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  2. Kuki wakame

Cultivated in the nutrient-rich waters of the Tsugaru Strait

The Moheji district of Hokuto City is known for its bounty of shellfish and seaweed, including wakame, funori and hijiki cultivated in the Tsugaru Strait. These delicacies have been commercialized into the “Kaikyo Sodachi” series by the Hamanasu Branch of the Kamiiso District Fisheries Cooperative. Among these, wakame is the most popular and it is cultivated by about 20 producers in the city.
The wakame harvest takes place between January and April and soft spring wakame harvested in March is processed and cured with salt. Wakame slowly cultivated with the nutrient-rich current of the Tsugaru Strait is soft and can be eaten raw after rinsing it in fresh water.

Map

*Local wakame is sold mainly at three locations in the city and at other events. It is sold at fisheries cooperative stores and at retailers in Hokuto City.

 

●Hamanasu Branch of Kamiiso District Fisheries Cooperative
1-7-45 Moheji, Hokuto-shi, Hokkaido
Tel. 0138-75-2002
●Aguriheiya
62 Higashimae, Hokuto-shi, Hokkaido
Tel 0138-77-7779
●Shinwa no yu
85-5 Higashimae, Hokuto-shi, Hokkaido
Tel.  0138-77-8000

Kuki wakame offers an appealing texture and attractive fragrance

Kuki wakame is the central stem of wakame and offers a crunchy texture. “Kaikyo Kuki Wakame” is a salt cured product made from finely sliced kuki wakame, so it can be enjoyed in miso soups or in other soups after the salt is rinsed away. It is also very versatile because it can be used in pickled dishes and simmered foods as well. In addition, kuki wakame has an attractive fragrance and is said to have higher nutritional value than the leafy part of the seaweed.
The Kaikyo Sodachi series made from freshly processed local seaweeds has become a best selling local specialty item sold throughout the year.

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