Revival with Gibasa Seaweed―Seafood Akama
Hello, this is white rice aficionado Ōe. There are lots of toppings that go great with white rice. This time, I want to tell you about one of them: gibasa seaweed. You may never have heard of gibasa, but in the areas along the Sea of Japan such as Akita, where it’s also called “akamoku”, it’s well-known.
On the other hand, it’s rare in Miyagi and the rest of the Pacific coast where other seaweeds such as wakame and konbu are dominant. However Seafood Akama, a producer of seaweed products, has found a niche.
The Shiogama firm sells various original foods. Shiogama was one of the many towns devastated by the 2011 tsunami. Akama was, fortunately, relatively unscathed, but it took many days for the firm to restart because they were very busy helping victims with emergency water supplies and more.
The seaweed was longer than I imagined.
They have to sort seaweed from the pile and this takes the most time of the whole process. This is the busiest season in a year. They also do other work here such as removing cores from wakame.
It’s cold, and viruses are going around. Packed with minerals, gibasa gives you the power to stay healthy during the winter!