Uppurui Town is located along the Sea of Japan in Izumo City, Shimane Prefecture. The Uppurui nori harvested here is wild rock nori that is hand-picked while braving the rough winter seas. This tradition—nurtured by strong winds and waves and carried on as a way of life to reap the bounty of the sea—remains deeply rooted in this place to this day. Amid the intertwining of history and nature, this nori has been passed down as something truly special.

Uppurui nori: Nurtured on the rocky shores of the Sea of Japan and passed down through generations

Uppurui is a town in Izumo City, Shimane Prefecture, facing the Sea of Japan. Its coastline features a unique landscape with a series of large and oddly shaped rocks lining the tip of the cape. This scenery, shaped over many years by the rough waves of the Sea of Japan, is considered one of the most beautiful coastal views in the San’in region.

Clinging to these rocky shores is the region’s specialty: Uppurui nori. This naturally grown rock seaweed has a long history; it is said to have been presented to the imperial court during the Nara and Heian periods and treated as a tribute to the shogunate during the Edo period.

A Harvesting Site Where We Continue to Work in Harmony with Nature

Uppurui nori can only be harvested during the short period from December to February. It grows in harsh conditions—strong seasonal winds and rough waves—and these conditions directly determine the quality of the nori.

While there used to be nearly 50 Uppurui nori producers in the village, that number has now dwindled to just over a dozen. Annual production is said to be less than one metric ton. Furthermore, since most of it is consumed within the prefecture, it is a rare type of nori that is rarely found outside the prefecture.

Mineo Hino is one of the few who continues to harvest Uppurui nori.

He has been involved with Uppurui nori for about 70 years. Although he once moved to Osaka, he returned to this place after his father—a Uppurui nori fisherman—asked him to come back.

“Uppurui nori is a gift from the sea.”

His words reveal the essence of a livelihood lived in harmony with nature. Rather than being something people create, it is a gift from the sea that they receive. That mindset is what sustains this way of life.

A Harvest on a Rocky Shore Battered by Rough Waves

To reach the rocky shore where the nori is harvested, you first walk along a mountain trail for about 15 to 20 minutes. As you proceed along the narrow, rugged path, you’ll come upon a rocky slope facing the sea.

From a distance, the area looks like nothing more than black rocks, but they’re densely covered with Uppurui nori. Up close, the rocks are wet and glistening, changing their appearance with every wave that crashes against them.

Because waves constantly crash against the rocks, you must remain vigilant at all times. The waves reach right up to your feet and sometimes even splash over your body. It is truly a life-threatening task.

Wearing a rain suit and rubber boots, Mr. Hino goes about his work with calm determination. The way he continues working without flinching, even as the waves crash against him, speaks to the depth of experience he has accumulated in this place.

Using years of experience to read the swell

The harvest of Uppurui nori—a type of wild rock seaweed—is heavily dependent on natural conditions. If the waves are too strong, the seaweed tears; if they are too weak, it does not grow sufficiently.

What is required is a narrow window of conditions where strength and calm coexist.

From November through February, when the harvest takes place, the Sea of Japan becomes extremely rough due to strong seasonal winds. Waves constantly crash against the rocky shores, and the slime from the nori makes the rocks slippery. If you misjudge the timing, there is a risk of being swept away by the waves; one wrong step can be a matter of life and death.

Mr. Hino watches the swell of the waves and picks the nori, weaving his way through the gaps between them. This work, which involves moving his body in sync with nature’s rhythm, is supported by his many years of experience.

He says he learned this technique by watching his parents. He picked it up by imitating them as he helped out, and even now, he continues to make judgments based on the sea conditions of the day.

The feel in his hands as he harvests the seaweed is also crucial. If he applies too much force, the fibers will snap, leaving the strands shorter. He picks them gently yet firmly. It is the accumulation of this delicate work that determines the quality of the seaweed.

Finished by hand, one by one, to preserve their natural state

After finishing the early morning work and wrapping up around noon, the next step is the nori drying process.

The nori is spread out on bamboo mats called “nori-su,” where it is shaped into single sheets while preserving its natural fibers and form. The workers use their sense of touch to arrange the nori evenly, taking into account how thick it will be once dry.

The finished nori is black and has a strong aroma. Compared to the soft, melt-in-your-mouth texture of typical farmed nori, it is characterized by the crisp, crunchy texture unique to wild rock nori and a strong, briny flavor.

Passing on Izumo’s Culinary Culture and the Art of Seaweed Harvesting to the Next Generation

Uppurui nori is an indispensable ingredient in New Year’s ozoni soup in the Izumo region. When floated in the broth with mochi, it fills the air with the scent of the sea, transforming it into a truly special bowl of soup.

In this way, Uppurui nori has been passed down as a food for festive occasions.

Meanwhile, Mr. Hino says, “I want people to know there are many ways to enjoy it, not just in ozoni.” You can savor its flavor in everyday dishes such as tempura, chawanmushi, rice balls, and soba.

Passing on the traditions that have been handed down through the generations

In the past, Mr. Hino and his wife, Mihoko, used to harvest the seaweed together, but since Mihoko developed a leg condition, Mr. Hino has taken the lead in the work. Because working alone on the rocky shores where waves crash is dangerous, a new person has now joined them, and they continue the harvest while supporting one another.

This work requires experience and cannot be easily passed on. Reading the waves, the proper way to harvest, and making decisions on the job—all of these skills have been cultivated over a long period of time.

Nevertheless, training the next generation is essential to passing on Uppurui nori to future generations. As they stand together on the rocky shores, that intuition and judgment are gradually passed down.

Leaving things to nature while taking only what is necessary—that approach will never change.

May each sheet harvested from these waters find its way to dining tables in Izumo, across the nation, and beyond. The legacy of Uppurui nori, too, will quietly be passed on to the next generation.

The post “Uppurui nori”: Natural rock seaweed nurtured by the Sea of Japan and harvested by hand, a tradition passed down through generations—Mineo Hino, Izumo City, Shimane Prefecture first appeared on NIHONMONO.