When is the first harvest of seaweed? Explaining the characteristics of first harvest seaweed and recommended ways to eat it

What is Hatsuharu Nori?

Hatsumi nori refers to the first seaweed harvested in the seaweed fishing season. It is sometimes called shin nori or ichiban tsumi nori, but both are synonymous.

Nori is harvested from late autumn through to spring, with the seaweed being picked about 10 times from seeded nets; the first harvest is known for being softer and tastier.

Yamamotoyama will also start selling first-harvested seaweed from December.

In this article, we will introduce the appeal and characteristics of this very precious first-harvested seaweed, as well as recommended ways to eat it.

Characteristics of First Harvest Nori

①Nutritious

As it is the first harvest of the year when the sea is rich in nutrients, it is more nutritious than the seaweed that is harvested in succession, such as the second, third, and fourth harvests. It contains a good balance of various nutrients, including vitamins, minerals, and dietary fiber.

② Crispness

First-harvested seaweed is characterized by its crisp texture and good bite. You can enjoy its texture to the fullest when making hand-rolled sushi with it.

3) Melts in your mouth

It is very soft and melts in your mouth the moment you put it in. There is also a strong lingering sweetness. It truly tastes like the bounty of the sea has been condensed into a single piece.

④Rich sea scent

First-harvested seaweed has a strong sea scent and rich flavor. It is often described as having a stronger, more mellow aroma than regular seaweed.

Rare and highly valued first-harvested seaweed

First harvest nori is extremely rare, accounting for less than 5% of the total nori harvest. Therefore, it is highly valued and treated as a luxury food ingredient. The price can be several times higher than that of regular nori.

On the other hand, because they are thin and young leaves, many of them have small holes or are chipped, but the taste and softness are unmistakable.

First harvest of seaweed in season

The season for first-harvested seaweed is from December to February. This is the best time to get your hands on some first-harvested seaweed, as seaweed fishing is at its peak during this period.

Recommended ways to eat first-harvested seaweed

In addition to eating first-harvested nori as is, we recommend dipping it in soy sauce and wrapping it around rice, or using it as an ingredient in hand-rolled sushi.

Hatsunori seaweed is very soft and absorbs moisture easily, so if it is used in a way that involves contact with rice for long periods of time, such as when making onigiri, it may dissolve.

Since this is first-harvested seaweed, we recommend eating it as soon as possible after opening the package, with as little time as possible left.

summary

What did you think? First harvest nori is a very rare and flavorful seaweed. It is a little more expensive than other seaweeds, but it is a precious seaweed that lets you feel the coming of winter, so it is definitely worth it.

Nori seaweed is in season in Japan, a country with four distinct seasons. Why not try the first nori seaweed of the season this winter?