Selection
November to March is harvesting season for seaweed, and the auctions for these products are held simultaneously nationwide. During the auction season, Mikuniya goes to each one all over Japan, just to taste out the best of the best. In other words, in order to find the nori with the most “beautiful color and luster, elegant sweetness and melting feeling in the mouth.”
Grading
At this stage of the production process, the seaweed has been obtained following a meticulous examination focusing on umami, color, texture, and aroma. This attention to detail is crucial as subtle differences exist among these four factors, even within the same grade of nori. Employing all five senses, each sheet of nori undergoes a manual quality check and is subsequently sorted for use in various Mikuniya products. This refined process has been honed and perfected over two decades of accumulated knowledge.
Roasting
Highly skilled craftsmen meticulously adjust the temperature of the processing unit based on the grade and texture of the nori. This delicate task is entrusted to craftsmen with over 10 years of experience, who possess the ability to discern how the nori responds to temperature variations influenced by factors such as nori humidity and production area.
