A Spring-Only Treat: Harvest Your Own Wakame Seaweed with a Local Fisherman

By Doryan Blanchet

Toba City Hall CIR

The day started at the Kaitoyumin Club office, where we met Kiyomi. She welcomed us with an easy smile and a short introduction to the tour — nothing formal, just enough to set the scene. Before heading out, she explained what wakame is, how it grows, and why spring is the only time this kind of harvesting can happen. Knowing she also works as an Ama diver gave her words a different weight — this wasn’t textbook knowledge, but lived experience.

After pulling on protective pants and gloves, the three of us piled into Kiyomi’s car. Besides me, there was a couple visiting from Singapore, and during the short drive to the port we ended up chatting about life in Japan and Singapore, travel habits, and food. It already felt less like a tour and more like being out for the morning with people you’d just met.

Sakate island in the distance

At the port — small, quiet, clearly made for locals — we met the fisherman. He told us he was 78 years old and had been fishing for over 20 years, which immediately set the tone. Calm, friendly, and clearly at home on the water, he guided us onto a small boat and we set off into Toba Bay.

As we cruised along, we passed islands like Sakatejima and Mikimoto Pearl Island, where an Ama diving show was taking place. The ride was slow and peaceful, giving us time to take in the scenery before reaching the harvesting spot. There, long ropes heavy with wakame floated just below the surface, gently moving with the rhythm of the waves.

Wakame hangs from floating buoys

Harvesting fresh wakame

Seeing wakame like this was a surprise. Until then, I had only known it as something served neatly in a bowl. Here, it was alive, swaying in the water. Kiyomi and the fisherman showed us how to harvest it, and we took turns pulling it up and cutting it. At one point, I took off my gloves to feel the wakame directly — the seawater quickly numbed my hands, but the novelty of the moment made me forget about it. Before long, we had filled two buckets and headed back to shore.

Sampling the fresh wakame

By the time we returned, a simple table had been prepared at the port. We started with freshly harvested wakame in a light shabu-shabu with ponzu sauce, alongside onigiri wrapped in nori from Toshijima. Then came ramen — and an unexpected moment, when two fishermen from the local cooperative stopped by, saw what we were eating, and brought dried nori to share. Conversation flowed easily between staff, fishermen, and visitors, drifting from food to daily life. When I mentioned that I used to fish with my father back in France, the fisherman casually promised to take me fishing with him in summer — a small, natural exchange that stayed with me.

Later, Kiyomi sent us photos she had taken throughout the day. Looking back at them, I realized the experience hadn’t been about wakame alone. It was about sharing time, stories, and a way of life that usually unfolds quietly along Toba’s coast.

Plan Your Visit

A variety of seasonal activities are offered by Kaito Yumin Club, ranging from nature-based experiences to cultural encounters. Full details and availability can be found on their official website.

The wakame harvesting and fisherman lunch tour is listed under the Nature & Culture category and is available during the first three months of the year.

The meeting point is the Kaito Yumin Club Office, located about a five-minute walk from Toba Station. The tour lasts approximately two hours in total and includes transportation to and from the port. At the end of the experience, participants are brought back to the office.

For other activities and seasonal programs, please check the Kaito Yumin Club website: https://oz-group.jp/english/