Seaweed culture in Japan

Seaweed cultivation in Japan is a traditional and vital industry where farmers grow edible seaweeds like nori, wakame, and kombu. The process involves attaching seaweed spores to ropes or nets suspended in the ocean, allowing them to grow naturally with the ocean’s nutrients. These waters are carefully managed to ensure optimal growth, and the harvested seaweed is then processed into various food products. Japan's long history of seaweed farming reflects both cultural significance and its importance to the economy, providing sustainable, nutritious ingredients widely used in Japanese cuisine.