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読みもの

Member's Interview

シーベジタブルに関わるさまざまなスペシャリストに話を聞くことで、海藻を取り巻く環境や未来の食の可能性を覗いていくインタビューシリーズ「未来の海藻のつくり方」。ここでしか聞けないそれぞれの思いを、ぜひ覗いてみてください。

Member's Interview

インタビューシリーズ「未来の海藻のつくり方」：VOL.3

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」。第三回目は、シーベジタブルでマネージャーを務める寺松千尋に話を聞きました。

読みもの

【Handeling Store】Higashi Mukojima Coffee Shop / Sumida-ku, Tokyo

Loved in Tokyo’s Traditional Downtown 〈 Higashi Mukojima Coffee Shop〉 "Time 時間" "Place 空間" "Companionship 仲間" These three '間 Ma' (connections)...

Member's Interview

Interview Series: "Creating the Future of Seaweed" vol.2

As our second interview series, we sat with sushi chef Daisuke Okada to delve into his insights and innovative approa...

読みもの

Seaweed in the Spotlight: Sea Vegetable's Global Culinary Impact

Sea Vegetable seaweed has found its way into the kitchens of over 30 Michelin-starred restaurants worldwide as well as local eateries, loved by che...

あつばアオサ

Discover the Charm of Atsuba Aosa

A versatile seaweed that adds a unique touch to your dishes with its mildly bitter notes reminiscent of mountain vegetables and its rich, oceanic u...

Member's Interview

Interview Series: "Creating the Future of Seaweed" vol.1

As our first interview series, we spoke with Shogo Arai, who has dedicated nearly 50 years to the study of seaweeds.

すじ青のり

Suji-Aonori: The King of Aroma with Nutritional Benefits

Aonori, often sprinkled on okonomiyaki or found in seaweed-flavored potato chips, adds a unique depth to dishes. However, did you know that the 'Ao...

スーナ

How to Enjoy Suna Seaweed

Embark on a culinary adventure with Sea Vegetable partner chef Mr.Okada. Unlocking a world of flavors and textures of Suna seaweed that will tantal...