Completely different! What is the reason behind the differences in seaweed culture between the East and West?

Introduction

The way seaweed is eaten varies greatly from region to region, and the Japanese archipelago is divided in half between East and West, with Yakinori (roasted seaweed) and Ajitsuke-nori (flavored seaweed) being the two regions where different cultures have taken root.

Do you think roasted seaweed and seasoned seaweed lovers are more common in Eastern or Western Japan?

Big differences between Eastern and Western Japan

A survey conducted by a research company targeting 10,000 people nationwide on the preferred seaweed showed that in eastern Japan, the answer was "roasted seaweed," while in western Japan, the answer was "flavored seaweed."

Even though I am originally from the Hokuriku region, when I hear the word "nori" (seaweed), the first thing that comes to mind is flavored seaweed, and I rarely had the opportunity to eat roasted seaweed even as a child.

So why is flavored nori so popular in Western Japan? In this article, we'll take a closer look at the differences between the two.

When you think of seaweed, you think of seasoned seaweed!

In the Kansai region, seasoned seaweed is commonly found on the dinner table.
Seasoned seaweed is seaweed that has been flavored with ingredients such as dashi stock made from kelp or bonito, sugar, soy sauce, and mirin.

It is widely used not only to wrap rice balls, but also as a side dish for rice or as a topping for various dishes.

In fact, it was only in the mid-Edo period that modern-day nori farming techniques were established and common people were able to eat nori.

Seaweed farming began in Tokyo Bay in order to provide fresh seaweed for the shogun, and production was centered in Tokyo Bay, especially in Shinagawa and Omori.

As a result, in the Kansai region, far from where nori is produced, there was initially little custom of eating nori.

Seasoned seaweed was a gift from Emperor Meiji!

It was Emperor Meiji who created a major turning point from that point on.
Seasoned seaweed was developed as a souvenir from Tokyo when Emperor Meiji visited Kyoto in 1869.

When Emperor Meiji went to Kyoto, he decided to bring some nori as a gift. However, transportation was limited at the time, and there was concern that the nori would get damp during the long journey and lose its delicious flavor.

So, seaweed seasoned with soy sauce and mirin was developed to withstand long journeys and retain its flavor.

The "seasoned nori" that Emperor Meiji brought as a gift became a hot topic locally due to the Emperor's popularity and the novelty of seasoned nori, which was still rare at the time.

This incident led to seasoned seaweed becoming widely known and established in the Kansai region. After that, seaweed production areas were established in Kyushu and other areas, and seaweed culture in western Japan developed.

On the other hand, roasted seaweed in the Kanto region was relatively easy to obtain, and so Edomae sushi, which common people could easily eat while standing, developed during the Edo period.

Since then, seaweed has been used as a sushi ingredient, and roasted seaweed, which allows you to enjoy the original taste and aroma of the seaweed, has become widely popular among the general public.

summary

What did you think? Kansai and Kanto have different seaweed cultures, such as seasoned seaweed and roasted seaweed. This is the result of a complex intertwining of historical backgrounds and differences in food culture.

It's not a matter of which is more delicious or which is more correct, but rather it's important to enjoy the food culture that has been cultivated in each region.