Location
The ideal location directly adjacent
to the harvesting area
Marudai Naganuma’s production base is perfectly located to receive the rich blessings of the surrounding natural environment.
Ohara Bay, centrally situated on the west coast of the Oshika Peninsula, is a beautiful and calm location, with floating
aquaculture rafts for oysters, seaweed and mekabu. Seafood caught off the Sanriku Coast and near the Oshika Peninsula is
landed at the numerous local fishing ports that nestle within the ria inlets.
At this prime location, we source fresh seafood directly from local fishery cooperatives, fishers and aquaculture farmers,
ensuring the highest level of freshness is maintained during processing. The work for mekabu takes place in a new factory in
Oharahama, while that for oysters is conducted in a factory nearby Kyubunhama.
![Mekabu Seaweed Division [Oharahama]](images/location_main_bumon_mekabu.png)
![Oyster Division [Kyubunhama]](images/location_main_bumon_kaki.png)
- Mekabu Seaweed
Division - Oyster Division
![Mekabu Seaweed Division [Oharahama]](images/mekabu_bumon.png)
![Mekabu Seaweed Division [Oharahama]](images/sp/mekabu_bumon_sp.png)
![Mekabu Seaweed Division [Oharahama]](images/mekabu_bumon_photo.jpg)
Aquaculture Process
-
[Seeding (seedling collection)]
Around late July, mekabu seedlings are harvested and induced to release spores in seawater tanks, allowing the spores to attach to the seedling strings.
-
[Seedling cultivation]
The seedling strings are attached to ropes and placed in the sea, where they are cultivated until the young leaves grow to about 5 cm in length around late November.
-
[Main cultivation]
Around late November, the cultivated seedlings are wrapped around ropes located offshore for the main cultivation process.
-
[Thinning-out]
In January and February, the seaweed showing poor growth is thinned out to maintain optimal cultivation density.
Harvesting
-
[Landing and harvesting]
From February to April, the nets are drawn in from the offshore aquaculture farms. The seaweed, including roots, is harvested and transported to shore by boat.
Landing -
[Selection]
Leaves, stems and roots are separated.
Separated mekabu -
[Mekabu cutting]
The mekabu is cut off from the stem close to the root using a mekabu cutter. This is highly skilled work and is necessary to maintain the highest level of freshness.
Mekabu cutting
![Oyster Division [Kyubunhama]](images/kaki_bumon.png)
![Oyster Division [Kyubunhama]](images/sp/kaki_bumon_sp.png)
![Oyster Division [Kyubunhama]](images/kaki_bumon_photo.jpg)
Aquaculture Process
-
[Seeding]
Scallop shells are used for oyster seeding. A small hole is made in the middle of each shell and a metal wire approx. 1 m in length is passed through around 50 shells.
During the oyster spawning period from late July to mid-August, the lines of threaded scallop shells are submerged in the sea to allow floating larvae to adhere to them.
-
[Suppressing]
About 3 months after seeding, oyster seeds are landed temporarily for suppressing. After this process, only the strongest surviving seeds are returned to the sea.
-
[Cultivation]
In the following April, the scallop shells are removed from the metal wire and set inside a twisted rope approx. 10 m in length. These ropes are then hung from floating rafts in the sea for cultivation to begin.
Harvesting
-
[Harvesting]
Because the hung ropes are 10 m long, use of a crane on a boat is necessary for harvesting.
Harvesting -
[Washing]
Oysters are washed with sterilized seawater in a tank. This special water is taken from the area where the oyster farm is located to be sterilized. This method is used to maintain the freshest flavor.
Washing -
[Shucking]
Skilled workers remove oysters from the shells one by one. After this, they are thoroughly cleaned with sterilized seawater in a specified area of the facility.
Shucking -
[Bidding]
The Miyagi Prefecture Fisheries Cooperative collects shelled and cleaned oysters from the shucking factories for auction in local markets.
- Mekabu Seaweed
Division - Oyster Division