Seaweed grade and grading inspection

Introduction

This may be a sudden question, but did you know that the seaweed you eat comes in different grades?
There are many different grades of products, from everyday items to luxury items given as gifts. But what is the difference between them?

What are the grades of seaweed?

There are various types of seaweed, ranging from the first harvest to approximately the tenth harvest, and with each harvest the seaweed becomes firmer and harder, and its color and flavor gradually fade.
Based on the standards established by each production area, the seaweed is processed using fully automated machines into square sheets called dried seaweed.
After that, the seaweed shipped from each production area is carefully graded by professional inspectors based on the criteria of color, gloss, and the presence or absence of chips or holes.

Seaweed grading inspection

Grading inspections divide the seaweed into various grades, such as those that are heavier than the standard, lighter, black in color, shallow, have small holes, are glossy, have less gloss, have green seaweed mixed in, are torn or chipped, etc. For example, when taking the seaweed from the Ariake Sea as an example, there are a total of 15 classes, and each of these is divided into 14 grades such as excellent, special, and first-class, based on color, luster, flavor, etc. In Ariake, Fukuoka, there are an astounding number of grades, more than 500.

The most important thing is to match the scene

Nori is strictly graded as shown above, but just because it is of a good grade does not necessarily mean it is suitable for every use.

This grading system is based on appearance - "black seaweed, no holes, and well-formed" - so the price does not reflect taste or aroma.

The uses of nori vary depending on the number of times it is picked and its grade, so just because a certain grade is good does not necessarily mean it is suitable for all uses.

For example, onigiri (rice balls) prefer thick, crispy seaweed, while sushi prefers a thinner, crispier seaweed. As you can see, just because the seaweed is of a high grade doesn't mean it's great no matter how you eat it! The best seaweed for each situation will play its best role.

summary

This is also a matter of personal preference. Some people like seaweed that is flexible and melts in the mouth, while others may value a firm texture and a pleasant aroma. No matter what grade it is, the best thing to do in the end is to try it and buy the seaweed that you like best.

Ultimately, it all comes down to personal preference: some people like their seaweed to be pliable and melt in their mouth, while others may prefer a firmer texture and a pleasant aroma.

No matter what grade it is, it's best to try it and buy the seaweed you like best. For me, the texture is more important than the aroma. What kind of seaweed do you like?