Shizuoka's food cultureKnow

It is made by collecting seaweed stuck to pebbles on the riverbed when it has grown to about 20 to 30 centimeters, then washing it with fresh water, dehydrating it, and drying it by arranging it on a drainboard or hanging it on a rope.
``River seaweed picking'', a unique Matsuzaki tradition, reaches its peak at the Iwashina River and Naka River estuary from January to February. River seaweed grows in estuaries where freshwater and seawater mix, and local people go into the river at low tide with their hands in hand, and collect about 1 to 2 centimeters of seaweed stuck to pebbles on the riverbed. Rake it up when it grows.
After the harvested river seaweed is washed, it is dried in the sun using a bamboo steamer or string.

After lightly roasting the seaweed, it is eaten by mixing it with bonito flakes and pouring it over hot rice or adding it to miso soup. River seaweed is also available at stores as souvenirs for a limited time only.

[Contact]
Matsuzaki Town Hall
0558-42-1111