Ariake Nori "Shisai" – Loosely Packed Dried Laver by Ariake Suisan 15g/0.53 oz

Ariake Suisan is a seaweed farming family business based in Okawa City, Fukuoka, operating for three generations in the rich waters of the Ariake Sea.

How Pure Nori Is Made

At Ariake Suisan, the cultivation of nori begins in the summer when spores cultured on oyster shells are attached to nori nets. These nets are then set up in the sea by hand, supported by thousands of poles already installed.
The cultivation process takes advantage of the tides, allowing the nori to be alternately submerged in seawater and exposed to air. Over the course of several months, the nori grows.

In the Ariake Sea, the tidal difference can reach as much as 5 to 6 meters. During low tide, the nori is exposed to the air, which contributes to the production of delicious, flavorful nori rich in umami and minerals.

First-Harvest Nori “Shisai”

In the traditional method, seaweed nets are immersed in organic acids and returned to the sea after the first autumn harvest as a disease prevention measure—known as "acid treatment"—and the seaweed is then finely minced and formed into square sheets in a process similar to making handmade paper. This approach not only breaks down the seaweed itself but also degrades its nutrients and umami.

However, Shisai is made without acid treatment and is simply dried in its natural form after being harvested from the sea, minimizing the loss of vitamins, minerals, and other nutrients, and preserving the seaweed’s original flavor and nutritional value.

Just like the “first flush” in tea, nori also has a "first-harvest" variety known as “Ichiban-tsumi Nori”, which is highly prized for its superior color, sheen, texture, and flavor. Shisai is made exclusively from this first-harvest nori, characterized by its deep black luster.
With Shisai, you can enjoy a uniquely delicate texture and rich sweetness, along with a gentle ocean aroma that softly rises as it melts in your mouth—an experience unlike any conventional nori.

Recommend way
How to eat?

Mix plenty of Shisai into warm rice to make delicious rice balls.

Sauté garlic and chili in olive oil, toss with cooked pasta, and top generously with Shisai for a seaweed-style peperoncino.

For a flavorful nori tsukudani (seaweed preserve), combine 100 ml each of soy sauce and sake with one pack of Shisai in a pot. Let it sit for 30 minutes, then simmer until thickened.