The 'More Delicious Suji Aonori Project' revives the highest-grade 'Suji Aonori' through land-based aquaculture!
Hello, I am Tasuki.
I tend to choke easily. Even if not as much as my elderly parents, I still choke. I once panicked, thinking I might have developed pill-induced dysphagia!?
I am clumsy, so I make mistakes. When I put dried green seaweed (aonori) on yakisoba, I try to add just a little. But it doesn't come out. I tilt it, thinking, 'Huh?'
WHOOSH!!
It all comes out in a huge amount at once.
Oh, I've done it again...
I think to myself every time. Thinking it would be a waste to leave it, I continue eating, and then,
COUGH, COUGH, COUGH!!
The aonori turns into fine particles, and I keep choking. Since that day, I don't put aonori on yakisoba.
(I do put it on grated yam, though.)
I touched on the main topic of this article briefly just now, and it is aonori. Actually, aonori has also been in a critical situation, fueled by global boiling.
Did you know that the special 'suji aonori' that lives in the brackish waters where fresh and seawater mix at the mouth of the Shimanto River, a clear stream in Kochi Prefecture, is rapidly disappearing?
It is known as the highest-grade product among aonori, with a very rich aroma. The annual catch, which was 20 to 50 tons until the early 1980s, dropped to zero between 2020 and 2024.
Due to rising seawater temperatures caused by global boiling, seaweed is disappearing from Japan's seas. The feeding damage by rabbitfish and sea urchins, which have become more active, is expanding, and the desertification of the sea, known as 'isoyake' (barren rocky shores), is progressing.
This time, I will inform you about a part of the SEA VEGETABLE COMPANY launched project to revive 'suji aonori'.
What are the results of the project launched by SEA VEGETABLE COMPANY for 'suji aonori'?
Image citation/reference: Launching the 'More Delicious Suji Aonori Project' to open up the possibilities of seaweed with the 'king of aroma in the seaweed world,' suji aonori - SEA VEGETABLE COMPANY
To stand up against the critical situation for 'suji aonori,' Representative Jun Hachiya, who was researching integrated seaweed and abalone aquaculture at Kochi University, co-founded the company with his acquaintance, Representative Yuichi Tomohiro. The two entrusted the revival of the highest-grade aonori, 'suji aonori,' to land-based aquaculture utilizing underground seawater.
Underground seawater has almost no foreign substances, the water temperature is stable, and it is possible to mass-produce high-quality nori. After succeeding in land-based aquaculture in 2016, orders were received from companies such as Otafuku Sauce, a major sauce manufacturer in Hiroshima City, Hiroshima Prefecture, that uses domestic ingredients.
Representative Tomohiro felt that 'the situation had changed' around 2020. For underwater surveys, he dove into seas all over Japan and experienced the sight of seaweed dying out and sandy areas spreading as far as the eye could see.
'Increasing seaweed, which nurtures small creatures, leads to the regeneration of the sea,' he said, finding the path he wanted to pursue.
We expanded land-based cultivation to include Habanori and Atsuba-Aosa, and also entered the field of marine cultivation. We confirmed that by growing multiple species on ropes during periods with less fish grazing damage, or by raising them in baskets, we can achieve the role of seaweed beds, such as attracting small fish. were able to.
Reference: Reviving seaweed, leading to the regeneration of the sea... Sea Vegetable, Yomiuri Shimbun (2025)
Having gained the cooperation of fishermen across Japan, our land and sea cultivation sites have reached over 30 locations from Okinawa to Hokkaido.
“If consumption expands, fishermen's incomes will stabilize, and cultivation volume will also increase,” he reflects, while also working hard on developing recipes using seaweed. From okonomiyaki and vinegared dishes to the Peruvian dish 'ceviche' and the Italian dish 'aglio e olio,' these are introduced on the official website and other platforms.
Representative Tomohiro explained,
“I want to protect the Japanese food culture that has long consumed plenty of seaweed and restore the rich seas.”
he explained.
My father and green laver
My father has a weak throat. Having smoked for over 50 years, his respiratory system is weakened.
My father is stubborn, inflexible, and has a foul mouth.
He loves television, and because he eats while watching TV, he often spills his food.
One day, he was supposed to put green laver on his grated yam, but because he was looking away to watch TV, he put it on his omelet instead.
When my mother warned him, he said, 'I'm the one eating it, so it's fine!' and ate it anyway.
However, because his throat is weak from smoking, he chokes on his food every single time. He is quite frail.
The main subject of this article, the 'More Delicious Suji Aonori Project,' also created a positive synergy by starting land-based cultivation aimed at reviving the highest-grade 'Suji Aonori'.
Even by specializing in just one thing, it ultimately has a broad and wonderful impact.
Fish are hard to catch these days, and land-based cultivation is increasing; it seems likely that activities like the 'More Delicious Suji Aonori Project' will continue to grow nationwide in the future!