It is open daily from am to pm closed on the third Monday of the month; third Tuesday if the third Monday is a public holiday. Admission is free.
Nori making sessions are held twice a month. To learn the next available date and make a reservation, have a Japanese speaker phone the museum at 03 You are commenting using your WordPress. You are commenting using your Google account. You are commenting using your Twitter account. You are commenting using your Facebook account. Notify me of new comments via email. Notify me of new posts via email. January 27, February 19, Share this: Twitter Facebook. Like this: Like Loading Ideas for enjoying winter in Nagano…off the slopes.
Leave a Reply Cancel reply Enter your comment here Fill in your details below or click an icon to log in:. Email required Address never made public. Name required. Follow Following. Jigsaw Japan Join other followers. Sign me up. The purpose is to share a fascinating piece of local history, which is that for about years, until the early s, Omori was a thriving center of nori cultivation and manufacture. In English, this type of seaweed is called laver, and it is collected and eaten in some coastal parts of the British Isles.
In Wales, you can still get breakfasts featuring laver bread. In Japan, people have gathered the wild plant off rocks for thousands of years, using it for both food and fertilizer. When Edo present-day Tokyo was settled, it was discovered that the tasty sea plant grew in abundance in the nearby bay and up the mouths of rivers that connected to it. Edo fisherman noticed that nori reproduced well around the stakes they drove into the shallows to hold their nets, and by the early 18th century a primitive method of cultivating the seaweed had been devised.
Cultivators drove the ends of bamboo sticks into the seabeds at the mouths of rivers near the bay, creating production beds with tidy rows of upright stakes on which the algae could attach and reproduce. To harvest, growers would row out to the beds and laboriously pull the nori off the stakes and into their boats. After a while, it was discovered that the spores did their best reproducing in salty waters, yet bloomed better in water with lower salinity. So villages around the bay began to cooperate to seed stakes in places with salty water and then transplant them to mixed-water shallows near river mouths.
From the sea, nori seaweed is taken to a production facility to be cleaned, minced and blended into small pieces to create a mixture. This mixture is poured into molds where it is fan-dried and sponge-pressed to move through a drying machine. Fresh off the drying conveyor, sheets are automatically sorted into piles of 10, then 10 folded piles are bundled together, creating sheet bundles. The Yamamotoyama production team inspects these sheet bundles at market to select the top-quality nori seaweed in each category.
In the Yamamotoyama facility, sheets are loaded into a roasting machine and pass through an oven as the final step in production. The roasting process, including temperature and timing, are unique to the brand. This roasting provides a slightly different taste for each nori seaweed brand. We maintain high standards for our nori seaweed, each sheet must pass a quality control check before being shipping out to its final destination.
The transplantation of P. After fertilization, zygotospores are produced and these are used to grow new Conchocelis -phase plants for the next season. A t the end of the growing season late February to early April high quality, sporulating Porphyra plants are selected from the nets. Zygotospores diploid spores formed by the female gametangial plant; above are released into a litre container and a suspension is then sprayed onto clean oyster shells using a watering can.
About 1 kg of ripe Porphyra is necessary to seed about 20, shells. Microscopic examination is carried out and if enough spores have penetrated the shells, they are then suitable for the next phase. It has been found that the best development of the sporophyte phase takes place when the shells are suspended from ropes below rather than lying on the bottom of the tanks left. Two holes are usually drilled in each shell to make strings of 15 shells, with the tips touching. This is usually carried out at Prefectorial Japan is divided into local government areas called Prefectures Seedling Centres, which are government-sponsored and run.
The shells are grown indoors in tanks 2 x 3 x 0. The rooms in which the tanks are placed have windows in the roof and walls, which are provided with curtains to control the light intensity. A Prefectorial Seedling Centre above usually has 24 tanks, giving a total facility for rearing about , shells. The tanks are not aerated but water temperature and light intensity are carefully controlled above. Generally, there is no need to change the seawater in the tanks during the summer season, but if water quality deteriorates then it is renewed.
The shells and the water usually contain enough nutrients to feed the Conchocelis-phase but small amounts of N and P may be added to stimulate the growth of the alga. The shells are kept about 5 months in indoor tanks and the Conchocelis - phase plants soon become apparent as greyish-purple spots. At the Seedling Centres above , nets of synthetic fibres mm in diameter and The most common seeding mechanism used at present is to place the nets on drums 1.
These are dipped into concrete tanks about 7 x 6 x 0. About 30 nets are wound around the drums at a time and sporulating Conchocelis - phase shells are placed, still attached in strings, on the bottom of the tanks. The rotation of the drums keeps the water sufficiently turbulent to stop the conchospores from settling on the floor of the tank. It takes about min to seed the nets in this way.
The fibres of the nets are examined microscopically to ensure that a sufficient number of spores have settled. One Seedling Centre may seed up to 20, nets in one season. It takes about 10 shells adequately to seed one net. Until relatively recently, the seeded nets were placed in the sea as quickly as possible, but in recent years various methods of storage have been evolved as this allows the farmers to extend the growing season by using two successive sets of nets on each rack.
For short-term storage, nets are kept in concrete basins in seawater but in the longer term, cold storage is needed.
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