Green lettuce fishing in Ugata
Beautiful green carpet
From Shima Time, Spring 2018 issue
Japan's number one producer.
Ugata's sea lettuce harvesting
It requires human intervention, such as changing the location and height of the nets as the seaweed grows. The seaweed, which comes in and out of the sea with the ebb and flow of the tides, is nourished by sunlight and nutrient-rich seawater. It is also a local specialty in this area.
By the way, Mr. Tabata, what's your recommended way to eat it?
"Miso soup and tempura are definitely the best."
A local dish featuring aonori seaweed.
Scenery of the fishing village of Wagu
~Savoring the seasonal bounty of the sea. This is Shima, the land of imperial provisions.~
With its old houses and narrow alleys, typical of a fishing village, it's a picturesque scene that makes you want to snap a photo with your camera in hand. We visited Wagu, Shima-cho, Shima City, a town that retains such traditional streetscapes, to explore local cuisine featuring aonori seaweed.
Aosa seaweed miso soup
First, the miso soup. As I bring it to my mouth, the aroma of sea lettuce wafts up with the steam and fills my nose.
"Back in the day, my family and I used to go to the rocky shores to gather sea lettuce."
This is according to Mr. Ishihara, chairman of the Shima Isobue Association, which is dedicated to preserving and promoting Shima's local cuisine.
In recent years, aonori (sea lettuce) has been featured in the media as being good for beauty and health. It became a popular ingredient after the G7 Summit, and it is said that its price per kilogram surpassed that of spiny lobster last year.
"Families around here have always had seasonal seafood available."
I experienced firsthand the richness of Shima, the land that has supplied food to the imperial court since ancient times.
Aosa tempura
Finally, I took a bite of the seaweed tempura.
It was crispy and fragrant, and smelled of sunshine and the sea.
Travel Memories
Aosa bread
These fragrant rolls are made with dough kneaded with powdered seaweed. They are available for purchase in our shop and served in our restaurant.
Aosa Butter
This flavorful butter, recommended by Executive Chef Higuchi, uses five types of seaweed, primarily Aosa. It is available at "La Mer".
Aosa ice cream
This fragrant ice cream features a vanilla base blended with powdered seaweed. It is available at the cafe and wine bar "Lien".
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Shima Kanko Hotel quarterly magazine "Shima Time"
As the seasons change, Shima Kanko Hotel quarterly magazine, "Shima Time," introduces the four seasons of Ise-Shima through the local culture and abundant nature.
