Once in a lifetime deliciousness
Charm and character of Edo-mae Chiba NORI
What makes NORI so delicious? The crispness? Thetenderness? We hear many different opinions, but above
all, we believe “Flavor and fragrance” are the mostim p o r t a nt! C hib a N O R I’s p u r s ui t of “ Fl avo r a n dfragrance” mean research and efforts are being madedaily for quality improvement. The high quality of thefragrance of Chiba NORI is guaranteed; and regarding
the Flavor, it melts on the tongue and UMAMI taste
spreads throughout your mouth.

A little luxury Always Chiba NORI

Edo-mae
Chiba NORI
(Tokyo)(region)（Chiba prefecture）（Dried seaweed sheet）

The key to the Flavor is the “UMAMI component” of NORI. As in Konbu (Kelp), NORI contains a rich
supply of the UMAMI component of glutamine acid. Also, in the process of drying raw NORI, Inosineacid is said to become more abundant, and the combination of Glutamine acid and Inosine acid createan “UMAMI synergy” and an even richer Flavor is born.
Strength of UMAMIUMAMIsynergy

Inosine + Glutamine = Effectacidacidmultiplied

One of the points of commitment during the production of Chiba
NORI is “changing the nets frequently”. By the NORI fishermen
spending time changing the nets, freshly sprouted NORI can becultivated more frequently, allowing for cultivation of a higher
quality and tender NORI. “Edo-region Chiba NORI” will continue toevolve and pursue even further delicious Flavor, while appreciating
the blessings of nature such as the abundant nutrients poured into
Tokyo Bay from the Kanto Plain and the tranquil tidal flats suitablefor cultivating NORI.

Best storage method of NORIThe greatest enemies of NORI are humidity and oxidation.
Once the package has been opened, consume NORI as soon as possible. ( Exceptfor the aluminium bag, humidity and oxygen can penetrate and cause staling.)
In the case that you cannot consume the entire contents, tightly seal the bag andstore in the refrigerator. Storage in an air-tight aluminium tin is also acceptable.
For long-term storage, keep bag unopened, or tightly seal the bag and store in
the refrigerator. Note: When removing from the refrigerator or freezer, ensure thepackage remains sealed until it is brought to room temperature before opening.

Chiba prefecture
Mascot character

CHI-BA+KUN

Continuing to preserve
the Edo (Tokyo)-mae (region)
tradition for 200 years
The Chiba prefecture NORI cultivation was started
in 1822 in Hitomi-village (now Kimitsu-city) byOumiya Jinbei, a NORI wholesaler from Edo (nowTokyo) Yotsuya.
Since then, NORI cultivation spread to thesurrounding villages and gained name recognition
throughout the country as Kazusa NORI.
Tokyo came first in the nation in NORI production
value until the 1930’s, but Chiba prefecture
overtook Tokyo to be number one in 1940.
By the early 1960’s, Tokyo’s NORI cultivation had
all but disappeared, and at present, 97% of Edo( Tok yo)-mae(region) NORI is cultivated byapproximately 200 of the Chiba prefecture NORI
fishermen protecting and carrying on the tradition.

NTokyoSanbanze Ground（Ichikawa-city & Funabashi-city）

Kanagawa-prefecture

Aqu

Chiba-prefecturea-lin

Tokyo BayeBanzu Tidal Flat Ground（Kisarazu-city）

Hitomi-village（Current Kimitsu-city）
Futtsu Off-shore Ground（Futtsu-city）

NORI Cultivation GroundJanProducers & Specialists pass on1

Specially selectedoutstanding variety of freefilaments are planted onoyster shells.

MarAprMayJunJulAug

SepOctNovDec❶ Cultivating NORI seeds (chonchospores) in oyster shells

How to produce Chiba NORIStartFeb

Oyster shells are hung frompoles, and water temperatureand light are adjusted as seeds
are cultivated in a tank.

Around August, the oyster
shells become black,covered in NORI seeds.

❷ Seedlingcollection period (planting seeds)❸ Raisingof seedling period❹ Cultivatingperiod❹ Cultivating period

NORI is harvested using a purpose-built
boat. It lifts up the NORI net and trims off
the NORI with a cutter.
＊ When you imagine that it was historically hand-picked,
it must have been cold and very tedious work.

The cultivated NORI is carefully washedby the NORI fisherman. A machineprocesses it like paper and dries it.
★ Free filament : Summer stage of NORI

3

＊ Left photo is right after planting seeds;
right photo is shell covered in NORI seeds.

NORI nets are spread across the seaand NORI is cultivated.

2

The NORI seeds (conchospores)
cultivated in the oyster shells areplanted onto NORI nets.

＊ Nets are spread acrossthe sea’s surface for a
set amount of time to dryout and create strong
NORI seed nets.
Once the NORI grows to1cm, the nets arepreserved in a freezer.

4＊The tank below
contains oyster shells
with NORI seeds.
By wrapping the NORI
net around the wheelmechanism above, theseeds come out fromthe oyster shell onto
the NORI net.

The dried NORI, after a grade inspection by the Fisheries Cooperative Association, will
be put out for bidding at the cooperative market. Brokers (NORI wholesaler) will look at
samples and make successful bids on the NORI they would like to purchase.

Once the NORI grows to 15-20 cm, it can be harvested.
4-5 rounds of harvesting can take place using one net.

Commitment
point
In order to cultivate more tender
NORI, “Edo-region Chiba NORI”
frequently change the nets.

The successfully bid NORI is taken to each respective factory to be processedand commoditized into roasted NORI and Flavored NORI,
and onto supermarkets, school lunches, and to your dinner tables.

Goal
CHI-BA+KUN
許諾番号：第A1070- 6号