The legendary Asakusa Nori seaweed, beloved since the Edo period | Its characteristics and history

What is Asakusa Nori?

Asakusa nori is a type of seaweed belonging to the Amanori family, which was once produced in Tokyo Bay from the Edo period through the Meiji period. It was prized as a staple of Edomae sushi, and this led to nori rolls becoming extremely popular among the common people as well. Its deliciousness, which was praised as being exquisite, spread beyond Tokyo and it became known nationwide as an Edo souvenir and Edo specialty.

Asakusa nori was widely available until around the 1950s, but due to the difficulty of cultivating it, there are now almost no producers left. It has become so rare that it is designated an endangered species.

Characteristics of Asakusa Nori

First of all, it is characterized by its rich umami and sweetness. It has a mellow taste that lingers even after it melts in your mouth. It is a darker green than regular seaweed, and you can enjoy the texture that melts in your mouth.

In addition, Asakusa nori is rich in vitamins, minerals, and dietary fiber, and is especially high in beta-carotene and iron, which are helpful in maintaining good health.

Finally, there is its rarity. Asakusa nori is currently only produced in a few places, such as parts of the Ariake Sea and the Kumamoto Prefecture Kaijiguchi Fisheries Cooperative. This is because it is susceptible to disease and has a low reproductive capacity, and is easily damaged, making production extremely time-consuming.

Because it is made by traditional handcraft, it is not suitable for mass production and is an extremely expensive ingredient. It can truly be called a phantom seaweed.

The History of Asakusa Nori

Rapid growth during the Edo period

Asakusa Nori has a long history, and it is believed that seaweed was already being cultivated in Asakusa in the early Edo period. At the time, Asakusa was located at the mouth of the Sumida River, and had an ideal environment for cultivating seaweed. Later, when the fifth shogun, Tokugawa Tsunayoshi, issued a fishing ban in the Asakusa area, seaweed cultivation moved to Omori.

Tokyo Bay facing Omori was extremely suitable for seaweed farming due to its water quality, tides, tidal range, etc. Because high-quality seaweed was harvested, the area quickly grew as a seaweed production area.

Asakusa nori seaweed made in Omori was so delicious that it was even chosen as a gift to the shogun. Asakusa nori seaweed developed together with the culture of Omori.

By the mid-Edo period, Asakusa nori had become widely loved as a staple of Edomae sushi.

Meanwhile, Asakusa Nori is cultivated using traditional methods, such as manual labor. First, the seaweed is harvested every day at low tide from late November to March. After that, it is washed with water to remove dirt, then chopped finely, flattened, and dried in the sun, all in one day.
After that, it is kneaded by hand and shaped into a sheet before finally being shipped.

This process requires skilled techniques and a lot of time, and is not suitable for mass production, making the seaweed highly prized.

The Meiji era began to decline

Since the Meiji period, the amount of nori produced has increased dramatically thanks to the development of cultivation techniques. However, Asakusa nori had issues with being susceptible to disease and having a weak reproductive ability. It also spoils easily and is easily affected by weather, so it was very labor-intensive, costly, and risky for producers.

During this time, a method for cultivating Susabinori, a variety that is resistant to disease and easy to propagate, was established, and Susabinori became the mainstream in seaweed cultivation. Asakusa nori, which was traditionally made by hand and was extremely labor-intensive, gradually disappeared.

Postwar

Furthermore, due to the construction of reclaimed land after the war, Omori, which was the main production area of ​​Asakusa Nori, abandoned its fishing rights in 1962. This brought an end to the history of Asakusa Nori cultivation, and it has now become an endangered species that is rarely seen.

Finally

In recent years, efforts have been made to revive Asakusa nori.

Local fishermen and seaweed producers are working together to improve the growing environment for Asakusa nori and preserve traditional manufacturing techniques.

Additionally, efforts are being made to spread awareness of the rarity and history of Asakusa nori, and it is gradually beginning to attract attention.

Asakusa nori, which has developed alongside Japanese culture, is a precious ingredient that conveys the sophistication of Edo. It is important to protect the rarity of its crisp texture, melt-in-your-mouth feel, and gentle sweetness, and pass it on to future generations.