Noto is also famous for its sea salt which is gathered and prepared using a method known as the agehama style, which has remained unchanged since the eighth century. There is only a certain period of the year when this salt can be harvested, meaning that its quantities are extremely limited. It can take anywhere from a day to a week to dry out, depending on the weather, but once it does, you have a convenient circle of dried seaweed to snack on! Fresh seaweed is also used as an accompaniment to other dishes and in soups. Hang the seaweed up to dry, being careful not to knock it off the mat. You should be left with a perfect circle of seaweed on your bamboo mat. Gently lift the seaweed out of the basin, remove the mould, and allow the water to drain away.
Iwanori seaweed has been gathered and prepared in the area in the same way for over 1,000 years, and we got to try the simple method out for ourselves. Unfortunately we were unable to get out to the rocks to pick our own seaweed due to the four-metre-high waves, but the ryokan inn we were staying at had some on hand for us to use.įirst you wash the seaweed, then spread it across the circular mould.
#NOTO PENINSULA HOW TO#
With so much water surrounding them, the residents of Noto Peninsula make full use of everything the sea has to offer, and they know how to prepare it all to best bring out the fresh flavour. For those who’d prefer to be in the midst of things rather than just watching, you can surf at any time of year, weather permitting, or go snorkeling in the summer. While Noto has a lot of beautiful scenery inland, too, with the ocean on three of its sides it’s the sea views that are some of the most impressive. It’s like a huge bubble bath, except really, really cold. The sea surrounding Noto Peninsula is exceptionally clear, and combined with the cold weather and a special plankton, the winter gives rise to a phenomenon known as “ nami no hana“or “flowers of the waves”. On windy and stormy days the waves pound against the rocks and whip up a white froth which blows across the beach and piles up like snow. But it was also very cool.ĭuring the two-day trip we were treated to freezing but beautiful scenery, more fresh, delicious seafood that I could handle, and just the right amount of sake. Noto’s not so popular as a tourist destination in winter, but I went along on a trip to see what the place has to offer when it’s coooold outside. As it turns out, Noto out of season is about as chilly as I’d expected. The area relies heavily on fishing and agriculture, and is famous for its delicious seafood and beautiful scenery. I recently had the opportunity to travel to the Noto Peninsula, an outcrop that sticks out from Japan’s main island of Honshu into the Sea of Japan.
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