conservation and succession efforts
Of the prefecture’s produced and processed products that take advantage of local characteristics, Mie Prefecture recognizes especially outstanding prefectural products and their producers, certifying them together as a [Mie Brand]. The prefecture’s aosa seaweed was certified as a brand in 2021 by the Mie Prefectural Federation of Fisheries Cooperative Associations. It was recognized for its wide variety of flavors and fragrances according to the harvest areas, and also for its product volume when compared to products from other prefectures.
Main consumption method
Just adding or mixing aosa seaweed provides its characteristic fragrance and taste, making it a useful ingredient in a variety of Japanese, Western, and Chinese dishes.
At-home recipes:Aosa seaweed tempura
Ingredients
Aosa seaweed (raw)
60 g
Flour for tempura
70g
Cold water
100cc
Frying oil
As needed
How to make
Dissolve flour for tempura with slightly less cold water than the amount specified, add aosa seaweed, and mix them lightly to coat the seaweed in the batter.
Fry it in frying oil at 180℃.