＜Vol.1 ＞
Shogo Arai (Director, Seaweed Research Institute & Seaweed Ecology Specialist, SEA VEGETABLE)
In the first edition, we speak with Shogo Arai, a specialist who has spent nearly 50 years diving into seas around the world, researching and classifying seaweed. Arai shares his personal experiences and insights into the current state of the oceans and what the future holds.
The second edition features Daisuke Okada, a sushi master with 27 years of experience and a seaweed cuisine researcher. What sparked his interest in seaweed? And what did he discover about the world beneath the sea?
In this third edition, we speak with Chihiro Teramatsu, the manager of Sea Vegetable. She has been one of the key figures in engaging with chefs, restaurant owners, and business professionals since the company’s early days. Hear her thoughts on her journey and the passion she has for sharing the wonders of seaweed.
In this interview, we spoke with Minami Tsukamoto, leader of the newly reimagined SEAVEGE- Kitchen Lab. She had trained in a five-star hotel kitchen and various restaurants in Japan. Her singular background extended beyond the border. Along with working with international chefs not only in Japan but also through working in Shanghai and Sydney, inspired not to be defined by a single cuisine style.
This interview unholds, how her experience at an organic farm in Australia had shifted her outlook on her culinary journey, placing a focal point on how food is cultivated, where it comes from, just as much as her devotion to creating delicious dishes that brought her to SEA VEGETABLE. Further, it touches on the role of SEAVEGE- Kitchen Lab as a hub connecting the Research and Production team, creating space to embrace the team’s inspirations, and the endeavour to bridge seaweed to everyone’s daily life.
