Every year, from 15 January to 15 March, the seaweed fishery of “Kurome” takes place in Saganoseki.
This seaweed is cut into strips and eaten in miso soup and Udon nudles.
It is also pickled in soy sauce and eaten with rice.
It is characterized by its stickiness. The texture is different from that of Wakame and Nori seaweed.
I like Kurome so much that I cut it into strips and freeze it, so that I can eat it whenever I want.
I sometimes add it to my ramen!