Emerald Currents: Japan’s Seaweed Legacy and Its Global Journey
Seaweed has been an essential part of Japanese cuisine and culture for over a thousand years. Historical records suggest that as early as the 8th century , during the Nara period (710–794) , seaweed was already being consumed, with references appearing in classical texts like the Shoku Nihongi , which documents it as a tribute item offered to the imperial court. By the Heian period (794–1185) , seaweed was recognized not only as a culinary staple but also for its medicinal properties. Early harvesting methods were simple, with communities collecting naturally growing seaweed from coastal rocks and shallow waters. However, as demand grew, so did the sophistication of aquaculture techniques. By the Edo period (1603–1868) , Japanese farmers had developed nori cultivation in Tokyo Bay , using bamboo and reed structures to support its controlled growth. The industry saw a major breakthrough in 1949 , when British scientist Kathleen Drew-Baker discovered nori’s reproductive cycle, allowing...
