May limited collaboration products

Set of 2 types of seaweed cheese | CHEESE STAND

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Brought to you by SEAVEGE- Kitchen Lab

Fermented seaweed seasoning “Aonori soy sauce”

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[COLUMN]

The reason for creating a place that creates food culture, starting with seaweed ramen

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[COLUMN]

Discover Suji Aonori

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about us

THROUGH SEAWEED, PEOPLE AND THE OCEAN ARE MADE SOUND

We at SEA VEGETABLE COMPANY collect and study seaweed, which is in decline in its natural state, and restore it through land-based and sea-surface cultivation with a low environmental impact, while also developing new ways of consuming the product.

We seek to preserve the seaweed-consuming culture of the past and expand it further. To do so will support the wellbeing of both the ocean environment and humankind. Our daily activities are based on this belief.

about SEA VEGETABLE COMPANY

SEA VEGETABLE First Permanent Restaurant

〈SEAVEGE-STAND〉has opened in Yaesu, Tokyo

It serves as a bar where you can enjoy seaweed ramen during the day and seaweed dishes and drinks at night.

We will promote a new food culture that spreads the appeal of seaweed in the Yaesu/Nihonbashi area of ​​Tokyo, where a variety of people come and go, including office workers and people stopping by on their travels.

〈SEAVEGE-STAND〉Official Homepage We are looking for people to work with us ▶︎ Recruitment page

NEWS

夏季期間中の配送方法変更について

夏季期間中の配送方法変更について

気温の上昇に伴い、商品品質をより良い状態でお届けするため、通常は常温便でお届けしている一部商品について、夏季期間中はクール便（冷蔵）での発送に切り替えさせていただきます。それに伴い、配送料もクール便の料金へと変更となりますことを、あらかじめご了承ください。 私たちが大切にしている「おいしく、高...

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PRODUCTS

Column

インタビューシリーズ「未来の海藻のつくり方」：VOL.8
INTERVIEW

インタビューシリーズ「未来の海藻のつくり方」：VOL.8

シーベジタブルに関わるさまざまな人に話を聞くインタビューシリーズ「未来の海藻のつくり方」。第八回は、これまで「テストキッチン」と呼んできた組織を「SEAVEGE- Kitchen Lab」へと名称変更したこのタイミングで、その新体制を率いるリーダー・塚本みなみに話を聞きました。

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recipe

Bringing new possibilities of seaweed to your daily table. Discover recipes you'll be inspired to try.

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