KAIDANJI


Hironoya-08 by SLP KAIDANJI at North Sanriku

The sea and the gifts of Hirono-cho town, northernmost part of Iwate pref.

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The seashore of North Sanriku area of Iwate pref. located at a prefectural border of northernmost part of Honshu, Aomori pref. is featured as precipitous cliffs unlike South Sanriku. Thanks to that topography, the precious marine products are produced.

 

Above all, seaweeds grow thick like a grassy plain in the sea of Hirono-cho. In those seaweeds, particularly Wakame seaweed is known as seawater cleaner because while they grows, they absorb phosphorus and nitrogen of seawater. The reason why the sea of Hirono-cho is so clear and beautiful is that seaweeds protected in the topography purify the sea like the repayment of favor.

Taneichi, the town of “Nanbu Moguri” the traditional diving style

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Taneichi, Hirono-cho is known as a town of “Nanbu Moguri”. It became famous nationwide by NHK drama series "AMACHAN".

 

“Nanbu Moguri” is a helmet-style diving technology keeping for 100 years. The technique of “Awa Moguri” was conveyed to there when dismantling of the submergence ships or salvage oparations needed, and it has been inherited afterwards by descendants.

 

Nowadays, the technique of “Nanbu Moguri” is used in the sea urchin and sea squirt catching. This is a nature friendly method because they catch only matured one of a necessary kind by hand.

 

This area where the gentleness of the sea and the kindness of the people have been inherited is a town of fisheries, also receives the gift of the best fishing ground where the cold Kurile Current mixes with the warm Kuroshio Current meets from the earth.

The rich blessing that the sea of Hirono-cho brings

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The most Wakame seaweed we normally have in the meal is cultured or not from Japan now. The amount of Wakame seaweed production of Iwate pref. is the best in Japan, but is almost cultured.

 

The charm of the natural Wakame seaweed is three times thicker than normal one. The texture is totally different from cultured seaweed. In Hirono-cho, the Wakame seaweed which stuck to rocks underwater is cut with a sickle one by one in a traditional way.

Hironoya-05 by SLP

Head Office "HIRONOYA"

Hironoya-13 by SLP

Stock Sea Farm for sea urchin

Hironoya-15 by SLP

low temperature smoked North Pacific octopus


Detailed information

Company name:


Ingredients:

Mainly Wakame seaweed from north Sanriku area, various seafood from north Sanriku area


Net Weight:

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Duration of quality retention:

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Preservation method:

Almost refrigerated or frozen


Allergy notation:

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【KAIDANJI】 KAIDANJI of North Sanriku Wakame seaweed from North Sanriku. https://www.washokuclip.com/en-product-kaidanji/

WASHOKU CLIPさんの投稿 2017年10月14日(土)


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