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Shimanto River Blue Seaweed
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Izataya
1391-7 Ikku, Kochi City, Kochi, Japan

Product Name: Shimanto River Blue Seaweed
Raw Materials: Blue Seaweed

The peak is from mid-February to mid-April.

Shimanto River Blue Seaweed


Shikoku's Shimanto River is said to be the last clear stream in Shikoku, and its specialty is "Kawanori", which you don't often see here. The Shimanto River is so beautiful and clean that you can still pick "river laver" which is still eaten today.

By the way, there are two types of laver here, Blue Seaweed and Blue Laver, which are different from each other. Aonori, which I haven't covered in this article, has a great flavor and melts in the mouth, so it's treated as one of the highest quality products.

The "Blue Seaweed" that we will eat this time is farmed in a brackish water area (now) where seawater and river water mix a few kilometers upstream from the mouth of the Shimanto River. They usually sell sun-dried ones, which can be stored for up to a year if they are frozen. (Later, it was registered as a trademark of a regional organization in 2007).


Blue Seaweed, fluffy and dried...hmmm, I don't see it anywhere else. When I tore it into pieces and added it to the miso soup, it spread fluffily as expected and smelled a little bit of seaweed in the air. When you take a sip, you can feel the sweet smell of seaweed. This is good. I scooped up a scoop of "Blue Seaweed" with chopsticks and chewed on it, and it was chewy.

Drinking miso soup and eating rice from "Blue Seaweed", this exquisite balance of flavors is very good. After all, seaweed goes well with rice. Yes, there is no raw smell and it is elegant. This might be good~.

I once bought some Blue Seaweed tsukudani on my way back to Shikoku, and it was delicious too.
©Japanese Famous Foods , Update:2020/07/12