岩海苔&鹿角菜 / "Iwanori" and "Funori"

「岩海苔」、「鹿角菜」是日本各地都可以採收到的天然海藻。雖然在海浪平穩的太平洋海域養殖了很多海苔，但在海浪洶湧的日本海海域只能在海邊的岩岸採收天然海苔。北海道的海苔季節是冬天到春天。不管是哪一種海苔都有各式各樣的調理方法，例如作為味增湯的湯料、烏龍麵的配料、用來醃製等。海潮的香氣令人食指大動。

"Iwanori" and "Funori" are seaweeds, and are both gathered from the surface of rocks. (Nori stands for seaweed in English.) They are found in almost all parts of Japan. On coasts of the Pacific Ocean where the waves are relatively calm, the seaweeds are grown and harvested by fishermen. However, on coasts of the Sea of Japan where the waves are strong, people gather the natural seaweeds by hands. In Hokkaido, the best season is from winter to the beginning of spring. The aroma is nice. Popular uses of these seaweeds are for miso soup, topping of noodles or a vinegar-flavored side dish.