
トサカノリが秘めた 食材としての魅力 / ナビゲーター:石坂秀威
シーベジタブルの料理開発担当シェフ・石坂に聞いた、「トサカノリが秘めた 食材としての魅力」に迫る。
Read moreシーベジタブルの料理開発担当シェフ・石坂に聞いた、「トサカノリが秘めた 食材としての魅力」に迫る。
Read moreシーベジタブルの料理開発担当シェフ・石坂に聞いた、「スジアオノリが秘めた 食材としての魅力」に迫る。
Read moreシーベジタブルの料理開発担当シェフ・石坂に聞いた、「ハバノリが秘めた 食材としての魅力」に迫る。
Read moreSeaweed partner chef Daisuke Okada's thorough introduction series! We will introduce delicious ways of eating Habanori. There is no doubt that you ...
Read moreSeaweed partner chef Daisuke Okada's thorough introduction series! This time, following the last time, we will further introduce the charm of Havan...
Read moreIt is said to be the finest and most fragrant of all the bluish bluish. Even in this sujiaonori, "dried suji onnori" in shibezi tavre is special.an...
Read moreMany people are surprised to taste mozuku for the first time and enjoy its stickiness.Sea Vege members also enjoy mozuku in various ways in their d...
Read more``Mirin'', also known as ``mysterious seaweed'', is released by Sea Vegetables. “What kind of seaweed is Mirin? How should I eat it? ? In fact, ``M...
Read moreSea Vegetable's "salted raw mirin" has a crispy surface that changes to a jellied texture when chewed. In addition, since it is originally a seawee...
Read moreMozuku is well known in the seaweed world, and many Japanese people have probably had a taste of it at least once. It is one of the familiar seawee...
Read moreSeaweed is an alga that grows in the sea. It is also called "sea basket in the sea" and is a place to live in small creatures in the sea. For this...
Read moreInterview with Yusuke Sezaki, the fourth generation of the traditional bonito shop "Kinshichi Shoten" in Makurazaki City, Kagoshima Prefecture, abo...
Read more