TRG Info and Advice

Ana-aosa (Aosa) [Ulva pertusa Kjellman]: Wild-harvested in summer, ana-aosa is then dried, powdered and made into furikake rice seasonings. As the Ana-aosa aroma stays even when it is heated, it is often used for okonomiyaki, takoyaki and rice crackers.

Foraged in July and August, Kubirezuta is also known as umibudo (sea grapes), and is mainly consumed in Okinawa. Featuring a popping texture, it is usually used for salads.

Farmed in brackish water areas, suji-aonori is harvested from December through March. The most famous suji-aonori variety is foraged in the River Shimanto in Kochi. Suji-aonori tastes and smells best among the edible varieties of aonori seaweed. It is often served in soup dishes or as tempura, but is flavorful when lightly seared and sprinkled over white rice, too. The price of suji-aonori is sometimes three times more expensive than ana-aosa.

Harvested from February to April. In Japan, most hitoegusa is farmed off the coast south of Central Honshu, in the Pacific Ocean and southern parts of the Sea of Japan. Hitoegusa is an ingredient of aonori (green laver powder) and tsukudani (nori boiled down with soy sauce and mirin). It is also made into miso soup and tempura.

Growing off the coast of Honshu, Shikoku and Kyushu, miru is harvested from the end of July through late August. In Japanese, miru is written 海松 (sea pine tree), which reads miru. It is usually made into a vinegared dish or served with vinegared miso (bean paste). Miru has been consumed since ancient times, and in the Nara Period, people used it to pay their taxes. Nowadays, it is not eaten as often as before.

Harvested in Tohoku and Hokkaido, Konbu is one of the most common seaweeds for Japanese people this millennia. Konbu is often boiled down with soy sauce and mirin to make tsukudani. It is also processed into tororo (shaved, dried konbu), and is an essential ingredient of soup stock in Japanese cuisine.

Wakame can be found from off the coast south of Hokkaido to Kyushu, and is harvested from February through April. Harvested wakame is preserved by drying and salting. Wakame is eaten in various ways: in miso soup, vinegared dishes, soup, sashimi, and salads, among others. The bottom part of wakame, stipes with folds, is called mekabu. When chopped, it becomes sticky. Mekabu tastes delicious with wasabi and soy sauce.

Harvested from April through June in the seas of Okinawa, Niigata and other areas along the Sea of Japan. Mozuku is usually used for vinegared dishes and miso soup. Mozuku also tastes delicious in hiyashi chuka (cold Chinese noodles) and zosui (rice soup).

Hijiki can be found in the areas south of Hokkaido to the Nansei Islands, and is wild-harvested from March through May. Hijiki has been being eaten since ancient times, along with konbu and wakame. It is usually dried for preservation and then reconstituted in water before cooking. Hijiki is used in simmered dishes, mixed with rice, and in salads, among others. Depending on the region, it is sometimes slowly boiled with other kinds of seaweed such as arame and kajime first, so the hijiki can soak up their delicious flavors. It is then dried before shipping. During this process, the color of hijiki becomes black. Foreign authorities have recommended not eating hijiki, stating that it contains arsenic. However, arsenic is soluble and can be avoided if you put dried hijiki in plenty of water for longer than thirty minutes. The water used to soak the hijiki must be disposed of, of course. After 30 minutes of soaking, rinse the hijiki with running water two or three times, and wring it lightly before using.

Wild-harvested in a comparatively short period of time (April through May), Matsumo is eaten mainly in the Sanriku region of Tohoku. It has a distinct texture and tastes delicious. Matsumo is usually used for vinegared dishes, miso soup and clear soup.

Habanori is collected from winter to spring all over Japan. Dried habanori is an ingredient of miso soup, and is also eaten, seared and sprinkled over rice. In some parts of Chiba Prefecture, habanori is an essential ingredient of zouni soup in the New Year. Dried habanori sheets are premium foodstuff.

Akamoku is wild-harvested from February through April in the seas south of Honshu. In the coastal areas along the Sea of Japan, such as Shimane and Sado Island, a similar kind of seaweed, hondawara (Sargassum fulvellum (Turner) C.Agardh), is also consumed. When akamoku is chopped, it becomes sticky. It is usually eaten with soba (buckwheat) noodles or yam potatoes.

Arame is foraged from July through September, off the coast of central and northern Honshu in the Pacific Ocean and in the north of Kyushu. Usually cut into strips, arame is used for simmered dishes and miso soup, and is also made into arame rolls as is. Alginic acid extract derived from arame is used for food additives (stabilizer). There is a very similar kind of seaweed called kajime (Ecklonia cava Kjellman), and in some areas, the two names are often mixed up: kajime is called arame and vice versa.

The amanori species is cultivated in the bays, or just off the coast, all over Japan, from Hokkaido to Kagoshima. Amanori variety seaweed is an ingredient of nori, which is used when making sushi rolls and onigiri (rice balls). Amanori is an essential seaweed for festivities and special occasions.

Makusa is harvested May­ – June in all parts of Japan. The one harvested in the areas along the Pacific Ocean is considered to be high quality. Makusa is usually processed and made into agar and tokoroten jelly. In Ishikawa Prefecture, there are special, local dishes called Suizen and Ebisu. Suizen is made by kneading Makusa with rice powder and coagulating the mixture. Ebisu is made by mixing Makusa with eggs and heating the mixture until coagulated. Suizen is usually served at Buddhism ceremonies, whereas ebisu is served on celebratory occasions such as the New Year.

Funori is harvested in winter and spring in Kyushu, Shikoku and the Sanriku region in Tohoku. Funori is dried before shipping. The reconstituted and drained funori is then prepared into vinegared dishes and miso soup. In Niigata, funori is added to soba (buckwheat) noodles. It is also used for industrial products.

Umizomen is wild-harvested from May through July in the northern parts of Kyushu, San’in, and the Noto Peninsula. Umizomen is usually made into vinegared dishes and miso soup.

Tosakanori can be found off the coast of the Pacific Ocean, Seto Inland Sea, and the west coast of Kyushu. When fresh, the color of Tosakanori is bright red, but it turns green when hot water is poured over it. If it is then soaked in water, the color turns white. Tosakanori is used in seaweed salads to add color.

Akaba Gin’nanso is harvested from January through March in Hokkaido, and in the northern areas of Tohoku along the Pacific Ocean. It is served in miso soup, or as tempura and other dishes. In Hachinohe City, Aomori, there is a very rare and traditional local food called Akahatamochi, which is made by pounding steamed Akaba Gin’nanso.

Kirinsai can be found in the southern parts of Japan, and it is harvested in spring. Kirinsai is usually processed to extract Carrageenan. Recently, Kochi Prefecture is making efforts to cultivate kirinsai, aiming to make the seaweed a local specialty. In Okinawa Prefecture, it is called Suunaa. Kirinsai is usually used for salads, miso soup, and vinegared dishes, among others.

When it is blanched, Ogonori turns bright green. That is why it is used for a condiment of sashimi. It is also used as an ingredient for soup dishes.

Igisu is foraged in the vast area stretching from Hokkaido to Kyushu, mainly in July and August. Igisu is usually used for agar or as a sashimi garnish. In Ehime Prefecture, Igisu and fresh soy powder is mixed with dashi stock and heated until Igisu is dissolved. The coagulated, agar-like food is called Igisu Dofu (tofu), a local specialty served during Obon (Obon is the time when the spirits of the ancestors return home for a short visit) and at Buddhist ceremonies.

Tsunomata is harvested in Honshu, Shikoku and Kyushu. It is consumed mainly in Chiba and Ibaraki. Tsunomata is boiled until dissolved and coagulated, and the coagulated jelly is eaten with vinegared miso, or Japanese mustard and soy sauce.

Matsunori is harvested in Hokkaido, Honshu and Kyushu. It is usually used for vinegared or dressed dishes.

Mukadenori can be found from winter to spring in all parts of Japan. It is usually prepared into salad, used in konnyaku-like food, and tsukudani (boiled down with soy sauce and mirin).

Akaba Gin’nanso is harvested from January through March in Hokkaido, and in the northern areas of Tohoku along the Pacific Ocean. It is served in miso soup, or as tempura and other dishes. In Hachinohe City, Aomori, there is a very rare and traditional local food called Akahatamochi, which is made by pounding steamed Akaba Gin’nanso.