Interview with the makers of Washu Nori
We spoke with the president of Nanjou Nori, 南條雄二, and his daughter 南條洋子.
The trigger for launching "Washu Nori"
Please tell us the trigger for launching your own brand "Washu Nori."
Nanjou Youko (no honorifics)
The trigger was the thought that we wanted to deliver the carefully made nori directly to our customers.
Previously, most of the nori we produced was shipped to the prefectural fisheries cooperative, and our job ended there. However, once it was shipped, we had no idea where our nori was distributed, and we couldn't see the faces of our customers. So, we started thinking, "We want to be able to deliver the nori we made ourselves."
The name "Washu Nori" was inspired by "Washuzan," which is located in our local area, Shimotsui. We have a desire to promote Shimotsui through Washu Nori.
Are there any difficulties in manufacturing the first and second harvest nori?
Nanjou Yuji (no honorifics)
The first and second harvest nori used for Washu Nori is a delicate material that is difficult for the makers to handle. Because it is soft, it inevitably breaks during the manufacturing process, and we end up with non-standard products, which limits the number of products we can produce.
To be honest, the harder nori harvested later in the season is easier to manufacture, and we can produce more of it. However, since we are under the banner of "Washu Nori," we cannot compromise on quality. Even if the production volume is limited, that is a commitment we cannot waver on.
What do you value in nori production, which involves working with nature?
Nanjou Yuji
Nori production is done in relation to nature, so there is no absolute answer to "this is how to do it successfully." After doing it for 10 years, you acquire the basic skills, but even so, I approach my work with the feeling of making nori for the first time every year.
The condition of the nori changes daily due to temperature and water temperature, so we proceed with processing while assessing the condition of the day. One specific process is thickness adjustment. I finely adjust the machine settings in 10g increments.
However, you cannot check the results immediately after making adjustments. It takes about 3 hours for the nori to pass through the dryer and be finished as a single sheet.
If I see the finished product and think, "Ah, this is not what I expected," I have to redo the settings and wait another 3 hours. It’s a continuous cycle. Because we are dealing with nature, we have to keep thinking and innovating.
Connection with the local Shimotsui
How do you connect with the local Shimotsui?
Nanjou Youko
I am a member of the local town revitalization group "General Incorporated Association Shimotsui Thinking Association." The main activities involve supporting and sponsoring the "Shimotsui Castle Ruins Cherry Blossom Festival" held in spring.
Additionally, local elementary school students sometimes visit our company as part of their district exploration. I talk to them a little, saying, "This is the kind of work we do." I hope it serves as an opportunity for them to feel closer to the work in their community.
Want to continue making good products
Please tell us about your future prospects.
Nanjou Yuji
To continue making good products. That is truly all there is to it.
There are issues like global warming and rising fuel costs that cannot be resolved by individual efforts, and there is no end to the anxiety about the future. However, it’s strange, as the season approaches, I naturally feel the urge to "make good nori" every year.
Fortunately, for the past three years, the labor shortage issue has been resolved, and I have felt much more at ease mentally. I want to focus even more deeply on nori production than before.
Nanjou Youko
I want the Washu Nori to be widely known, especially among the people of Kojima, Kurashiki, and Okayama. I hope to develop it into a brand that is cherished and loved by the community.
While valuing the food culture and seasoning that has been cherished in Shimotsui, I want to continue delivering each piece carefully as a local specialty that becomes a source of pride for the region.
Conclusion
I had no idea that nori was made with so much care in such harsh conditions. Now that I know the process, the square nori I used to eat casually looks a little different to me.
According to what I heard during the interview, the standard product "Seasoned Nori" of Washu Nori is calculated to have just the right flavor when wrapped around freshly cooked rice.
After the interview, I quickly wrapped it around some white rice at home and took a big bite. The crispy texture and the slight spiciness are irresistible. Imagining the harsh winter work scenes, I savored each bite carefully.
Data on Nanjou Nori Co., Ltd.
| Organization Name | Nanjou Nori Co., Ltd. |
|---|---|
| Industry | Nori farming, manufacturing, and sales |
| Representative Name | Nanjou Yuji |
| Year Established | 1974 |
| Address | 4-1-4 Shimotsui, Kurashiki City, Okayama Prefecture |
| Contact | 086-479-9125 (Weekdays 1 PM - 4 PM) |
| Website | Nanjou Nori |
