What's the difference between expensive seaweed? A detailed explanation of the secrets behind the difference in seaweed prices

Introduction

When it comes to seaweed, the price range can vary greatly. There is a price difference between the relatively affordable seaweed sold at supermarkets and the seaweed sold at specialty stores like ours.

So what exactly is the difference between cheap seaweed and expensive seaweed?

Why there is a price difference

1. Place of Origin

The origin of seaweed has a big impact on its taste and aroma.

Famous seaweed producing areas include the Ariake Sea coast, the Seto Inland Sea, Ise Bay, and Mikawa Bay, but generally speaking, it is the Ariake Sea seaweed that is said to be the most expensive among domestically produced seaweed. Prices have been set high due to the poor harvest in Ariake in recent years.

In addition, first-class rivers such as the Chikugo River flow into the Ariake Sea, and the rivers carry nutrients from the mountains to the sea, making it a nutrient-rich sea. The Ariake nori seaweed grown there is very sweet, has a pleasant fragrance, and is crisp and very soft, with a texture that melts in your mouth.

On the other hand, seaweed from the Seto Inland Sea is dark in color and has a rich flavor. It is thicker than seaweed from Ariake, and has a firm texture.

Products from production areas such as Fukuoka, where it is possible to produce large quantities of products of a fairly consistent quality, are often used in convenience store onigiri and other items, so they are not available in large quantities at regular supermarkets and are not commonly seen.

The relatively inexpensive seaweed commonly found in supermarkets is often not domestically produced, but imported from China, Korea, etc. The origin of imported seaweed is often unclear, and the quality can vary.

2. Quality and Grade

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.

Grading inspections involve classifying the wood into various grades, such as heavier or lighter than the standard, black in color, shallow, with small holes, glossy, less glossy, mixed with green seaweed, torn or chipped, etc.

Expensive seaweed is naturally of high quality, while cheap seaweed is often of low quality. Low quality seaweed is thin and may have many holes and tears. It also tends to be darker in color and have a weaker scent.

3. Time period

There are many 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 become lighter.

First-harvested seaweed is a rare species, accounting for less than 5% of the seaweed available in a year. Therefore, first-harvested seaweed is relatively expensive, while seaweed harvested at other times of the year tends to be cheaper.

Generally, the first seaweed harvested during the nori harvest season from November to February is called "Hatsu-Nori." Hatsu-Nori is a very rare seaweed that accounts for less than 1% of the seaweed sold nationwide in a year.

The taste varies depending on the fishing ground, but the first seaweed harvested is the most nutritious and has the best taste. In addition to being crisp and crunchy, the seaweed itself is known for its deep flavor and smooth texture.

4. Taste

Nori has three taste elements: sweet, umami, and salty.
The more expensive the seaweed, the more umami it has and the sweeter it tends to taste. It also has a milder saltiness. On the other hand, cheaper seaweed tends to have less sweetness and umami and a stronger saltiness.

5. Appearance

Cheap seaweed is thin, has many holes and tears, is blue in color, has a dull shine, and has jagged edges.

On the other hand, expensive nori is thicker, has fewer holes and tears, is black in color, and is shiny.

summary

What did you think? There are many differences between cheap and expensive seaweed, such as place of origin, quality, taste, and appearance, but the most influential factors are the grade and season.

Reasonably priced nori is easily available all year round, but it may be inferior in taste, aroma, and nutrition. On the other hand, expensive nori has superior taste, aroma, and nutrition, and there is a big difference in the taste that falls apart in the mouth and the aroma that leaves a lingering aftertaste.

This is a high-quality seaweed that is hard to come by, but it is a great product that will satisfy even those who are looking for the real thing, and it also makes a great gift. Although it is a little more expensive, this may be a better choice for special occasions.

When choosing seaweed, be sure to consider the origin and quality, and choose according to your budget and purpose.