The Origin of Wakame Cultivation
Updated: Jun 1, 2023
As my quest continues to find places to share with everyone, this time I've steered away from the cliché tourist spots in order to provide information of places/things/spots a tourist may not be able to easily come across if they were to visit.
Upon my journey, I happened to stumble across a robust monument which was located in a hidden place. Well, to be honest it wasn't quite hidden, just kind of hard to approach since it seems to be on a lawn of someone's property..
[Wakame Cultivation Origin Monument]
This monument, along with the stone sign located to the left (not shown in picture) is a symbol which indicates that this region was the first to originate wakame cultivation and its commercialization.
So what is this wakame that I speak of? (Those who think they know might learn something new!)
The direct translation is indeed "seaweed", but did you know that in Japan there are different types of seaweed that are distinctly distinguished?
"Nori" is the type of seaweed that is most commonly used to wrap rice balls and/or used to make sushi! They are different to those used in miso soups as these are a kind that grows up to approx. 25cm in length and are very thin. Once they are collected from sea, they are layered and dried to look more like paper or how you see them in the supermarket.
"Konbu" is another type seaweed mainly used to create seaweed based broth. These are said to grow from 4 to 10 meter in length and are generally dried and sold in big packages. Of course, these can be eaten too but those that are, are mostly boiled enough to be soften.
Lastly, "Wakame" are the types of seaweeds you see in miso soup and grow up to 2 meter in length. The core of the wakame is stiffer and has a texture similar to that of a cartilage. These are usually cut in small sizes and processed through freeze-dry so that you can soak them in water, making them return to the texture and shape everyone is familiar to.
Now, the reason why I'm going so deep into explaining all this is because, as you may or may not know, wakame is one of many delicacies here in the Sanriku region. What's more is that this area is one of the few places you would be able to get a hold of a raw seaweed before it has been processed. If you are keen on looking out for delicacies, you may have seen a video or two like the one below which dips wakame in hot broth and have it change to a vibrant bright green color.
[Video provided by my good friend! Instagram: @daisuke_nemoto]
Anyway, long story short, wakame farming and eating it pre-processed is actually part of a deep culture around these parts. When these seaweeds are in season, it is often eaten in a shabu-shabu style (act of lightly simmering the wakame in hot broth and eating it with ponzu sauce or dips of your choice) to taste the seaweed at its prime. Seeing the color change after its simmered is definitely an experience you will only find here. What's more is that wakame is rooted in the lives of the locals here. The wakame season is generally around February through late April, and during this time most harbors are full of people harvesting and processing the wakame.
As a matter of fact, seaweed has been gathering quite the attention recently due to its superb health benefits and have been categorized as a "superfood" by many around the world. Unfortunately, the name of the Sanriku Wakame has yet to see its light on the world stage, but this is your chance to see and taste it before it does!
[Background: Raw Wakame, Foreground: Simmered Wakame ]
Now, coming back to the monument, I'd like to share with you the origin of wakame cultivation and the details of what's written within the scripture here. This is unfortunately not the “official” translation, but guessing that there are no other translations available, in hopes that in the near future many will hear of the Sanriku Wakame, I have taken the honor to translate it below.
Wakame Cultivation Monument [Actual Japanese Writing to Follow]
Farmed seaweed (widely known as “wakame” in recent years), is a delicacy of the Sanriku coast and provides blessings to the people along with the call of spring.
When talking about the birth of wakame cultivation and its commercialization, Mr. Tozo Komatsu is a name that will always be mentioned as a pioneer in this field.
Born on October 1, 1916 in Kado-no-hama, Suezaki Village, he stepped into the Fishery Industry at a young age of 14, soon after graduating the compulsory education of the time.
In 1953, he invested in materials in order to help the fishermen of his hometown overcome the hardships after the war.
In particular, he devised a method to collect and grow natural wakame seedling, and after many difficulties and continuous trials and errors, he succeeded in commercializing the method in 1957.
Additionally, he published a pamphlet titled: "About Wakame Cultivation Methods" at his own expense.
He even toured the Sanriku coastline to spread the word and predicted the age of mass-production in the future.
Last but not least, he had taken the lead in expanding sales channels by traveling all over Japan.
His life was spent sharing joys and sorrows with local fishermen, but in the end had left us.
He served the public through multiple positions of local committees and unions, and was highly respected in the industry.
As such, in memory of his legacy, and in order to pass on his achievements to the future, we have consulted to build a monument in his honor at this site which overlooks the wakame cultivation grounds.
わかめ養殖の碑（ひ）
三陸沿岸の浜の幸である養殖わかめは春の到来と共に人々に恵みを与える。
このワカメ養殖発祥と企業化を語るとき、その先駆者として小松藤藏氏を挙げなければならない。
氏は大正5年10月1日気仙郡末崎村門之浜に生まれ尋常高等小学校卒業、紅顔14歳にして漁業に志をたてる。
戦後の疲弊した漁村の苦難にあえぐ漁民の暮らしを打開するため昭和28年私財を投じ、
特に天然わかめからの人工採苗方法を考案し、あらゆる困難と試行錯誤の結果昭和32年企業化成功を果たした。
また、冊子「わかめ養殖方法について」を自費刊行。
三陸沿岸を普及行脚し、将来大量生産時代到来を予測。
自ら先頭に立ち販路拡張のため、日本各地を奔走した。
氏の生涯はひたすら漁民と共に喜び悲しみを分かち合い、私を去り、
公に奉仕された名実共に斯界の称賛を集め末崎漁業協同組合、組合長理事等多くの要職を歴任される。
よって、我らは故人の遺徳を偲び、その業績をとこしえに伝えるため漁民有志に相諮って、わかめ養殖漁場を一望できるこの地に顕彰の碑を建立するものである。
Wakame Cultivation Origin Monument
Address: Ohama-246 Massaki-cho, Ofunato, Iwate 022-0001
Google Maps: HERE
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