Uppurui Nori, also known as Jurokujimanori, is a rare type of wild rock seaweed harvested in the Uppurui area of Izumo City, Shimane Prefecture. The name “Uppurui” is written with the Japanese characters for “Jurokujima,” making it one of the region’s unusual place names.
Growing naturally on rocky shores exposed to the powerful waves of the Sea of Japan, Uppurui Nori is prized for its rich ocean aroma and distinctive texture. It has been enjoyed for centuries as one of the Izumo region’s premium local foods.
Uppurui is located on the western part of the Shimane Peninsula. Around the cape, the rough waves of the Sea of Japan have shaped dramatic coastal scenery featuring large rocks and unusual rock formations. The area is also part of a designated Japan Geopark, making its remarkable natural landscape another attraction for visitors.
Uppurui Nori is also notable for its long history. Its name appears in the Izumo no Kuni Fudoki, an ancient record compiled in the Nara period. This indicates that the area was already known as a source of high-quality seaweed more than a thousand years ago.
At the time, the seaweed was considered a valuable local product and is traditionally said to have been presented as an offering to the imperial court. During the Edo period, records also indicate that the lords of the Matsue domain used Uppurui Nori as a gift for important figures associated with the shogunate. Its history reflects its long-standing reputation as a luxurious and highly prized gift.
Uppurui Nori is more than just a local specialty; it is deeply connected with the food culture of the Izumo region. Traditionally, it has been regarded as a food that helps ward off evil and is especially valued as an essential ingredient in New Year’s ozoni soup.
When Uppurui Nori is added to a bowl of hot ozoni, the seaweed gently unfolds and releases its rich ocean aroma into the soup. It remains a cherished winter food in Izumo and offers visitors a taste of a traditional local New Year custom.
The harvesting season for Uppurui Nori is generally from December to around February, during the coldest months of the year. Because the seaweed grows naturally on rocky shores battered by powerful waves, harvesting by machine is difficult. Even today, it is carefully gathered by hand.
The fishermen who harvest the seaweed are known locally as “Shimago.” They work in designated areas of rock known as “nori-jima,” which have traditionally been passed down through generations within local families. Harvesting takes place on steep, slippery rocks leading toward the sea, making it physically demanding and potentially dangerous work as fishermen must remain alert to the powerful waves.
This harsh natural environment contributes to Uppurui Nori’s distinctive qualities, including its strong ocean aroma and delicate, crisp texture. It is a remarkable local ingredient shaped by both the forces of nature and the skills of the people who harvest it.
Uppurui Nori is particularly rare because it can only be harvested in limited areas and must be collected entirely by hand. There are said to be fewer than 20 producers, while annual production is believed to be less than one ton.
Because of its limited supply, Uppurui Nori has a special value quite different from ordinary commercially produced seaweed. Its glossy black appearance, rich aroma, and distinctive firmness allow you to experience the character of the rugged Sea of Japan with every bite.
Uppurui Nori is used in a variety of dishes, with New Year’s ozoni being one of the most traditional preparations. It can also be enjoyed in soups, tempura, ochazuke, chawanmushi, and as a garnish for soba noodles, with each preparation bringing out different aspects of its aroma and texture.
When prepared as tempura, the seaweed develops a fragrant roasted aroma along with a light, crispy texture and subtle saltiness. It can also be made into tsukudani, a traditional Japanese preparation in which ingredients are simmered in a concentrated sweet and savory sauce, creating a rich accompaniment for rice or drinks.
More recently, Uppurui Nori has also been incorporated into modern dishes such as pasta sauces. This demonstrates how this traditional ingredient can be enjoyed not only in local cuisine but also in contemporary cooking.
In recent years, changes in seawater temperatures and other environmental factors have made the growing conditions for Uppurui Nori increasingly challenging. As the seaweed becomes even more valuable, local communities are working to preserve and pass this traditional food culture on to future generations.
For example, schools in Izumo City serve a local dish called “Nori-fude” as part of school meals. The name comes from the appearance of the Uppurui Nori when it is lifted from the soup with chopsticks, as it resembles the tip of a traditional Japanese calligraphy brush. Such dishes give children an opportunity to become familiar with local ingredients and traditional cuisine.
Uppurui Nori is a distinctive specialty of Izumo that brings together the natural bounty of the rough Sea of Japan and a food culture with centuries of history. Its name has been recorded since the era of the Izumo no Kuni Fudoki, while the traditional practice of hand-harvesting the seaweed from rugged coastal rocks continues today.
When visiting the Izumo region, try dishes made with Uppurui Nori, particularly traditional ozoni or other local specialties. Tasting this rare seaweed is a memorable way to experience the region’s unique relationship with the sea, its long culinary traditions, and the natural environment of the Shimane Peninsula.